1.Shrimp Sambal Sauce


200g of Shrimp, Cooking oil, 30g of  garlic, 45g of dried chili , 65g of spicy millet, 130g of red onion

5 and a half tablespoons of caster sugar, 1 teaspoon of salt



1. Soak the dried shrimp and chili for a while, then mash the dried shrimp with a pestle and mortar. Remove the seeds of the dried chili and set aside

2. Place the red onion, garlic, dried chili and millet into a blender to make a puree

3. Add oil to the pan, pour in the puree and sauté over medium heat until fragrant.

4. After that, fry the puree fragrant and pour in the minced shrimp and fry until dry.

5. Before turning off the fire, add in fine sugar and salt. Stir-fry evenly.


2.Nyonya Sambal Sauce


Ingredient A: 10 shallots, 6 garlic cloves, 5 lemongrass (take the white part), 2 ginger flowers, 15 small peppers, 100ml of cooking oil

Ingredients B: 5 tablespoons of cooking oil, 5 tablespoons of Assam paste, 2.5 tablespoons of sugar, 1 teaspoon of roasted balsam, 1 teaspoon of salt, 3 tablespoons of lime juice



1. Prepare the ingredients. Wash the garlic and shallots and peel them. Cut the  lemongrass and ginger flowers into small pieces. Wash the peppers and remove the seeds (if you like spicy food, you don’t need to remove the seeds). [Ingredients B] Add 5 tablespoons of Assam paste to 6 tablespoons of water to squeeze out the Assam juice.

2. Pour all [Ingredients A] into a blender to make chili puree.

3. Prepare a pot, heat with 5 tablespoons of oil and sauté the beaten chili paste.

4. After the chili paste is sautéed, add the ingredients of  B one by one and stir-fry evenly. Bring it to a boil over medium and low heat to collect the sauce.

5. After cooking the nyonya sambal, keep it in a container and place it in the refrigerator. Reheat it when you want to eat it. Because there is no preservative, it is recommended to eat it within 1 month.


3.Appetizing Sambal Sauce


Ingredients A: 250g of large chili, 30g of dried chili (soaked), 100g of shallots, 50g of garlic, 1.5 tablespoons of balsa frying, 120g of dried shrimp

Ingredients B: 120g of sugar, 1/2 teaspoon of salt, oil



1. Place all [Ingredients A] into a blender to puree

2. Pour oil into the pan and pour the in the  puree. Sauté until all the ingredients are evenly mixed.

3. Add in [ingredients B], turn to medium heat and fry until dry.


4.Anchovy Sambal Sauce


3 garlics, 2 shallots, 3 red peppers, 15 dried peppers, 40g of anchovy, 100ml oil

125ml of water, 1 teaspoon of Assam paste (Assam paste), half an onion (shredded), salt and sugar



1. Garlic, shallots, red peppers, dried chilies and 20 grams of anchovy are put into a blender to puree.

2. Pour oil into the pot, add the remaining 20 grams of anchovy and fry it over medium heat until they are crispy. Pick them up and set aside.

3. Stir fragrant chili puree with the oil of fried anchovy.

4. Add shredded onion to the sautéed chili paste and fry until soften. Add in water, Assam paste, salt and sugar. Stir well and continue to simmer for about 5 minutes.

5. Before turning off the fire, add in the fried anchovy and stir evenly.


5.Nasi Lemak with Sambal Sauce


Ingredients A:

100g of dried chili (chopped), 200g of onion (chopped), 20g of garlic (chopped), 3 stone chestnuts (buah keras), 1.5 cups of water

Ingredients B:

1.5 cups of cooking oil (chopped), 1 onion, 2 slices of asam keping , 25g (chopped) Belachan, 50g of sugar, 2.5 teaspoons of salt



1. After soaking the dried chili into bubbles to soften, remove the seeds.

2. Pour all [ingredients A] into a blender and beat into fine chili puree.

3. Prepare a clean pot, pour the beaten chili paste and fry it over  low heat until the chili paste is slightly dry.

4. Then add the cooking oil and stir evenly. After that, add in the Assam slices and continue to stir.

5. Cook for about half an hour. After seeing a layer of chili oil on the surface, add in chopped onions, belachan, salt and sugar

6.Lastly, continue to cook until the sambal sauce turns dark red.(about 45 minutes-1 hour)


6.Peanut sambal sauce


2 tablespoons of cooking oil, 100g of peanuts with skin, 1 large chili, 3 small chilies, 2 garlic

1 teaspoon of salt, 2 teaspoons of sugar, 200ml of water, 1/2 teaspoon of vinegar



1. Prepare a pan and add in cooking oil. Sauté the peanuts until fragrant for about 5 to 8 minutes. (Stirring it frequently makes the peanuts evenly discolored). Peel and set aside after sautéing.

2. Then, pour the red chili, small chili and garlic into the pan and fry until the color changes before setting aside

3. Pour the sautéed peanuts, red peppers, small peppers and garlic into a blender to make a peanut-chili puree. Pour into the pan after finishing.

4. Add in salt, sugar and water to the peanut chili puree. Stir well and cook until the peanut butter is completely boiling.

5. After the peanut butter has boiled, turn off the heat and add in white vinegar and stir well. Eat it immediately or keep it cool and put it in a clean container and store it in the refrigerator.

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