sambal

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal,  sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Hainanese Chicken Rice Recipe by Tasty

lb whole chicken, giblets removed

kosher salt, divided

scallion

gal cold water, plus more as needed

sesame oil

chicken fat, chopped

garlic,

fresh ginger, minced

salt

long grain rice,

chicken poaching broth

sriracha

sugar

garlic, minced

lime juice

ginger,

garlic, finely minced

kosher salt,

peanut oil

rice vinegar

fried garlic and ginger

oyster sauce

soy sauce

cucumbers, thinly sliced,

cilantro,

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To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Remove any excess fat from the chicken and set aside for later.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

While the rice is cooking, carve the chicken for serving.

Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro. 

https://vid.tasty.co/output/92892/landscape_480/1525713119

Stock up on this delicious sambal to go with your Malaysian nasi lemak, or we are quite obsessed with the sauce and use it with everything.

Malaysian Nasi Lemak Sambal

red chilies, seeded (*)

onion,

garlic

candlenuts / 6 macadamia

water

tamarind

shrimp paste (Indonesian: terasi, Malaysian: belacan), toasted

palm sugar,

salt,

kaffir lime leaves, remove the ribs (optional)

Boil chilies in a small sauce pot with water. Simmer for 10-15 minutes until chilies are soft. Drained

Puree boiled chilies, 200 gram onion, garlic, candelnuts/macadamia, and water in a blender until smooth.

Transfer blended chili mixture into a wok or a large frying pan. Cook on medium heat until the chili mixture turns into a thick paste.

Add oil and tomato paste (if using, see *) to the wok/frying pan, stir to mix well. Add tamarind, and stir again. Continue cooking for 30 minutes, stirring every so often. 

Add the remaining 200 gram onion, toasted shrimp paste, palm sugar, and salt. Cook and stir for another 30 minutes, or until the chili sauce is dark red, and the oil separates from the chili mixture.

Adjust the amount of sugar and salt to suit your taste. Once you are satisfied with the taste, add the kaffir lime leaves, and stir for 30 seconds. Turn off the heat, and transfer the chili sauce into clean jar(s). If you use sterilized glass jars for canning and store the unopened jars in the fridge, they can easily last for 2-3 months.

Zelf sambal badjak maken

300 gram hete pepers

stuks uien

tenen knoflook

eetlepels ketjap manis

eetlepels bruine basterdsuiker

theelepels trassi

eetlepels azijn

milliliter water

zout

eetlepels zonnebloemolie

Snijd de pepers, uien en knoflook in grove stukken. Pepers kunnen keer op keer in pittigheid verschillen, daarom is het beter eerst een stukje peper te proeven. Wanneer je de pepers erg pittig vind, is het beter de zaadjes en de zaadlijsten uit de pepers te verwijderen voordat je deze in grove stukken hakt. Wij houden van pittig dus ik laat ze erin zitten.

Doe de pepers, uien en knoflook in een keukenmachine en maal deze fijn. Wanneer je geen keukenmachine hebt, kan je het ook in een vijzel tot een puree maken.

Zet op het fornuis een pan met dikke bodem op hoog vuur en voeg hier de zonnebloemolie toe. Wanneer deze goed heet is, voeg dan je puree van peper toe. Bak dit voor 2 a 3 minuten al roerend goed aan.

Voeg nu de ketjap, suiker, trassi, azijn en zout (naar smaak) toe. Bak ook dit voor 2 à 3 minuten roerend mee.

Zet nu het vuur wat lager (half vuur) en voeg nu een 1/2 glas warm water toe. Nu moet je onder constant roeren langzaam het vocht uit de massa laten verdampen. Je zal merken dat de sambal steeds dikker en donkerder gaat worden. Wanneer je na een klein half uurtje de juiste dikte heb bereikt, doe je de sambal badjak in een klaarstaande weckpot. Nachtje laten afkoelen op het aanrecht en je sambal is klaar.

This aromatic blend of chillis, shallots and belachan (shrimp paste) is fried until it attains a deep red colour and rich flavour.&nbsp;

Sambal Belachan

Chili

Red Chili

Shallots

TBsp Belachan

ml Water (to add to the blender)

TBsp Oil (to add to the blender)

Sugar

Salt

Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry.

Likewise, remain the stalks and seeds from the fresh red chilli. Give it a rinse then cut into small pieces.

Remove the skin from the shallots.

Toast the belachan on both sides for a few minutes until aromatic. You can use a toaster or a pan.

Place the dried chili, fresh chili, shallots and belachan into a blender. Add the water and 1 tbsp of oil and blend finely.

Preparation

In a wok, heat up20-25 ml of oil over medium low.

