Sambal Sauce

Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

By Robin

Gallery

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

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Nutrition Facts

Per Serving:
38 calories; protein 0.7g; carbohydrates 5.4g; fat 1.8g; cholesterol 0.6mg; sodium 875mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

the allrecipes staff
Rating: 5 stars
03/26/2009
The amount of tamarind juice has been reduced from 4 tablespoons to 2 tablespoons by submitter request. Read More
Helpful
(3)

Most helpful critical review

Darryl
Rating: 3 stars
01/05/2009
Too sour! Half the tamarind at least. Also substituted jalapenos for serrano chilies but that was OK. Good luck finding belachan. Low rating from my Malaysian family due to the sour flavour. Read More
Helpful
(6)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Darryl
Rating: 3 stars
01/05/2009
Too sour! Half the tamarind at least. Also substituted jalapenos for serrano chilies but that was OK. Good luck finding belachan. Low rating from my Malaysian family due to the sour flavour. Read More
Helpful
(6)
the allrecipes staff
Rating: 5 stars
03/26/2009
The amount of tamarind juice has been reduced from 4 tablespoons to 2 tablespoons by submitter request. Read More
Helpful
(3)
ReD
Rating: 4 stars
09/23/2009
Great recipe but like others had mentioned add tamarind juice and shrimp paste according to your liking. I personally used a little less than half the amount. Also i omitted the lemon juice as it was already a bit sour. hope this helps! Read More
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