🌶️ 3 Quick Sambal Recipes to Spice Up Any Meal

Sambal is the heart of many Malaysian dishes — it brings heat, flavour, and excitement to even the simplest plate of rice. The best part? You don’t need to make a huge batch to enjoy it.

Here are 3 easy sambal recipes you can prep ahead and keep in the fridge. They’re beginner-friendly and ready in under 20 minutes each!

🔥 1. Sambal Tumis (Fried Chili Paste)

Best for: Nasi lemak, nasi goreng, boiled eggs, ikan bilis.

Ingredients:

• 10 dried chilies (soaked + blended)

• 2 shallots

• 2 cloves garlic

• 1 tsp tamarind paste

• 1 tbsp sugar

• Salt to taste

Instructions:

1. Blend shallots, garlic, and soaked chilies until smooth.

2. Sauté the paste in oil until fragrant and oil separates.

3. Add tamarind paste, sugar, and salt. Simmer 5–8 mins.

4. Let it cool, store in a jar for up to 1 week.

🌶️ 2. Sambal Hijau (Green Chili Sambal)

Best for: Grilled chicken, ulam, steamed rice.

Ingredients:

• 10 green chilies

• 3 green bird’s eye chilies

• 1 large onion

• 2 cloves garlic

• 2 tbsp oil

• Salt and lime juice to taste

Instructions:

1. Boil all ingredients for 5 minutes.

2. Blend roughly (keep it chunky).

3. Sauté quickly with oil, then season with salt and lime juice.

Tip: This sambal is milder but super fragrant — great for people who love flavor without extreme heat.

🧄 3. Sambal Bawang (Onion Sambal)

Best for: Fried chicken, ayam penyet, or as a dipping sauce.

Ingredients:

• 8 bird’s eye chilies

• 5 shallots

• 2 cloves garlic

• 1 tsp sugar

• Salt to taste

Instructions:

1. Fry chilies, shallots, and garlic until slightly charred.

2. Pound or blend coarsely.

3. Add sugar and salt. Ready to serve — no cooking needed!

🥄 Storage Tip:

Let sambals cool fully before storing. Keep them in airtight jars in the fridge for up to 1 week — or freeze in small portions for up to a month.

🍽️ Use These Sambals To:

• Instantly upgrade plain rice or noodles

• Add depth to soup or porridge

• Serve as a side with fried or grilled proteins