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Authentic Malaysian Nasi Lemak Sambal

Name: Authentic Malaysian Nasi Lemak Sambal
Prep time: 20 min
Cook time: 49 min
Total time: 1 h 9 min
Yield: 6 servings
Cuisine: other
Ingredients: shallot; galangal; fresh red chilies; dried small shrimp; dried chilies; Peanut oil; roasted belacan; sugar; tamarind paste; water; red onion; pandan leaves; sea salt

groups6 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 49 minsscheduleTotal: 69 minsoutdoor_grillStir-frylocal_fire_departmentSpicy

Allergens:warningShellfishwarningPeanuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

circleDried chilies and dried shrimps need to be soaked for 20 minutes in advance20min

Preparation

00:00:05

warningStay safe

Wash hands thoroughly with soap after handling fresh or dried chili pastes, and avoid touching your eyes.

Soak 50g dried chilies in boiling water for 20 minutes, then drain thoroughly. Soak 4 tbsp dried shrimps in water for 20 minutes, then drain thoroughly. Blend the chilies, shallots, galangal, fresh chilies, and dried shrimps into separate smooth pastes with peanut oil as instructed.

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Watch out

Ensure dried chilies and dried shrimps are drained thoroughly after soaking, otherwise excess water will cause heavy oil splattering during frying.

Ingredients:dried chilies (50 g)dried small shrimp (4 tbsp)shallot (200 g)galangal (2 slice)fresh red chilies (150 g)Peanut oil (12 tbsp)

Tools:bowlblender

Active Cooking

00:00:14

Heat 2 tbsp of peanut oil in a wok over moderate heat until warmed through.

local_fire_departmentMedium heat, about 1 minute

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Watch out

Do not heat the oil to smoking point, otherwise aromatics added next will scorch immediately.

Ingredients:Peanut oil (2 tbsp)

Tools:wok

Active Cooking

00:00:19

Add blended shallots and galangal mixture to the hot wok. Stir-fry constantly over moderate heat for about 6 to 8 minutes until fragrant and slightly reduced.

local_fire_departmentMedium heat, 6-8 minutes

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Watch out

Stir continuously along the bottom of the wok, otherwise shallot paste will stick and burn easily.

Ingredients:shallotgalangal

Tools:wooden spatula

Active Cooking

00:00:34

Add blended fresh red chilies and dried shrimps to the wok. Stir and cook for about 8 to 10 minutes until fragrant and combined.

local_fire_departmentMedium heat, 8-10 minutes

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Watch out

Keep heat controlled to allow dried shrimp solids to cook through without burning.

Ingredients:fresh red chiliesdried small shrimp

Tools:wooden spatula

Active Cooking

00:00:49

warningStay safe

Fumes from cooking chili paste may cause coughing; ensure your kitchen is well ventilated.

Add blended dried chilies paste into the wok. Stir and cook over moderate heat for about 10 to 12 minutes until highly aromatic and red oil starts to separate from the paste (pecah minyak).

local_fire_departmentMedium heat, 10-12 minutes

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Watch out

Do not rush this step

the chili paste must cook until the oil splits, otherwise it will taste raw and sour

Ingredients:dried chilies

Tools:wooden spatula

Active Cooking

00:01:03

Add 2 tsp roasted crumbled belacan into the wok and mix thoroughly into the sambal paste until completely dissolved.

local_fire_departmentMedium-low heat, about 1-2 minutes

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Watch out

Crumble the belacan finely before adding so it dissolves evenly without leaving salty lumps.

Ingredients:roasted belacan (2 tsp)

Tools:wooden spatula

Active Cooking

00:01:14

Add 3 tbsp sugar into the wok and mix well until melted and incorporated into the chili paste.

local_fire_departmentMedium-low heat, about 1-2 minutes

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Watch out

Stir thoroughly so sugar dissolves without scorching at the bottom of the wok.

Ingredients:sugar (3 tbsp)

Tools:wooden spatula

Active Cooking

00:01:24

Pour in tamarind paste mixed with 1/2 cup water (strained of seeds). Mix well until smoothly combined into a simmering paste.

local_fire_departmentMedium-low heat, about 2 minutes

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Watch out

Make sure tamarind seeds and tough fibers are completely discarded before adding liquid.

Ingredients:tamarind paste (30 g)water (120 ml)

Tools:wooden spatula

Active Cooking

00:01:35

Add 1 large sliced red onion into the wok and mix thoroughly until onion slices are evenly coated with sambal paste.

local_fire_departmentMedium-low heat, about 2 minutes

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Watch out

Separate onion slices gently as you add them to ensure even cooking.

Ingredients:red onion (1 piece)

Tools:wooden spatula

Active Cooking

00:01:46

Add 3 knotted pandan leaves into the wok. Keep stirring occasionally and let the sambal simmer over gentle heat for about 15 minutes.

local_fire_departmentLow heat, 15 minutes

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Watch out

Maintain a low simmer and stir every few minutes

thick sambal splatters easily if left unwatched

Ingredients:pandan leaves (3 piece)

Tools:wooden spatula

Active Cooking

00:01:55

Season with 1 tsp sea salt and mix well. Continue stirring and simmering for another 6 to 8 minutes until red onions are tender, sambal darkens to rich crimson, and glistening oil floats on top.

local_fire_departmentLow heat, 6-8 minutes

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Watch out

Stir all the way to the bottom regularly during final reduction to prevent sweet thick sambal from scorching.

Ingredients:sea salt (1 tsp)

Tools:wooden spatula