Malaysian Sambal for Nasi Lemak
Ingredients
- 100g dried chili
- Approximately 10 large onions
- 10 shallots
- 5 large onions (sliced)
- A handful of anchovies
- A handful of anchovies (fried)
- 1 tablespoon budu
- 1 cup coconut milk
- 1 piece palm sugar
- Salt to taste
- Optional: white sugar to taste
- About half a cup of oil
Preparation
Heat oil in a pan, using about half a cup as the chili and coconut milk will release more oil.
Add the blended onion and sauté on low heat for 15 minutes.
Add the blended anchovies and sauté for another 20-30 minutes.
Add the blended chili and palm sugar; for extra sweetness, add up to 5 tablespoons of white sugar or adjust to taste, and sauté until somewhat dry.
Add coconut milk; the color may change initially but will turn dark red again.
Add salt, preferably coarse salt.
Add the fried anchovies and the sliced onion.
Add budu; alternatively, add belacan at the beginning before sautéing the onion if preferred.
Wait until the mixture is dry, similar to the picture.
Tips
Use low heat and be patient during the sautéing process to avoid burning.
Make the sambal slightly salty as it is traditional for nasi lemak.
