Ingredients for Sambal Nasi Lemak
- Dried Anchovy
- 4-5 red chilies
- 2 shallots
- 3 cloves garlic
- 1 teaspoon shrimp paste (belacan)
- 2 tablespoons tamarind paste
- 2 shallots
- 2 tablespoons cooking oil
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 stalks lemongrass
- 1 inch ginger
- 1/2 teaspoon turmeric powder
- 1 cup protein (e.g., chicken, prawns, squid, tofu)
- juice of 1 lime (optional, as alternative to tamarind)
- fresh coriander leaves (optional, for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sambal Nasi Lemak? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sambal Nasi Lemak
- Heat 2 tablespoons of cooking oil in a wok or large pan over medium heat. Add 2 stalks of lemongrass (bruised), 4-5 red chilies (deseeded and roughly chopped), 2 shallots (minced), and 3 cloves garlic (minced). Sauté until fragrant (about 2-3 minutes).
- Add 1 inch ginger (grated), 1 teaspoon shrimp paste (belacan), and 1/2 teaspoon turmeric powder. Stir-fry for another minute until fragrant.
- Add 1 cup of your choice of protein (chicken, prawns, squid, tofu, etc., cut into bite-sized pieces). Stir-fry for 2-3 minutes.
- Pour in 1/4 cup of water and bring to a simmer. Reduce heat to low and cook for 10-15 minutes, or until the protein is cooked through.
- Add 2 tablespoons of tamarind paste (or juice of 1 lime), 1 tablespoon of sugar, and 1 teaspoon of salt. Adjust the seasoning to your taste. Stir well and simmer for another 5 minutes.
- Garnish with fresh coriander leaves (optional) and serve hot with your favorite Nasi Lemak or rice. Enjoy your delicious, customizable sambal!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
20g
Carbs
5g
