If you are from Malaysia, or if you have ever took a trip to Malaysia, I am sure you have tasted nasi lemak before. And while the whole nasi lemak ensemble is a treat indeed, the one thing that I consider a must have is nasi lemak sambal that comes with it.
So, if you are thousands of miles away from Malaysia (like me) and want to make the delicious nasi lemak sambal at home, give this recipe a try.
This sambal (chili sauce) is good not only with nasi lemak, but with almost any other Indonesian/Malaysian dishes. We use it with so many thing, from pairing it with fried chicken, all the way to dipping sauce for fresh vegetables.
Hot (Original) vs. Mild Versions
The original recipe uses 100 gram of dried red chilies.
I will be the first to admit that my poor stomach cannot handle that spiciness level. So, what I usually do is I dial down the spiciness level way way down to a measly 20 gram (and I remove all the seeds from the chilies too!).
If you want that signature red color in your sambal, you have two choices. First choice, add about 1 to 2 tablespoons of mild/sweet paprika powder (not chili powder, or it will be super hot again). Second choice (which is my preferred version) is to add 1 can (6 oz/170 gram) of tomato paste.
If you choose 2nd option, you will definitely want to increase the sugar (usually double the listed amount) and salt (by about 1 teaspoon) to balance out the tomato paste. If you stick to the first option, you most likely won’t have to tweak the amount of listed sugar and/or salt.
Now for something completely different. To all my readers, sorry for the super long absence. I took two long vacations back-on-back.
First a 3-week trip to Washington, D.C. with my husband. Then a 2-week road trip with my in-laws from Rocky Mountain and going south all the way to Guadalupe Mountain.
It was super exhausting but very fun. Now that I am back and have taken enough rest, my posting schedule should be back on track. 🙂
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