Sambal Sauce

Cinco de Mayo - Side Dish

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

Brief

Prep 25 mins

Cook: 20 mins

Total: 45 mins

Servings: 16

Yield: 2 cups

Sambal Sauce

Ingredients

1 cup chopped serrano chiles

with seeds

2 tablespoons white sugar

2 tablespoons salt

1 tablespoon belacan shrimp paste

1 tomato

chopped

½ onion

chopped

1 bulb garlic

peeled and crushed

2 tablespoons fresh lime juice

2 tablespoons vegetable oil

2 lemongrass

bruised

2 fresh curry leaves

1 (1/2 inch) piece galangal

thinly sliced

2 tablespoons tamarind juice

Gerry's Margarita

Side Dish

Directions

Step 1

Place serrano peppers sugar salt shrimp paste tomato onion garlic and lime juice into a blender and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass curry leaves and galangal. Cook and stir until the mixture changes color and becomes very fragrant about 15 minutes. Stir in the tamarind juice and cook for 1 minute more. Strain before serving.

Nutritional Information

Sambal Sauce

Servings Per Recipe:16

Calories: 38.1

% Daily Value *

Protein: 0.7g 1%

Carbohydrates: 5.4g 2%

Dietary Fiber: 0.5g 2%

Sugars: 2.2g

Fat: 1.8g 3%

Saturated Fat: 0.3g 1%

Cholesterol: 0.6mg

Vitamin A Iu: 155.4IU 3%

Niacin Equivalents: 0.3mg 2%

Vitamin B6: 0.1mg 6%

Vitamin C: 6mg 10%

Folate: 5.8mcg 2%

Calcium: 14mg 1%

Iron: 0.4mg 2%

Magnesium: 6.8mg 2%

Potassium: 84.6mg 2%

Sodium: 875mg 35%

Calories From Fat: 16.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.