Ingredients with Measurements:
- 1 cup of tempoyak (fermented durian paste)
- 1/2 cup of dried salted fish (ikan masin), flaked
- 10 shallots, peeled and sliced
- 5 cloves of garlic, peeled and minced
- 10 red chili peppers, seeded and sliced
- 5 bird's eye chili peppers, sliced
- 1 teaspoon of tamarind paste
- 1 teaspoon of sugar
- Salt to taste
- 2 tablespoons of oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the shallots, garlic, red chili peppers, bird's eye chili peppers, tamarind paste, sugar, and salt until it forms a paste.
2. Heat the oil in a pan over medium heat.
3. Add the paste and stir-fry for 2-3 minutes until fragrant.
4. Add the flaked salted fish and stir-fry for another 2-3 minutes.
5. Add the tempoyak and stir-fry for 5-7 minutes until the mixture is well combined and the oil separates from the paste.
6. Taste and adjust the seasoning with salt and sugar if needed.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- Tempoyak can be substituted with fermented shrimp paste (belacan).
- Dried salted fish (ikan masin) can be substituted with dried anchovies (ikan bilis) or dried shrimp.
Variations:
- Add sliced onions and tomatoes for a more complex flavor.
- Add a tablespoon of coconut cream for a creamier texture.
- Use different types of chili peppers for a spicier or milder taste.
Tips and tricks:
- Use a non-stick pan to prevent the paste from sticking to the bottom.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Store the leftover sambal in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the leftover sambal in an airtight container in the refrigerator 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 ramekin alongside steamed rice.
Garnishes:
Garnish with sliced red chili peppers and cilantro leaves.
Pairings:
Pair with steamed rice and grilled or fried fish.
Suggested side dishes:
Serve with stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sambal is too salty, add more tempoyak or sugar to balance the flavor.
- If the sambal is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the sambal thoroughly to prevent any foodborne illnesses.
- Store the leftover sambal in the refrigerator and consume within a week.
Food history:
Sambal tempoyak is a traditional Malay dish that originated from the state of Pahang in Malaysia. It is made with fermented durian paste (tempoyak) and various spices and ingredients.
Flavor profiles:
Sambal tempoyak has a pungent and tangy flavor from the fermented durian paste, balanced with the spiciness of chili peppers and the umami taste of salted fish.
Serving suggestions:
Serve the sambal as a condiment or side dish alongside steamed rice and grilled or fried fish.
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Region: Malaysian