Sambal Chili Paste

Sambal tumis or simply, sambal is considered the “mother sauce” in Malay cooking. It is the base sauce for many spicy dishes such as sambal udang, sambal petai, sambal kangkung and many others that prefixes with the word sambal.

Ingredients

• 10 red chilis ( deseeded )
• 0-2 dried red chilis ( deseeded )
• 1 in. galangal
• 1 tsp dried shrimps
• 1/4 can coconut cream
• 2 tsp tumeric spice
• 3 shallots
• 1 pc. garlic ( not the whole clove )
• 1 tbsp tomato ketchup
• 1 tsp lemongrass powder
• salt and sugar to taste

Directions:

Blend all ingredients until slightly fine.

Heat some oil on the pan and saute the blended sambal chili until fragrant.

Turn to medium heat and let the sambal chili thicken.

Turn to low heat and allow to cook until a paste-like texture forms.

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