Celebrating Ramadhan and Hari Raya
Our Muslim friends are in the month of fasting now. So, by wishing Salam Ramadhan and
Selamat Hari Raya to them, I am gonna share with you guys, Malaysian’s favorite sauce of all time,
Learn How To Make Your Own Homemade Super Irresistible
Vegan All-Purpose Sambal Chilli!
Do you ever heard of sambal, sambal chilli, chilli boh, chilli paste, hot sauce,
sambal sauce, puree chilli paste, spicy chilli sauce and sambal chilli paste.
YES! All of these are called SAMBAL!
Sambal is a Malay word, and it is called sambel in Indonesia.
Sambal is a spicy condiment chilli based sauce. It is so popular across Southeast Asia,
especially Malaysia, Singapore, Thailand, and Indonesia.
There are more than 300 variations of sambal.
And it is a favorite condiment for almost every household here in Malaysia.
One of the sambal variation is Sambal Belacan, and of course,
I already made our very first Veganlogy Sambal Belacan Recipe for our readers!
Sambal is definitely irresistible for hot and spicy lovers.
Especially when we are having Nasi Lemak, laksa, curry, or fried kuay teow,
adding sambal is a must!
However, most of the sambals are NOT VEGAN, because of containing shrimps or fish sauce.
So, the easiest way to have vegan sambal is………Do It Yourself.
Typically, the basic sambal chilli sauce consists of ground or pured chilies and may include
small amounts of ingredients such as dried chili, shallots, garlic, salt, sugar or some other spices.
The best sambal is actually came from chilli paste (chilli boh) making a good and traditional
sambal chilli yet isn’t an easy job for everyone. Preparing sambal by using granite mortar pestle
to grind all the chillies ingredients is a traditional way of doing it.
Yet , these days, electric grinders and food processors like vitamix (my favorite machine),
take their place for easier job in kitchen.
The chilli paste ground up and can be added to soups, laksa noodle dishes, curry, marinades etc.
The chilli paste was very spicy but had wonderful flavor.
My family love the combination of the spicy with belacan, torch ginger flavor with ground peanut.
This sambal chilli goes well with a lot of different dishes !!
I am looking forward to try some new chilli paste and
I am so thankful to Mr.Tay from Singapore who is willing to share this
vegan sambal chilli paste recipe to thousands of Veganlogy’s readers …
If you like our recipe, do not forget to subscribe to our newsletter.
Special Notes for Vegan Sambal
*For the non Buddhist you can add onion, shallots and garlic this is the basic homemade
sambal chilli paste.
*It is very flexible, adjust to suit your recipe.
*If you like a spicier version, add more chillies (or substitute with spicier chilli such
as Bird’s Eye Chilli), and less sugar.
*If you like a sweeter version, add more coconut palm sugar or brown sugar.
*If you prefer a sour version, add more rice vinegar or vinegar or lime or lemon or asam jawa.
So, you can follow my recipe at the very first time, and you may adjust the amount of ingredients
according to you and your family preference. After that, don’t forget to share with our readers
about your success SAMBAL story.
500 gm Dried chilli -soak in warm water
500 gm Fresh Red Chillies (or for more spicy you can use half red chillies & half red bird’s eye chillies)
500 gm Old ginger
300 gm Blue ginger or Galangal
50 gm Fresh Turmeric
300 gm Candle nuts
12 pieces Pandan leaves(Pandanus amaryllifolius) cut into 2 inchi
6 stalks Lemon grass cut into slices
Natural sea salt, coconut palm sugar,seasoning to your taste.
1.Soak dried chili till softened (for about 4 hours or more with warm water, do not use hot water)
2.Cut the pandan leaves into 2 inch long also cut the lemon grass into small slices, keep aside.
3.Add all soaked chilies, fresh chillies, ginger, blue ginger , turmeric, candle nuts into
vita max add some oil blend till smooth.
*if you use mortal and portal no oil is added ground all into paste.*
4.Preheat frying wok with add in 1/2 kg or more cooking oil
in wok with added pandan leave and slices of lemon grass,keep on frying until fragrant
about 10-15 minutes in low medium heat.
5.Sift the oil ,removed the pandan leaves and lemon grass,
keep the lemon grass oil into a stainless steel bowl.
6.Add about 4 cups or more lemon grass oil into the wok.
The more oil added so that you won’t burn the chili paste.
Stir in all blended chili mixture and keep on stirring over medium heat
about 25-30 mins or until chili mixture turned dark red color.
You need a to have a some patience 🙂
7.Slowly add in sea salt, brown sugar, veggie seasoning to your taste.
Then let cooked chili paste cool to room temperature,
divide into 4 portions in glass jars and keep refrigerated, for storage keep frozen for months.
8.**You can add more brown sugar, vinegar till you are satisfied that it has that
“sweet/sour ” taste to your own palate’s liking.
1. For making nasi lemak sambal add more palm sugar here.
2. For Laksa :- 1 cup off chilli paste with added coconut milk.
3. For Sambal belacan with added vegan belacan and torch ginger flower and tamarind pulp (asam jawa).
I think you will like this Golden Syrup Cornflakes CookiesClick here for reuse options!
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