TWO Sambals with ONE Recipe

belacan (fermented shrimp paste)

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor without seafood.

fresh red chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Jalapeños offer similar heat with less cost.

Add 2 ripe tomatoes to the blender.

Add 7 cloves of garlic to the blender.

Add 4 pieces of bird's eye chili to the blender (optional for extra heat).

Blend the tomatoes, garlic, and chili until combined.

Chop up dark palm sugar and add it to the mixture.

Add shrimp paste and fish sauce to the blender.

Blend the mixture until well combined, but not too smooth.

Add shallots to the mixture and pulse a few times to keep some texture.

Season the sambal with salt and chicken powder, and blend again until dissolved.

Taste the sambal and adjust seasoning as needed.

Transfer the sambal to a pan or wok with a generous amount of grapeseed oil.

Heat the oil until hot but not smoking.

Add the sambal mixture to the hot oil and cook for about 30 minutes, stirring occasionally.

Cook until the sambal darkens and caramelizes, and the oil begins to separate from the mixture.

Taste the cooked sambal and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens