Sambal Kicap (Malaysian Sweet Soy Chilli Dip)

May 26, 2010

Sambal Kicap (Malaysian Sweet Soy Chilli Dip) - kvalifood.com

Sambal kicap is a quick Malaysian condiment of pounded bird’s eye chillies mixed with sweet soy sauce and lime juice. It takes about five minutes to make and goes with practically everything – fried rice, grilled fish, soto ayam, fried snacks. The simplest versions are just chillies, kecap manis, and a squeeze of lime.

Makes ca. 120 ml

Ingredients

8-10 bird’s eye chillies (cili padi), mix of red and green
1 small shallot (~30 g), peeled
2 garlic cloves (~10 g), peeled
4 tbsp sweet soy sauce (kecap manis)
1 tbsp dark soy sauce
1 tbsp lime juice (ca. half a lime)

Directions

Finely slice the chillies. Finely dice the shallot and garlic.
Using a mortar and pestle, lightly pound the chillies, shallot, and garlic until bruised and the juices start to release. Keep it coarse, not a paste. A few pulses in a food processor also works.
Transfer to a small bowl. Pour in the sweet soy sauce, dark soy sauce, and lime juice. Stir to combine.
Let rest 5-10 minutes before serving to let the flavours come together.

Notes

Adjust heat by reducing chillies to 4-5 for mild, or going up to 15+ for proper Malaysian heat.
Keeps 3-5 days refrigerated in a sealed jar. For longer shelf life, fry the chillies, shallot, and garlic in 2 tbsp oil before pounding and mixing.
Kecap manis brands matter: ABC and Cap Bango are widely available. If using a very thick brand, thin with a splash of water.
For a quicker version, skip the shallot and garlic entirely. Just pound chillies, add kecap manis and lime.