Best 3 Sambal Sauce Recipes

Sambal sauce, a fiery and flavorful condiment, is a staple in many Indonesian and Malaysian cuisine. It is traditionally made from a combination of chili peppers, shrimp paste, and other spices. Sambal can be used as a dipping sauce, a marinade, or added to dishes to give it a spicy kick. With so many variations of sambal sauce available, it can be overwhelming to choose the right one. This article will provide guidance on how to find the best sambal sauce to suit individual taste preferences and cooking needs. We will explore the different types of sambal sauce, their heat levels, and how to identify high-quality ingredients. We will also share tips on how to store and use sambal sauce to get the most out of it.

Check out the recipes below so you can choose the best recipe for yourself!

IKAN SAMBAL - FISH WITH SPICY TAMARIND SAUCE (BRUNEI)

Ikan Sambal - Fish With Spicy Tamarind Sauce (Brunei) image

This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen. The original version includes 1/2 tsp of shrimp paste in the sauce, which I left out here because I thought it tasted awful. Use it only if you are familiar with and like the taste of shrimp paste.

Provided by GiddyUpGo

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean white fish
1 teaspoon turmeric
1/4 teaspoon salt
3 tablespoons oil
1 thin slice onion, separated into rings
8 shallots
2 large garlic cloves
1 small fresh red chili pepper
1 tablespoon oil
2 tablespoons tamarind paste
1/2 cup warm water
1 1/2 teaspoons sugar
1/2 teaspoon salt

Steps:

Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets). Cover and refrigerate.
Place the shallots, garlic and chile in a food processor and pulse until you get a thick paste.
Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.

Nutrition Facts : Calories 184.2, Fat 13.8, SaturatedFat 1.8, Sodium 445.4, Carbohydrate 15.2, Fiber 1, Sugar 5.5, Protein 1.8

SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)

Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 30m

Yield Eight servings

Number Of Ingredients 15

Ingredients

8 large eggs
2 cups corn, peanut or vegetable oil
1 teaspoon shrimp paste (trassi), or use anchovy paste
1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
2 teaspoons finely minced garlic
1 teaspoon finely chopped or shredded galangal (laos)
6 to 8 dried lime leaves
3 candlenuts or macadamia nuts, thinly sliced
2 tablespoons finely chopped shallots
2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
1/2 pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
1/3 cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
1/3 cup thinly sliced shallots

Steps:

Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
Hold the eggs under cold running water and peel them. Pat dry.
Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 2 grams, TransFat 0 grams

SAMBAL SAUCE

Sambal Sauce image

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

Provided by Robin

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 16

Number Of Ingredients 13

Ingredients

1 cup chopped serrano chiles, with seeds
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon belacan shrimp paste
1 tomato, chopped
½ onion, chopped
1 bulb garlic, peeled and crushed
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 lemongrass, bruised
2 fresh curry leaves
1 (1/2 inch) piece galangal, thinly sliced
2 tablespoons tamarind juice

Steps:

Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.4 g, Cholesterol 0.6 mg, Fat 1.8 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 875 mg, Sugar 2.2 g

Tips:

Choose the right chili peppers: The type of chili pepper you use will determine the heat level of your sambal. For a milder sambal, use mild chili peppers such as bell peppers or poblano peppers. For a hotter sambal, use hotter chili peppers such as cayenne peppers, habanero peppers, or Scotch bonnet peppers.
Roast or grill the chili peppers: Roasting or grilling the chili peppers will help to bring out their flavor and make them easier to blend. You can also toast the chili peppers in a dry skillet over medium heat for a few minutes.
Remove the seeds and ribs from the chili peppers: The seeds and ribs of the chili peppers can be bitter and spicy, so it is best to remove them before blending. You can do this by cutting the chili peppers in half lengthwise and scraping out the seeds and ribs with a spoon.
Use a food processor or blender: A food processor or blender is the best way to achieve a smooth and consistent sambal. If you do not have a food processor or blender, you can also use a mortar and pestle.
Add other ingredients to taste: You can add other ingredients to your sambal to taste, such as garlic, ginger, lemongrass, shallots, tomatoes, or lime juice.

Conclusion:

Sambal is a delicious and versatile condiment that can be used to add flavor and heat to a variety of dishes. It is easy to make at home and can be stored in the refrigerator for up to two weeks. With so many different variations of sambal to choose from, there is sure to be a sambal that everyone will enjoy. Whether you like it mild or hot, sweet or tangy, there is a sambal out there for you. So next time you are looking for a way to add some flavor and heat to your food, reach for a sambal. You won't be disappointed.