$Preparing the pur\u00e9e: cut half the onion, chilies and ginger into cubes. Grind until it turns into pur\u00e9e. Put aside.$

Preparing the purée: cut half the onion, chilies and ginger into cubes. Grind until it turns into purée. Put aside.

Place tamarind into a bowl and add warm water into a bowl. Squeeze the juice. Set aside.

Slice rest of the onion. Set aside.

$Heat oil in a pot. Cook the chili pur\u00e9e for 15mins, stirring continuously. Followed by adding the sliced onion. Cook for another 20mins on med heat. Add tamarin juice, salt & sugar to taste.$

Heat oil in a pot. Cook the chili purée for 15mins, stirring continuously. Followed by adding the sliced onion. Cook for another 20mins on med heat. Add tamarin juice, salt & sugar to taste.

Place in a cleaned bowl. Serve with beef rendang coconut rice. Note: the core taste should be sour and somewhat sweet.

How to cook malaysian chili sambal

Chili sambal is served with a famous malaysian dish named Nasi Lemak. The chili sambal balances the taste for the beef or chicken rendang. Check out my previous post on how to cook beef rendang.