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), 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.
See Also
Sambal Tumis (Malaysian Stir-Fried Chilli Paste)
Sambal Tempoyak Mentah (Raw Fermented Durian Chilli Paste)
Sambal Tempoyak Goreng (Cooked Fermented Durian Chilli Paste)
