Sambal Kicap (Malaysian Sweet Soy Chilli Dip)
Prep 5 min Total 15 min
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), half red, half 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.
See Also
Sambal Balado
Sambal Tempoyak Goreng (Cooked Fermented Durian Chilli Paste)
Sambal Tempoyak Mentah (Raw Fermented Durian Chilli Paste)
