In Malaysia, sambal is as ubiquitous on tables as ketchup is in America. This beloved Malaysian condiment is typically a combination of spices, aromatics and chilies—usually fresh hot red peppers. There are many types of sambal, varying from region to region and household to household (you might be the most familiar with the fresh chili Sambal Olek).
Auria Abraham's—founder of Auria's Malaysian Kitchen—version is her mum's original recipe and pays homage to her childhood growing up in Malaysia. Her sambal is cooked, condensing the fiery heat of both fresh and dried red chilies. Garlic adds a fragrant aroma and flavor, while the addition of belacan(Malaysian fermented shrimp paste) provides a rich, deep umami backbone to the sambal. A touch of cane sugar and vinegar tame the heat of Auria's Hot Chilli Sambal.
Want more from Auria's Malaysian Kitchen? Try her milder version: Lime Leaf Sambal, made with green chilies and flavored with aromatic Makrut lime leaves.
