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 red chili version, Sambal Olek).
In a twist on the classic, Auria Abraham—founder of Auria's Malaysian Kitchen—tones down the heat and uses mild green chilies (both fresh and dried) in lieu of fiery red ones. The addition of fragrant Makrut lime leaves add a bright herbaceousness and pleasing zing. Garlic, lime juice and a touch of cane sugar round out this mild sambal.
Craving a little more heat? Try Auria's Hot Chilli Sambal (made with fresh and dried red chilies, garlic and fermented shrimp paste).
Awards:
2018 Bronze Sofi™ Award – Cooking Sauces/Marinades
