Sambal Nasi Lemak
Sambal Nasi Lemak is a tantalizingly spicy and aromatic condiment that is the heart and soul of Malaysia’s beloved Nasi Lemak dish. This rich, homemade sambal is made from blended dried chilies, shallots, garlic, and the pungent umami of belacan (shrimp paste), which is slow-cooked to perfection until its bold flavors are fully developed. Enhanced with tamarind paste for a tangy kick, crispy fried ikan bilis (dried anchovies) for added crunch, and caramelized onions for a hint of sweetness, this sambal is a versatile addition to coconut-infused rice. Serve it alongside boiled eggs, fresh cucumber slices, and crunchy peanuts for a complete and irresistible meal. Perfect for spice lovers searching for authentic Malaysian flavors, Sambal Nasi Lemak is guaranteed to awaken your taste buds with every bite.
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Recipe Information
Ingredients
- 15 pieces Dried red chilies
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 1 teaspoon Belacan (shrimp paste)
- 2 tablespoons Tamarind paste
- 5 tablespoons Water
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 tablespoons Cooking oil
- 50 grams Ikan bilis (dried anchovies)
- 1 medium Onion
Instructions
Soak the dried red chilies in hot water for about 10 minutes to soften them. Drain and set aside.
Blend the softened chilies, shallots, garlic, and belacan (shrimp paste) into a smooth paste using a blender. Add a tablespoon of water if necessary to help with blending.
Heat the cooking oil in a wok or a deep pan over medium heat. Fry the ikan bilis (dried anchovies) until they turn golden brown and crispy. Remove them from the oil and set aside for later use.
In the same oil, add the chili paste and cook it over medium-low heat. Stir continuously to prevent burning. Fry the paste for about 10-12 minutes or until the oil separates (this process intensifies the flavor).
Add the tamarind paste, 5 tablespoons of water, sugar, and salt. Stir well to combine and cook for another 5 minutes until the sambal thickens.
Slice the onion thinly and add it to the sambal. Cook for an additional 5 minutes until the onion softens and becomes incorporated into the sauce.
Turn off the heat and stir in half of the crispy fried ikan bilis to add texture and flavor to the sambal. Reserve the other half for garnishing.
Serve the sambal as a condiment with Nasi Lemak, along with coconut rice, fried peanuts, boiled eggs, cucumber slices, and the reserved crispy ikan bilis.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 65.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1008 mg | 78% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
