Recipe for the Tastiest Chilli Sambal

For true sambal lovers, making your own sambal is a must! This recipe brings together the authentic flavours of spicy peppers, trassi and tamarind for an intense, homemade sambal with a deep umami flavour. In just a few steps, you can make a sambal packed with flavour that gives your dishes a serious kick.

• Purée the shallot and garlic with the stick blender until finely and smoothly blended. Place the mixture in a small bowl and set aside.
• Purée the peppers and trassi together with 100 ml water until finely and smoothly blended.
• Heat the oil in a pan over medium heat and fry the shallot-garlic mixture for 3 minutes, stirring occasionally. Add the pepper-trassi mixture and fry for 1 minute.
• Then add the tamarind, sugar and salt. Stir well and mix in 200 ml water. Bring to the boil, reduce the heat and simmer for 10 minutes until the mixture has thickened and the oil begins to separate on top. Turn off the heat and the sambal is ready.

The tastiest from Malaysia

The recipe for the tastiest chilli sambal comes from the new cookbook The Tastiest from Malaysia. Malaysian cuisine is a culinary melting pot of diverse flavours, influenced by Malaysians and people from China, India and the Peranakan community, among others. In The Tastiest from Malaysia , chef Norman Musa presents 60 Malaysian dishes that you simply have to try. From classics such as nasi lemak and roti canai, street-food snacks such as popiah goreng (sticky spring rolls), to surprising regional dishes such as kari ikan (fish curry) and desserts such as bingka pandan (sweet pandan pudding). For weekdays, dinners with family and friends, or celebrations such as Eid-al-Fitr and Chinese New Year; this is truly a feast!