Mild Green Chili Sambal for Dipping, Marinades, Sauces & More
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).
How to use
This chili paste's mild heat and herbaceous taste make it ideal for pairing with more delicate foods, allowing the flavor of the green peppers and lime leaf to take center stage. Add a spoonful to stir-fried greens, toss with blistered green beans, use as a marinade for shrimp before hitting the grill or whisk into a dressing with a splash of fish sauce and lime juice for lightly sautéed squid.
About the producer
Sambal is Auria Abraham's obsession (fun fact: her nickname is "The Sambal Lady"). Born and raised in Seremban, Malaysia, Auria learned how to cook from her mum and the women in her life. She grew up surrounded by spices galore, flavorful sauces, marinades and of course, lots of sambal. Auria traveled to America in the 1990s to start school at Berklee College of Music. The thing she missed most? The food she grew up with. So she started cooking Malaysian food for her friends, pulling from the dishes she prepared with her mother like Sambal Shrimp, Beef Rendang and Curry Laksa.
These dinners were met with such enthusiasm that they later inspired a popular underground dinner series in Brooklyn, NY; which grew into stints at pop-up markets, food festivals and street fairs. In 2013, Auria launched Auria’s Malaysian Kitchen to bring the tastes of Malaysia to the American public with a line of sambal chili pastes and kaya (a Malaysian coconut spread). Her mission is to bring the distinct and wonderfully diverse flavors of Malaysia within reach of every passionate home cook with a taste for adventure.
2018 Bronze Sofi™ Award – Cooking Sauces/Marinades