My favourite Nasi Lemak Sambal ChilliSunday, August 24, 2014
Slices of large red onions and fried ikan bills is added towards the end. The onions introduce texture and the ikan bilis adds salty and umami flavours to the sambal.
As I have detailed elsewhere, the sambal chilli for Nasi Lemak is on the sweeter side, with a tinge of salty and sour undertone. Just don't overdo it as too much sweetness can mask other flavours.
- 60 pieces of dried chilies or 300ml of chilli paste
- 20 pieces of peeled shallots
- 2 large onions, sliced
- 3 tsp of Gula Melaka
- 3 tsp of sugar
- A bowl of oil (about 250 ml)
- 100 gm of ikan bilis (without heads and inner parts)
- Blend your peeled shallots coarsely.
- Blend your chillies finely.
- Fry the ikan bilis in the oil. About 1-2 minutes. Set aside.
- Using the oil leftover from frying the ikan bilis, heat it up in a wok and add the shallot paste. Gently fry for about 10 minutes.
- Add the chilli paste.
- Add the sugar and Gula Melaka.
- Simmer for another 15 minutes.
- Add the slices of large onions and the fried ikan bills. Mix.
The sambal can be stored in a jar and fridged. The ikan bilis will not be crispy but it will absorb the chilli. And the taste gets better with time as the flavours meld together.
When paired with pandan-flavored coconut rice, it is one of those wonderful contributions of Malay cuisine to the world.
And did I fail to mention that squeezing some lime on it will make the sambal sub-lime? (pardon the pun)
|Frying the blended shallots.|