Sambal, a must have condiment to add that extra “oohmp” to your Asian dishes. It is a versatile red chili paste that you can prepare ahead of time and use it to cook seafood or vegetables, or even as condiment for your “Nasi Lemak”.
In this Sambal Series, we are going to teach you how to make a flavourful Sambal and 4 ways you can use it.
First: How to Make Sambal
A good balance of ingredients are important in order to achieve a flavourful but not too spicy Sambal. Follow these steps and you can never go wrong.
Recipe: Easy Sambal
Okra or commonly known as Ladies’ Fingers in Malaysia, are often added into stir-fried dishes, fish curries or Portuguese-grilled seafood. One of the many ways to cook okra – Steam.
Recipe: Steamed Okra with Sambal
Stinky Beans – Either you love it or you hate it. Four Heavenly Kings or “四大天王” is a very famous stir-fried assorted beans or vegetables with Sambal among the Malaysian Chinese. It is usually available at Chinese restaurants or “大炒”.
Recipe: Four Heavenly Kings
This is a very famous “Peranakan” or “Nyonya” dish in Malaysia, especially Malacca and Johor. It can be cooked using a variety of seafood like the mackerel or machete, but we strongly recommend the stingray.
Recipe: Asam Pedas Ikan Pari
“Sotong Masak Lemak Padang” is a Malaysian traditional curry dish. Preparation is super simple – only 30 minutes from preparation to serving.
Recipe: Sotong Masak Lemak Padang