How To Make The Best Nasi Lemak Sambal (For Real!)
Course: Condiment
Cuisine: Malaysian, Singaporean
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 200grams
Author: Marvellina
Nasi lemak served in Singapore and Malaysia is not complete without this sambal to accompany it. It is good not only for nasi lemak, but pretty much anything you want.
80grcoconut sugaror more to taste. You can use brown sugar or white sugar too
½tspsaltor more to tastse
Instructions
If using dried chili, soak them in warm water until soft. Soak the dried shrimp in warm water until soft
Pan fry the dried anchovies in 1 tsp of oil until crispy. Remove and set aside
If you use dry belacan/terasi block, cut into smaller pieces and dry roast it on a dry pan for about 5 minutes until fragrant
Place the chilies, onion, garlic, lemongrass, pan-fried anchovies, dried shrimp, and oil in a food processor and process into a fine paste
Pour this into a pan and stir fry until the chili mixture for about 5 minutes. Add the seasoning and continue to stir fry for another 10-15 minutes until the oil starts to separate. The longer you cook, the longer they'll keep
Have a taste and adjust to your taste by adding more coconut sugar as needed. The sambal is more on the sweet side. Let it cools down completely. Transfer to a glass container and they can be kept in the fridge for up to 2 weeks or portion them out into silicone ice cube trays and freeze them for one hour then transfer to a freezer bag. You can get one out and thaw in the fridge overnight before planning to use them