Malaysian Sambal Sauce
Recipes and Serving Suggestions
The 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)
This recipe 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)
For the marinade:
- 1 teaspoon tumeric
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 large onion
- 2 cloves garlic
- 1 inch ginger
- Freshly chopped coriander
- 1 jar sambal sauce
- Oil for deep frying
1. Rub the chicken evenly all over with the marinade and set aside in the fridge for at least half an hour.
2. Whilst 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.
3. Using 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 kitchen towel.
4. In a clean wok or frying pan, warm the jar of sambal, then add the chicken pieces and coat evenly.
5. Serve 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.
For those 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
This is a marriage made in heaven and also a quick meal!
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.
Try zinging up your stir fried noodles, rice, or even vegetables with a dollop or two of sambal sauce. It can be added at any point!