This is the recipe for Malaysian chilli paste, or famously called “Sambal” and serves as a definite accompaniment for Nasi Lemak, Malaysia’s signature dish. Sambal is a type of chilli dish which serves as a condiment. It is so versatile that it can be served with noodles, rice or even flat bread Roti Canai. I especially love sambal when it is cooked with seafood or meat. I have tasted sambal many times and I found that each sambal has its individuality due to different ingredients used. Like curries, sambal has many variations. INGREDIENTS: 3 garlic clove(s) 3 chilli peppers (fresh) 15 chilli peppers (dried) 20 g dried anchovies 100 ml oil 1 shallot(s) 125 ml water 1 tbsp coconut milk 1 tsp tamarind paste salt sugar See recipe @ https://www.nyonyacooking.com/recipes/sambal-nasi-lemak~HkVJdwiPMcZ7
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