Sambal Nasi Lemak (Coconut Rice Sambal)

Hi everyone. In this video I am going to share with you a Sambal Nasi Lemak (Coconut Rice Sambal) recipe.
Sambal Nasi Lemak is an essential condiment when enjoying Nasi Lemak, a traditional Malaysian dish. It is typically served alongside the coconut rice and other side dishes like hard-boiled egg, cucumber slices, fried anchovies, and peanut. Its spicy, tangy, sweet, and savory flavors complement the rich and fragrant Nasi Lemak, elevating the overall taste experience. The sambal pairs well with grilled or fried meats, seafood, and some vegetables.
Happy cooking😉
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Several notes here to share with you:
💡 I use both large and small size of dried red chili in this recipe. If heat is your concern, use the larger dried chili only as it has less heat in it.
💡 I use Prodes brand Palm Sugar that is made in Indonesia. However, you can use any type of palm sugar that you prefer.
💡 Cooking the sambal for a longer duration allows the flavors to deepen and intensify.
💡 Store the sambal in a clean, airtight container and refrigerate it after it has cooled down. This can help extend its shelf life and maintain its quality.
Here is a quick rundown of the recipe:
INGREDIENTS:
SAMBAL NASI LEMAK
=================
✅️ 20 pcs Large Dried Chili
✅️ 10 pcs Small Dried Chili (OPTIONAL)
✅️ 2 Whole Pandan Leaf (halves crosswise)
✅️ 8 bulbs Shallot
✅️ 6 pips Garlic
✅️ ± 30 g Ginger
✅️ ±50 g Anchovies
✅️ ±75 g Gula Melaka/ Palm Sugar/ Gula Jawa
✅️ ±30 g Tamarind Paste
✅️ 125 ml Plain Water
✅️ 2 Cups Cooking Oil
✅️ ½ Tsp Salt
METHOD OF PREPARATION
STEP 1
To prepare the dried chilies:
• Remove the hard top part of the dried chili and empty all its seeds.
• Cut the dried chilies, each about 3cm in length.
• Bring 1 liter of water to a simmer in a pot over MEDIUM heat until small bubbles start to form, and it begins to steam.
• Add the dried chilies into the pot. Simmer the dried chilies for 1 min then switch OFF the heat.
• Ladle out about 500ml of water from the pot into a cup. Keep the simmered dried chilies with the leftover liquid aside to soften until the liquid cools slightly.
STEP 2
To prepare the tamarind paste:
• Mix tamarind paste with half cup of hot water.
• Use a spoon or fork to mash the tamarind paste in the hot water.
• Pour the mashed tamarind mixture into a sieve over a bowl, stirring while pressing it through with the spoon without lifting the sieve up.
• Keep the strained liquid collected in the bowl aside, and discard the fibrous pulp and seeds in the sieve.
STEP 3
Shave the palm sugar block into smaller pieces. Fold each pandan leaf in half and securely tie it. Blend together shallots, ginger, and garlic until they form a relatively fine paste. Blend dried chilies with the leftover liquid in the food processor until a smooth paste is achieved. Heat a pan and stir-fry the anchovies until they turn crispy and golden-brown. Transfer the anchovies to a mortar and use a pestle to pound them into a relatively fine powder.
STEP 4
Heat up the oil in the pan previously used to fry the anchovies over MEDIUM heat until it is hot for frying. Add the pandan leaves into the pan and stir briefly to infuse their fragrance into the oil. Then, add blended shallots, ginger, and garlic mixture into the pan. Stir-fry this mixture over MEDIUM heat for about 3 mins, or until it turns a golden brown color. Afterward, add the blended dried chilies into the pan and thoroughly stir-fry the mixture. Finally, pour half a cup of water from rinsing the blender used to process the dried chilies into the pan and briefly stir the mixture to thorough mix.
STEP 5
Reduce heat to LOW, allow the mixture to simmer gently. As it reaches a simmering state, you will notice gentle and steady bubbling. Add the tamarind water into the pan, giving it a brief stir. Next, add the fried anchovies powder into the pan. Stir the mixture thoroughly. Let the mixture simmer for about 1 hr until it thickens and turn dark red color. Stir occasionally to prevent the bottom from burning.
STEP 6
Once the mixture begins to thicken, add the palm sugar into the pan. Additionally, add salt to the pan to season. Stir the mixture thoroughly. Taste and adjust the seasoning accordingly. Switch OFF the heat when the sambal reaches a thick consistency, with most of the liquid evaporated and the oil visibly separated.
STEP 7
Enjoy homemade Sambal Nasi Lemak with your favorite accompaniments like coconut rice, fried anchovies, boiled eggs, cucumber slices, and peanuts!
Happy cooking 😉🧡
Music Credits
Yellow Rose of Berkeley
Jezzeton
#norahscookingdiary

[@Santhoshiniweerasinghe]

Wow super awesome fantastic yummy recipe Thank U so much Dear 🙏💯👍👌🤩😋🤗

[@NorahsCookingDiary]

Hi everyone, Sambal Nasi Lemak is a delicious chili paste that adds spice, flavor, and complexity to the traditional Malaysian dish called Nasi Lemak. Please check out my previous video on the Nasi Lemak recipe to complete the Nasi Lemak dish.

[@hajrafiq804]

Hai dear. I am new to your channel. All your dishes looking good. Decided to try this sambhal. Can you help me with the measurement of shallots in grams? Will let u know once I tried this recipd

[@NorahsCookingDiary]

Hi there. 8 bulbs shallots (medium size) that i use in this recipe would weight roughly between 300g to 320g. Hope this helps 😊. Please let me know how it goes.