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.
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 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.
- 200.0g Fresh chilies
- 1.0 Red onion
- 1.0 Thumb ginger
- 4.0Tbsp Tamarind
- 1/2c Water
- 1.0tsp Salt
- 3.0Tbsp Sugar