Sambal Goreng (Malay Chili Paste)

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Sambal Goreng is a classic condiment which is still being consumed today. It is a type of sambal like the anchovies sambal in nasi lemak but it has no meat or anchovies in it. It is the most basic red sambal. Sambal Goreng is usually eaten as a condiment. I think it does look a bit similar with nam prik pao. And the ingredients are also alike. But maybe the method of preparing it is different, resulting in a slightly different taste.

This is one of our favorite condiment to be eaten with rice. Sambal goreng is basically a cooked chili paste. The taste of sambal goreng is sweet and spicy, with hints of sour and salty flavor. It is easy to make and requires less time. My aunt and I usually make sambal goreng in a large batch and keep it in the fridge. 

Beside being eaten as a condiment, sambal goreng also can be used as the base ingredient for making nasi goreng, fried noodles and some gulai. It can also be used as the base ingredients for seafood and vegetables stir fry. 
Sambal goreng
Sambal goreng when cooked longer, and almost dry. I like this version of sambal goreng. 

 Ready in 30 minutes

Ingredients

  • 10 dried chilies 
  • 5 large shallots
  • 1/2 bulb of medium garlic
  • 1/2 inch ginger ( optional)
  • 1 inch or 1 teaspoon shrimp paste
  • Tamarind juice from 1 tablespoon tamarind
  • 2 tablespoon sugar or palm sugar
  • 1 teaspoon salt
  • 3 tablespoon cooking oil
Some of the ingredients

Dried chilies soaked in hot water


Onion paste


Method

  • Cut dried chilies 1/2 inches long. Soak in warm water for 5 minutes. If you don't want spicy taste separate the seeds before soaking it in water, and use hot water. After five to ten minutes, strain it. 
  • Grind the chilies, shrimp paste, shallots, garlic and ginger in food processor. Make a coarse paste. (You can also use blender, but you have to add some water. The best method is by using mortar and pestle to crush all the ingredients and make them into a paste, but it requires more time and energy.)
  • Then heat the oil in a pan and add in the paste. Stir occasionally. 
  • When the paste look a bit crispy add in tamarind juice, salt and sugar. Stir and cook until it form jam consistency. Or a bit thinner. Turn off the stove. 
  • Then, with spatula, scoop the paste to one side of the pan and the excess oil will flow to the middle of the pan. When the paste has less oil, take it out from the pan and serve or store it in a container. Keep it refrigerated. 


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