Malaysian Sambal Sauce
Recipes and Serving Suggestions
quickest way to use this sauce is to warm it up in a wok or saucepan, and add
the meat or seafood of your choice. The quantity of sambal is all up to you. If
you want it more saucy, then add more.
Kota Bahru Chicken (Serves 4)
takes a little more time than the others but well worth a go. Given to my mum
years ago by my Aunty Marie, it was a popular dish in my household. It's a
perfect experimental dish for a weekend when you've got a little more time
to on your hands. I promise that it will be a firm favourite and one
that you will be making again and again.
- 8 chicken
thighs (I prefer on the bone)
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 large
- 2 cloves
- 1 inch
- 1 jar
- Oil for
1. Rub the
chicken evenly all over with the marinade and set aside in the fridge for at
least half an hour.
the chicken is in the fridge, slice the onion, garlic and ginger into
juliennes, and deep fry till golden brown. You have to watch this process
closely as it can burn in the blink of an eye. Drain on kitchen towel
and set aside.
the same oil that you fried the sliced ingredients in, deep fry the chicken
until golden brown and cooked thoroughly until the juices run clear. Drain on
4. In a
clean wok or frying pan, warm the jar of sambal, then add the chicken pieces and
garnished with the fried ingredients, and the chopped coriander.
It would be
impossible to visit Malaysia and not have a taste of this wonderfully versatile
sauce. From meat to seafood, it just seems to be able to enhance anything and
everything. It can also be used as a dipping sauce for deep fried foods.
who like a spicy hit, then this is the perfect answer. As with all my sauces,
I've done all the laborious tasks for you, so just twist off the lid and fire
away! My advice is not to be restricted to the recipes and serving suggestions
below, but be creative and come up with some variations of your own.
Sambal and seafood. A marriage made in heaven!
1. Warm the sauce in a wok, frying pan or saucepan.
2. Add your desired seafood a personal favourite is king prawns.
3. Serve with fluffy rice and chopped cucumber.
A popular stret food in Malaysia is 'ikan bakar' or directly
translated is 'burnt fish'! I assure you the fish is by no means burnt. The
burn bit actually refers to the banana leaf which the fish is wrapped in
before barbequeing which then gets charred in the process. This then releases a
wonderful flavour which cannot be desribed unless you smell it yourself. Banana
leaves can be purchased from any oriental supermarket.
The easy version using my sambal sauce is to place the fish on the
banana leaf, top it up with sambal, then wrap the whole fish in the leaf, and
then place on the bbq.
up your stir fried noodles, rice, or even vegetables with a dollop or two of
sambal sauce. It can be added at any point!