Malaysian on Kvalifood

Sambal Tumis (Malaysian Stir-Fried Chilli Paste)

Wed, 04 Mar 2026 18:24:30 +0100

Sambal Tumis (Malaysian Stir-Fried Chilli Paste) - kvalifood.com

Sambal tumis is the stir-fried chilli paste at the base of much Malay cooking. Dried chillies, shallots, garlic, and belacan are blended into a paste and fried slowly in oil until the oil separates – a stage called pecah minyak. Seasoned with tamarind for sourness and palm sugar for sweetness, it is the foundation for nasi lemak sambal, sambal udang, sambal sotong, and many stir-fries.

Sambal Tempoyak Goreng (Cooked Fermented Durian Chilli Paste)

Tue, 26 Sep 2017 18:44:01 +0100

Sambal Tempoyak Goreng (Cooked Fermented Durian Chilli Paste) - kvalifood.com

Sambal tempoyak goreng is the cooked version of the Malay fermented durian condiment. The chilli paste is fried until the oil separates (pecah minyak), then combined with tempoyak, crispy anchovies, and optional stink beans. It keeps for weeks in the fridge and goes with rice and fried fish.

Ingredients

Makes ca. 350 ml

150 g tempoyak (fermented durian paste)
6-8 red bird’s eye chillies (cili padi)
3 fresh red chillies (cili merah)
3 shallots (~40 g), peeled
2 garlic cloves, peeled
50 g dried anchovies (ikan bilis), heads and guts removed
2 tbsp cooking oil
2 lemongrass stalks, white part only, smashed
1 piece fresh turmeric root (~10 g), peeled (or 1/2 tsp ground turmeric)
2 fresh turmeric leaves (daun kunyit), thinly sliced (optional)
10 petai seeds (stink beans), halved (optional)
1/2 tsp sugar
salt, to taste

Makes ca. 350 ml

Sambal Tempoyak Mentah (Raw Fermented Durian Chilli Paste)

Tue, 26 Sep 2017 18:44:01 +0100

Sambal Tempoyak Mentah (Raw Fermented Durian Chilli Paste) - kvalifood.com

Sambal tempoyak mentah is the raw, uncooked version of the Malay fermented durian condiment. It takes just a few minutes to make: pound chillies and toasted shrimp paste together, stir in tempoyak, and serve. Spicy, sour, and funky, it goes with rice and fried fish. Make it fresh each time – it does not keep.

Ingredients

Makes ca. 250 ml

Kuah Kacang (Malaysian Satay Peanut Sauce)

Fri, 03 Jun 2016 17:29:26 +0100

Kuah Kacang (Malaysian Satay Peanut Sauce) - kvalifood.com

Kuah kacang is the peanut dipping sauce served with Malaysian satay. Built on a spice paste of dried chillies, shallots, garlic, lemongrass, and galangal, it gets its body from coarsely ground roasted peanuts and its character from tamarind and palm sugar. The sauce is thinner and more gravy-like than Thai peanut sauce, and the peanuts should always have visible texture.

Makes ca. 500 ml

Sambal Kicap (Malaysian Sweet Soy Chilli Dip)

Wed, 26 May 2010 06:53:26 +0100

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)

8-10 bird’s eye chillies (cili padi), mix of red and green
1 small shallot (~1 oz), peeled
2 garlic cloves (~2 tsp), 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.