Sambal is a must have in Malaysia. It is eaten with raw salads, used to stir fry vegetables, or paired with noodles, fried rice, and nasi lemak/coconut milk rice (VEGETARIAN NASI LEMAK), and the list goes on. It is part of the spread at Malay (SPICY FISH RECIPE) and Chinese mixed rice eateries, and there are different types.
Dry sambal is one of the popular kinds. It lasts long but should be stored in the fridge. For longer storage, freeze it as it can last at least six months. Making in bulk saves time. Once cooled, store in smaller containers in the freezer.
Before serving, squeeze some lime juice,
and nothing beats calamansi. Shrimp paste does not need roasting as cooking
will release its aroma. Ingredients can be adjusted to taste. Dry chilies are
used for dry sambal, and shrimp paste should not overpower the taste. It is possible to make vegetarian dry sambal without shrimp paste, but the taste may not be the same.
Ingredients for Dry Sambal/Dry Chili Dip
2 handful of dried red chilies - soaked in
water to soften and squeeze the water
5 small shallots - remove skin
1 piece shrimp paste
Water if needed
**Blend or pulse these ingredients together for a thick paste.
Other Ingredients (as needed)
Oil
Palm sugar
Salt
Palm sugar
Calamansi lime (to be served with dry
sambal)
How to Make Dry Sambal
Heat oil and fry blended sambal paste to a
thick dry consistency.
In between season with palm sugar and
salt.
Keep stirring and frying until the oil
floats.
Dish out.
Serve with calamansi
lime.
