Ingredients with Measurements:
- 1 cup of tempoyak (fermented durian paste)
- 1 cup of dried anchovies (ikan bilis)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 5 red chili peppers, sliced
- 2 tablespoons of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Mortar and pestle or food processor
Step-by-Step Instructions:
1. Rinse the dried anchovies in cold water and pat them dry with a paper towel.
2. Heat the vegetable oil in a pan over medium heat.
3. Add the dried anchovies to the pan and stir-fry for 2-3 minutes until they turn golden brown. Remove from the pan and set aside.
4. In the same pan, add the chopped onion, minced garlic, and sliced red chili peppers. Stir-fry for 2-3 minutes until the onions are translucent.
5. Add the tamarind paste, sugar, and salt to the pan and stir well.
6. Add the tempoyak to the pan and stir-fry for 5-7 minutes until the mixture is well combined and fragrant.
7. Add the fried anchovies to the pan and stir well to coat them with the sambal.
8. Remove from heat and transfer to a serving dish.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 12g
Carbohydrates: 18g
Protein: 6g
Substitutions for ingredients:
- Tempoyak can be substituted with fermented shrimp paste (belacan).
- Dried anchovies can be substituted with dried shrimp or small fish.
Variations:
- Add chopped tomatoes or sliced cucumber for a refreshing twist.
- Use different types of chili peppers for a spicier or milder version.
Tips and Tricks:
- Be careful not to burn the dried anchovies when frying them.
- Adjust the amount of sugar and salt to your taste.
- Store any leftover sambal in an airtight container in the fridge for up to a week.
Storage Instructions:
Store any leftover sambal in an airtight container in the fridge for up to a week.
Reheating Instructions:
Reheat the sambal in a pan over low heat until heated through.
Presentation Ideas:
Serve the sambal in a small bowl or dish.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with steamed rice or as a condiment for grilled meats or seafood.
Suggested Side Dishes:
Serve with stir-fried vegetables or a simple salad.
Troubleshooting Advice:
- If the sambal is too thick, add a little bit of water to thin it out.
- If the sambal is too salty, add a little bit of sugar to balance it out.
Food Safety Advice:
- Make sure to rinse the dried anchovies well before cooking.
- Store any leftover sambal in an airtight container in the fridge for up to a week.
Food History:
Sambal tempoyak is a traditional Malay dish that originates from the state of Pahang in Malaysia. It is made with fermented durian paste, which gives it a unique flavor and aroma.
Flavor Profiles:
Sambal tempoyak is spicy, savory, and slightly sweet. The fermented durian paste adds a pungent and earthy flavor to the dish.
Serving Suggestions:
Serve the sambal as a condiment for grilled meats or seafood, or as a side dish for steamed rice.
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Region: Malaysian