Add in the blended chilli mixture and fry for about 20-25 minutes or until the colour darkens and the oil separates from the chilli mixture. Stir constantly to prevent the chilli mixture from getting burnt.

Next add in the salt and sugar and fry for 1-2 minutes. Once cool, store in a jar in the fridge.&nbsp;

The chilli sambal can be served in all the noodle dishes.

Cooking Method

This Sambal Ijo is a spicy, green condiment, the colour comes from the green birds eye chillies and green tomatoes used, although I go a step further by adding some coriander (cilantro) leaves to my recipe too.

Sambal Ijo (Indonesian Green Chilli)

green chillies

2-3 birds eye chillies

green tomatoes

shallots

coriander

Tbsp vegetable or peanut oil

tsp white sugar

juice of half a lime

Place all ingredients A in a chopper and chop to a coarse blend. You could also go for a smooth blend here but I think the sambal tastes so much better with texture.

Heat the oil in a frying pan or small wok on medium heat.

Saut&eacute; the chopped ingredients, adding the sugar and salt in. Stir occasionally, you&rsquo;ll be cooking this for about five minutes, by which time that lovely aroma will be filling up your kitchen.

Take off the heat and stir the lime juice in.

Transfer to a clean jar and it should keep for a week in the fridge.

An incredible easy Sri Lankan coconut Sambal recipe that only takes 10 mins to make and need very few ingredients. Goes well with every meal.

Sri Lankan Coconut Sambol

Fresh shredded coconut/ grated coconut

shallot chopped or 4 Asian shallots onion

chili flakes

chili powder

lime juice lime

habanero

Add chili flakes, chili powder, and salt to the mortar and pestle. pound it to make a coarse powder. Salt makes it easier to grind.

Then add chopped shallots, chopped habanero, and grind to a coarse paste. Do not grind shallot/onion too much, they become bitter. (You can add the habanero first, grind it finely and then add chopped shallot and grind that too)

Now add your shredded coconut to the mortar and pestle and pound again to mix.

Add lime juice and pound very well unit everything is thoroughly mixed and no white color coconut pieces left. 

Taste and adjust salt and lime for your taste.

If there is any one ingredients that brings life to any Malaysian dish it is the sublime chilli sambal. A heady combination of colour, spice and flavour. It’s the essence of Malaysia and Singapore and the great news is that it’s easy to make at home.

Malaysian Sambal Sauce

red chillies ((deseeded, optional))

Thai chillies ((deseeded, optional))

galangal

turmeric

lemongrass ((white part only, sliced))

shallots ((peeled and sliced))

shrimp paste ((belacan))

tbsp fish sauce

tbsp palm sugar ((or brown sugar))

tamarind paste/pulp

vegetable oil

Soak dried chillies for 30 minutes in hot water and then drain and add to blender or jug

Add the fresh chillies, garlic, galangal, turmeric, lemongrass and shallots. Blend until smooth. Add the Shrimp paste, fish sauce, tamarind and sugar and stir well.

Heat a wok or deep pan with the oil until hot over a medium/hot heat. Tip in the sambal and let it sizzle in the oil. Stir in 1 cup water and let it come to a simmer. Reduce the heat a little and gently simmer for 25-30 minutes to reduce the sauce until thick and jam-like, stirring regularly to avoid sticking.

Let the sambal cool completely and decant to an airtight container or jar. Serve cold.

The BEST, Authentic Satay Peanut Sauce

raw peanuts

dried chillies, rehydrated

onion, chopped

chopped

1-inch ginger, chopped

1-inch galangal, chopped

lemongrass,

tbsp dried shrimps, rehydrated in hot water

water, for easier blending

vegetable oil,

coconut milk

tbsps tamarind paste,

tbsp soy sauce or kecap manis (optional)

Start by toasting the raw peanuts. There are 3 easy methods:Dry Toast1. Toast peanuts over low to medium heat in a dry pan or wok. No oil is needed.2. Continuously stir the peanuts to toast. Work in batches to not overcrowd the pan, and for quicker toasting.3. Once toasted, and the skin flakes off easily, keep to one side to cool down completely.Air Fry1. Preheat air fryer for 5 minutes.2. Toast at 160°C/320°F for 20 to 30 minutes.3. Halfway through, remove the air fryer basket and give it a quick shake for more even cooking.4. Once toasted, remove from air fryer basket and allow to cool down completely.Oven Baked1. Spread peanuts out in a large tray.2. Bake in a preheated oven at 160°C/320°F for 1 hour, depending on the size and strength of the oven.3. Halfway through, remove the tray, and run a spatula through the peanuts to stir them for even cooking.4. Once roasted, remove tray from oven and allow peanuts to cool down completely.

