|Nutritional Guidelines (per serving)|
|Servings: 1 cup (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a sauce made from chilies, spices, herbs, and aromatics. It has a complex flavor that is all at once earthy, spicy, and hot. The traditional way of grinding the spices to make the sambal starter paste is to use a stone mortar and pestle. The ingredients are placed in the mortar (the bowl) and, with the hand moving in a circular motion, they are ground to a paste with the pestle. It is a labor intensive process but the proponents of the traditional method claim that the slower grinding releases the essential oils of the spices better. The modern and easier way to make sambal is to use a blender or a food processor.
- After the sambal is cooked, ladle as much of the hot sauce as you want onto your main dish or rice. The rest of the sambal should cool before dividing into portions and freezing.
- The frozen sambal will keep for 2 to 3 months. It's best to freeze it in smaller containers and take out what you need for each meal.
- Most of the ingredients can be found at Asian markets or better grocery stores with a robust international foods aisle.
- If you have trouble finding some of the ingredients listed, several of them can be substituted resulting in minimal changes.
- Instead of shallots, you can use 8 small red onions.
- In place of the dried chilies, add 3 teaspoons chili powder.
- If fresh turmeric is unavailable, swap it out for 2 teaspoons turmeric powder.
- If galangal is difficult to find you can use a 1-inch piece of fresh ginger.
- Instead of tamarind paste, use 4 tablespoons of tamarind juice instead.
- 10 shallots
- 2 ounces fresh chilies (about 8 fresh chilies)
- 5 cloves garlic
- 1 stalk lemongrass (use only the bottom 3 inches of the stalk)
- 2-inch piece fresh turmeric
- 2-inch piece galangal
- 1/2 ounce dried chilies (about 10 dried chilies), soaked in hot water for 5 minutes
- 5 tablespoons cooking oil
- 2 tablespoons tamarind paste
- 3 tablespoons palm sugar
- Fish sauce to taste
Gather the ingredients.
Peel and roughly chop the shallots. Slit the chilies and scrape off the seeds if desired. (Removing the seeds will eliminate some of the heat from the chilies.) Roughly chop the chilies.
Peel and crush the garlic. Thinly slice the lemongrass.
Peel the turmeric and galangal and chop each.
Using a mortar and pestle, blender, or food processor, grind all of these prepared ingredients, plus the hydrated dried chilies, to form a paste. If the mixture is too dry and grinding is difficult, add a tablespoonful or so of water.
Heat the oil in a wok or small frying pan. When the oil is moderately hot, sauté the paste over low heat until fragrant. This should take about 15 minutes. Keep the heat low throughout the process and stir the paste constantly so that it does not stick to the pan.
Add the tamarind paste, palm sugar, and fish sauce.
Let the paste cook while stirring occasionally. It is ready when the solids separate from the oil. Use immediately or cool to freeze for future use.