ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sambal Sauce

Yield Makes 1 cup
Executive Chef Tony Pat of Nonya suggests using this chili sauce with shrimp satay or grilled fish and vegetables.


  • 1/4 cup seeded dried hot red chilies
  • 1/2 cup minced red bell pepper
  • 1/3 cup minced onion
  • 3 tablespoons minced garlic
  • 2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste)
  • 1/4 cup minced seeded fresh hot red chilies
  • 2 teaspoons salad oil
  • 3 tablespoons liquid tamarind concentrate (or lime juice)
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon salt

How to Make It

  1. Soak dried chilies in 1/4 cup hot water until soft, about 10 minutes. Whirl mixture in blender until smooth.

  2. In a 10-inch frying pan over medium-high heat, stir bell pepper, onion, garlic, dried shrimp, and fresh chilies in salad oil until vegetables are limp, about 3 minutes.

  3. Stir in dried chili mixture, tamarind concentrate, brown sugar, and salt; cook 2 to 3 more minutes.