Once the peanuts are cooled down completely, add to a blender or food processor. Give it a rough pulse, so that you get chunks of peanuts in the sauce. Once processed, remove and set to one side.

Peanuts

While the peanuts cool, prepare the rest of the ingredients to make the blended paste:- Soak the dried chillies with hot water for 5 minutes, or until the chillies rehydrate and soften. Once rehydrated, drain and chop dried chillies to smaller pieces for easier blending.- At the same time, soak the dried shrimps in hot water for 5 minutes, or until soften.- Peel and roughly chop the onions and shallots, garlic, ginger and galangal.- Remove the hard outer layer of lemongrass, and the top and bottom root part. Bruise lemongrass with the back of the knife, or a pestle to release fragrance. Slice at a diagonal.

Add all of the prepped ingredients in the blender. Add about 1/4 cup of water, for easier blending. Turn the blender on and blitz to a smooth paste.

Blending the Aromatic Paste

Add plenty of oil to the wok, and heat over low to medium heat. Once hot, add the blended paste.

Continuously stir fry until the paste is fragrant and slightly dries down. The paste should have emulsified and released oil. If the paste is too dry before oil is released, add more oil. This ‘pecah minyak’ or oil splitting process can take 10 minutes or so. See this post for how to achieve perfect ‘pecah minyak’.

Once the dried chilli paste has cooked down, add the blitzed peanuts and water. Stir to combine.

Add your blocks of palm sugar and salt to taste. Let this to come to a boil, before turning the heat down and allow to simmer for 15 minutes, or until the palm sugar blocks melt.

Once the palm sugar has melted, add coconut milk and tamarind paste. If too much liquid has cooked off, add more water. Add dark sweet soy sauce or kecap manis, if using.

Let sauce come up to another boil. Taste test and season accordingly with sugar and salt, if needed.

Once you’re happy with the taste, satay sauce is done. Serve hot!

Making the Peanut Sauce

Sambal stir-fry is a super easy recipe that you can adapt using any vegetables or protein. Or keep it vegan if you prefer.

Sambal Stir-Fry with Prawns and Vegetables

raw prawns

g green beans

g beansprouts

Tbsp sambal (use more for a spicier dish)

Tbsp light soy sauce

juice of half a lime (or 2 calamansi limes)

coriander leaves

Clean and devein the prawns.The intestinal vein that runs along the back of the prawn should be visible and just sticking out. Give it a firm but gentle pull. If it&#39;s stuck, use a small knife to cut a shallow groove along the back and take the vein out and discard.

Slice the green beans into 5cm (2&quot;) lengths roughly. My granny would always insist that we slice the beans on the diagonal so they take on more flavour. Granny&#39;s always right.

Prep Work

Heat the oil in a wok or frying pan on medium-high heat. Add the prawns and cook for 2 minutes, flipping halfway through.

Lower the heat to medium and add the vegetables and sambal. Stir it up and leave to cook for 2 minutes.

Stir in the soy sauce and mix well. Cook for a minute more or until the prawns are done.

Take it off the heat and squeeze the lime juice all over and serve immediately. You can top it with a tiny, tiny amount of chopped up fresh coriander leaves (cilantro), if you like.

Let&#39;s Get Cooking

I just made it for lunch. It was sooo easy, thank you Lin. I was lucky that I made your sambal balado a few days ago. Will tag you on instagram.

https://www.youtube.com/watch?v=Y0gTeqgV7E4

Sambal Stir-Fry is a term I came up with to describe my lazy stir-fries, not to be confused with sambal goreng, a dish in itself.

I drop a couple of tablespoons of whatever homemade sambal I have into a wok, add some vegetables, and half the time, some sort of protein, usually, prawns (shrimp), tofu or vegan chicken (for the kids).

Ingredients
200 g raw prawns
50 g green beans
50 g beansprouts
1 Tbsp vegetable oil
1-2 Tbsp sambal (use more for a spicier dish) (sambal belacan, balado, oelek)
1 Tbsp light soy sauce
juice of half a lime or 2 calamansi limes
1 sprig fresh coriander leaves (cilantro- optional)

0:00 Slice green beans
0:05 Add prawns
0:11 Add vegetables and sambal
0:25 Add soy sauce
0:31 Turn off heat and finish off with lime juice and optional coriander leaves (cilantro)
0:37 Dish up!

Full blog post and recipe: https://www.singaporeanmalaysianrecipes.com/sambal-stir-fry/

#easy #sambal #quickrecipes #linsfood

Easy Sambal Stir-Fry

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The most viewed sambal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine