Tag: Sambal

Ikan Bilis Sambal

In Malaysia and Singapore this is a must-have side dish for Nasi Lemak. But it’s also great in a sandwich or as a side dish to other traditional recipes from Malaysia and Singapore. This is our simple recipe for Ikan Bilis Sambal.

Time to prepare: 15 minutes

Time to cook: 10 minutes

Serving: 4

Ingredients:

  • 6-8 shallots
  • 15-20 dried chillie
  • 2-3 tbs neutral oil
  • 1 big onion, sliced thinly
  • 200 g peeled ikan bilis, soak in water and drained
  • 2 tbs tamarind paste mixed with 50 ml water
  • Salt and sugar, to taste

Method:

  • In a food processor blend shallots and dried chilies.
  • Heat oil and fry blended ingredients over low heat, stirring from time to time until fragrant and the oil floats to the top.
  • Add sliced onion and stir fry for 3 minutes.
  • Add ikan bilis and stir fry on medium heat for 3 minutes.
  • Add tamarind paste and water, and bring to a simmer.
  • Lower heat and cook until oil floats on top.
  • Simmer mixture until sambal starts to get thick.
  • Serve as side dish to Nasi Lemak.
Ikan Bilis Sambal
Ikan Bilis Sambal
Ikan Bilis Sambal
Ikan Bilis Sambal

Nonya Sambal with Seafood

Sambals in Malaysia and Singapur are the foundation for some many dishes in this region of South East Asia. The Nonya Sambal is uncooked and pounded, puréed, or finely chopped; made with chili, shallots or onions, and garlic, the pastes also incorporate a wide range of ingredients, like shrimp paste, palm sugar, and lemongrass.
While the pastes taste balanced as they are, feel free to experiment with additions of candlenuts, lemongrass, and tamarind juice, depending on your specific tastes. For this recipe we use a paste from Singapur which my friend Pecilius send me once. (THX again and greetings to Singapur!)

Time to prepare: 15 minutes

Time to cook: 15 minutes

Servings: 4

Ingredients:

  • 1 pack Nonya Sambal Paste
  • 100 ml water
  • 3 carrots, thinly sliced
  • 200 g seafood (prawns or/and squid)
  • 120 g tomatoes, quatered
  • 1 fresh lime, juice
  • 2 spring onions, sliced in 2 cm pieces
  • 3 red chilies
  • 2 tbs neutral oil
  • 1 cup peanuts, roasted
  • Fresh basil leaves for serving

Method:

  • Roast the peanuts first
  • Stir fry onions and chilies in neutral oil for 2 minutes
  • Add carrots and friy for another 2 minutes
  • Reduce heat and add shimp or/and squid with the lime juice
  • Fry till almost cooked
  • Add the paste and the water (maybe you need less or more, depends on the seafood you use)
  • After 2 more monutes shut down heat and add spring onions and tomatoes
  • Mix well and leave in the hot pan for another minute
  • Serve with fresh basil leaves, rice and rosted peanuts
Ingredients
Ingredients
Onions & Peanuts
Lime
Colours
Nanya Sambal with Seafood
Nanya Sambal with Seafood

Anchovis Sambal with Cabbage

If you like a strong fish taste this is the perfect meal for you. My flatmate hates this taste but now he´s on vecation so it´s time to cook the Anchovis Sambal. I had this kind of samba in Malaysia on Langkawi in a tiny street food place.

Time to prepare: 1 hour

Time to cook: 15 minutes

Servings: 4

Ingredients:

  • 1 zucchini
  • 4 spring onions
  • 1 cup anchovis
  • 2 tbs oyster sauce
  • 1 cup veggie stock (Recipe by Love.Food.Asia.)
  • 4 tbs shredded cabbage
  • 2 tbs garlic chips
  • 2 tbs sambal paste
  • 2 tbs oyster sauce
  • 4 kaffir lime leaves
  • 1 cup tomato sauce
  • 2 tbs red curry paste
  • 2 star anis
  • 1 cinnamon stick
  • 2 cm ginger (minced)
  • 1 tbs peanut oil
  • 1 tbs soy sauce
  • 1 lime
  • neutral oil
  • fresh coriander

Method:

  • Crush garlic chips  and mix with shredded cabbage, ginger, lime juice, oyster sauce, soy sauce and peanut oil
  • Out in the fridge for 1 hour
  • Heat neutral oil in a bowl and fry red curry paste, spring onions and palm sugar for 2 minutes
  • Add anchovies mixture and combine with zucchini
  • Fry for 2 more minutes
  • Add tomato paste, sambal paste, cinnamon, star anis and kaffir lime leaves
  • Simmer for 10 minutes
  • Fry eggs and serve with samba and fresh coriander leaves

 

Ingredients
Crushed garlic
Anchovis mixture
The kitchen
Curry paste & spring onions
Add the mixture
Simmering
Tools
Anchovis Sambal with Cabbage
Anchovis Sambal with Cabbage

Fast Veggie Sambal with dried Shrimps

You had a long day at work but you like to have a fresh and fast meal for dinner? No problem with my “Fast Veggie Sambal with dried Shrimps”!

This recipe is enough for 2 persons and comes with fresh jasmine rice.

Ingredients:

  • 1 mid sized zucchini
  • 2 carrots
  • 3 tb dried shrimps
  • 1 red onion
  • 2 garlic gloves
  • 2 red chilies
  • 2 spring onions
  • 1 fresh lemongras
  • 2 cm ginger
  • 2 eggs
  • 400 ml vegetable stock (Recipe by Love.Food.Asia.)
  • 2 tb ajvar or sambal paste
  • 2 tb tomato paste
  • 2 pn tikka Massala Powder
  • 1 tb fish sauce
  • 1 tb ghee
  • 1pn black pepper
  • chili threads

Method:

  • Chop the onion the chilies, carrots, zucchini, spring onions and the garlic.
  • Heat the ghee in a pan or wok and add the onions, chilies and carrots. Fry for 3 minutes.
  • Add the garlic and the ajvar or sambal paste and fry for 2 more minutes.
  • Deglaze with the vegetable broth and and the tomato paste.
  • Cut the lemongras in 4 pieces and put it in the pan. Mix it well and simmer for 3 minutes.
  • Put the zucchini, spring onions and the dried shrimps in the pan and simmer for 5 more minutes.
  • Round the flavour with the fish sauce, pepper and the Tikka Massala.

Remember: Remove the lemongras pieces before you serve the Sambal! They are hard to eat!

  • Fry the two eggs and serve the sambal with jasmin rice and the fried egg.
  • Garnish with chili threads on top and enjoy your home time with this Fast Veggie Sambal. 🙂

 

Onions, carrots & Ajvar
Add the zucchini
Add the lemongras
Add the dried shrimps
Veggie Sambal with rice & egg