How To Make Sambal Goreng: Singaporean Online Cooking Class Inspired by Audra Morrice

coconut

🥗Healthier: toasted sunflower seeds

💰Cheaper: shredded coconut

Toasted sunflower seeds add a nutty flavor while being lower in calories.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: red pepper flakes

Bell peppers provide sweetness without heat.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer a similar crunch with fewer allergens.

lime juice

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds acidity with fewer calories.

Get the seeds out of the dried red chilies by snipping them open with scissors.

Remove the membrane from the chilies using a small spoon.

Soak the chilies in water for about half an hour to soften them.

Chop the soaked chilies to help the food processor blend them finer.

Chop half a brown onion and add it to the food processor with the chilies.

Peel and chop garlic, then add it to the food processor with the chilies and onion.

Blend the mixture in the food processor until it becomes a fine paste.

Heat oil in a saucepan on low heat.

Add the chili paste to the heated oil and cook for 15 to 20 minutes, stirring occasionally.

After 5-6 minutes, stir more frequently as the paste begins to stick.

Cook until the paste caramelizes and most of the moisture evaporates, about 17-18 minutes.

Once ready, add salt, sugar, and tomato paste to the mixture and cook for another 5 minutes, stirring often.

Turn off the heat and stir in the tamarind liquid without cooking it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens