SAMBAL NASI LEMAK (COCONUT RICE SAMBAL)

Its spicy, tangy, sweet, and savory flavors complement the rich and fragrant Nasi Lemak, elevating the overall taste experience. It can also be used as a versatile dipping sauce or added to other dishes to provide a fiery kick. The sambal pairs well with grilled or fried meats, seafood, and some vegetables.

Recipe Notes:

• I use both large and small size of dried red chili in this recipe. If heat is your concern, it is highly recommended to use the larger dried chili only as it has less heat in it. Larger dried chili typically has a dark red shade and slightly thicker skin.

• I use Prodes brand Palm Sugar that is made in Indonesia. This is easily available from most of the Asian grocery store. However, you can use any type of palm sugar that you prefer.

• Fresh or frozen pandan leaf is acceptable for this recipe.

• Cooking the sambal for a longer duration allows the flavors to deepen and intensify. It helps the ingredients blend together and develop a richer taste.

• Properly cooked sambal will last longer due to the cooking process that helps preserve the ingredients. It's important to store the sambal in a clean, airtight container and refrigerate it after it has cooled down. This can help extend its shelf life and maintain its quality. However, it's still recommended to consume the sambal within a reasonable timeframe and check for any signs of spoilage before consuming.

INGREDIENTS FOR SAMBAL NASI LEMAK

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✅️ 20 pcs Large Dried Chili

✅️ 10 pcs Small Dried Chili (OPTIONAL)

✅️ 2 Whole Pandan Leaf (halves crosswise)

✅️ 8 bulbs Shallot

✅️ 6 pips Garlic

✅️ ± 30 g Ginger

✅️ ±50 g Anchovies

✅️ ±75 g Gula Melaka/ Palm Sugar/ Gula Jawa

✅️ ±30 g Tamarind Paste

✅️ 125 ml Plain Water

✅️ 2 Cups Cooking Oil

✅️ ½ Tsp Salt

METHOD OF PREPARATION:

1. To prepare the dried chilies:

• Remove the hard top part of the dried chili and empty all its seeds.

• Cut the dried chilies into sections, each about 3cm in length.

• Bring 1 liter of water to a simmer in a pot over MEDIUM heat until small bubbles start to form, and it begins to steam.

• Add the prepared dried chilies into the pot. Simmer the dried chilies for 1 min then switch OFF the heat.

• Carefully ladle out approximately 500ml of water from the pot into a cup. Keep the simmered dried chilies with the leftover liquid aside in the pot to soften until the liquid cools slightly.

2. To prepare the tamarind paste:

• Mix tamarind paste with half cup of hot water.

• Use a spoon or fork to mash the tamarind paste in the hot water, allowing it to extract its flavor.

• Pour the mashed tamarind mixture into a sieve over a bowl, keep stirring while pressing it through with the spoon without lifting the sieve up.

• Keep the strained liquid collected in the bowl aside for later use, and discard the fibrous pulp and seeds in the sieve.

3. To ensure the palm sugar dissolves easily during cooking, shave the block into smaller pieces. Fold each pandan leaf in half and securely tie it to enhance its flavor. In a food processor, blend together shallots, ginger, and garlic until they form a relatively fine paste. Similarly, blend dried chilies with the remaining liquid in the food processor until a smooth paste is achieved. Heat a pan and stir-fry the anchovies until they turn crispy and golden-brown. Once fried, transfer the anchovies to a mortar and use a pestle to pound them into a relatively fine powder. 

4. Heat up the oil in the pan previously used to fry the anchovies over MEDIUM heat until it is hot for frying. Next, add the pandan leaves prepared earlier into the pan and stir briefly to infuse their fragrance into the oil. Then, incorporate the blended shallots, ginger, and garlic mixture that was prepared earlier into the pan. Stir-fry this mixture over MEDIUM heat for approximately 3 minutes, or until it turns a golden brown color. Afterward, introduce the blended dried chilies that were prepared earlier into the pan and thoroughly stir-fry the mixture to ensure it is well combined. Finally, pour half a cup of water from rinsing the blender used to process the dried chilies into the pan and briefly stir the mixture to thorough mix.

5. After reducing the heat to LOW, allow the mixture to simmer gently. As it reaches a simmering state, you will notice gentle and steady bubbling. Now it's time to add the tamarind water that was prepared earlier into the pan, giving it a brief stir to ensure everything is well mixed. Next, incorporate the fried anchovies powder that was previously prepared into the pan. Stir the mixture thoroughly, allowing the flavors to meld together harmoniously. Let the mixture simmer for approximately 1 hour until it thickens and turn dark red color. Be sure to stir occasionally to prevent the bottom from burning and ensure even cooking.

6. Once the mixture begins to thicken, introduce the palm sugar that was prepared earlier into the pan. Additionally, add salt to the pan to season the sambal. Stir the mixture thoroughly, ensuring that all the ingredients are well combined, allowing the flavors to meld together harmoniously. Taste the sambal and adjust the seasoning according to your preference. Finally, switch OFF the heat when the sambal reaches a thick consistency, with most of the liquid evaporated and the oil visibly separated. This signifies that the sambal is ready to be served. 

7. Enjoy homemade Sambal Nasi Lemak with your favorite accompaniments like coconut rice, fried anchovies, boiled eggs, cucumber slices, and peanuts! 

RECIPE PHOTO GALLERY