D'Open Kitchen

COOKING FOR THE SOUL

Sambal Chilli

Recipe by

No doubt, many local Singapore food can't go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as a master sauce in creating many more dishes. It is definately labor intensive as it requires long hours of cooking time over stove. But trust me, it is all worth the effort!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Course Sauce

Cuisine Indonesian, Singapore

Servings jars

Calories 21 kcal

Equipment

Food Processor
Mixing Bowl
Knife

Ingredients

10 g Dried Shrimps washed
100 g Dried Chilli soak and seeds removed
8 pcs Fresh Red Chillies
10 cloves Garlic
8 pcs Shallots
1 tbsp Belacan
1 stalk Lemongrass
150 g Oil
1 knot Pandan Leaf
1 cube Ikan Billis Stock or salt to taste
1 tbsp Palm Sugar

Instructions

Fried dried shrimps with oil until crispy and fragrant
Remove and set aside
Toast the belacan for a min.
Blend all the other ingredients till fine paste
Heat 2-3 tbsp oil and add pandan leaves and add the paste to fry for about 30 mins. Add fried shrimps in.
Add table spoons of oil in as you fry.
Continue frying for 30-45mins or until it turns dark red oil surfaces.
Season with salt and palm sugar and ikan bilis stock powder (optional)

Notes

For spicer version, you can add some chilli padi
You can keep up to 1-2 months by storing sambal in freezer after the sambal cools down completely

Nutrition

Serving: 100gCalories: 21kcal

Keyword asian, condiments, spicy

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Poached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé

March 2, 2021 11:16 pm

Seafood Hor Fun

January 10, 2021 12:39 pm

Gingerbread Cookie

September 3, 2023

Mini Apple Pies

September 3, 2023

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.