Sambal Lengkuas by @chefamirgani

1h30

10 servings

🫚

200 g

Galangal

🧅

600 g

Onions

🌿

100 g

Lemongrass

🌶️

15 g

Dried chilies

🦐

2 g

Belacan

🫚

5 g

Ginger

🐟

300 g

Dried anchovies

🥥

250 g

Kerisik

🫘

10 ml

Tamarind

🧂

10 g

Salt

🍬

20 g

Sugar

🫗

250 ml

Cooking oil

  1. Peel
    • galangal

    Peel and roughly chop the 200 g galangal.

  2. Blend
    • galangal

    Blend the galangal into a coarse paste.

  3. Boil
    • galangal

    Boil the galangal paste until tender. Drain it thoroughly and discard the cooking water.

  4. Peel
    • lemongrass
    • dried chili
    • shrimp paste

    Peel the lemongrass layers and chop the tender inner stalks. Combine them with dried chili, shrimp paste, and ginger.

  5. Blend
    • lemongrass
    • dried chili
    • shrimp paste

    Blend the lemongrass mixture into a fine spice paste.

  6. Pound
    • dried anchovies

    Pound the dried anchovies coarsely. Keep visible small pieces rather than making a powder.

  7. Slice
    • yellow onion (for frying)

    Thinly slice both portions of yellow onion. Keep the frying portion separate from the sambal portion.

  8. Heat
    • cooking oil
    • yellow onion (for frying)

    Heat the cooking oil over medium heat. Fry the yellow onion for frying until crisp and fragrant.

  9. Add
    • galangal
    • lemongrass
    • dried chili

    Add the blended spice paste and boiled galangal. Stir until the mixture is evenly combined.

  10. Add
    • dried anchovies
    • yellow onion (for sambal)
    • toasted grated coconut

    Add the pounded dried anchovies, yellow onion for sambal, and toasted grated coconut. Stir well to coat all ingredients.

  11. Add
    • tamarind water
    • salt
    • sugar

    Add tamarind water, salt, and sugar. Stir until the seasonings are distributed evenly.

  12. Cook
    • galangal
    • dried anchovies
    • toasted grated coconut

    Cook over medium heat for 60 minutes. Stir regularly until the sambal is very dry, crisp, and deeply fragrant.

  13. Cool

    Turn off the heat and cool the sambal completely. Serve as a condiment or side dish.

Sambal Lengkuas by @chefamirgani

1h30

10 servings

🫚

200 g

Galangal

🧅

600 g

Onions

🌿

100 g

Lemongrass

🌶️

15 g

Dried chilies

🦐

2 g

Belacan

🫚

5 g

Ginger

🐟

300 g

Dried anchovies

🥥

250 g

Kerisik

🫘

10 ml

Tamarind

🧂

10 g

Salt

🍬

20 g

Sugar

🫗

250 ml

Cooking oil

Preparation Steps

  1. Step 1/13

    Peel and roughly chop the 200 g galangal.

    🫚galangal
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Blend the galangal into a coarse paste.

    🫚galangal
    🧉blender jar

  3. Step 3/13

    Boil the galangal paste until tender. Drain it thoroughly and discard the cooking water.

    🫚galangal
    🧺colander

  4. Step 4/13

    Peel the lemongrass layers and chop the tender inner stalks. Combine them with dried chili, shrimp paste, and ginger.

    🌿lemongrass
    🌶️dried chili
    🦐shrimp paste
    🫚ginger
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Blend the lemongrass mixture into a fine spice paste.

    🌿lemongrass
    🌶️dried chili
    🦐shrimp paste
    🫚ginger
    🧉blender jar

  6. Step 6/13

    Pound the dried anchovies coarsely. Keep visible small pieces rather than making a powder.

    🐟dried anchovies
    ✨mortar and pestle

  7. Step 7/13

    Thinly slice both portions of yellow onion. Keep the frying portion separate from the sambal portion.

    🧅yellow onion (for frying)
    🧅yellow onion (for sambal)
    🔪chef's knife
    🪵cutting board

  8. Step 8/13

    Heat the cooking oil over medium heat. Fry the yellow onion for frying until crisp and fragrant.

    🫗cooking oil
    🧅yellow onion (for frying)
    🪵wooden spatula

  9. Step 9/13

    Add the blended spice paste and boiled galangal. Stir until the mixture is evenly combined.

    🫚galangal
    🌿lemongrass
    🌶️dried chili
    🦐shrimp paste
    🫚ginger
    🪵wooden spatula

  10. Step 10/13

    Add the pounded dried anchovies, yellow onion for sambal, and toasted grated coconut. Stir well to coat all ingredients.

    🐟dried anchovies
    🧅yellow onion (for sambal)
    🥥toasted grated coconut
    🪵wooden spatula

  11. Step 11/13

    Add tamarind water, salt, and sugar. Stir until the seasonings are distributed evenly.

    🫘tamarind water
    🧂salt
    🍬sugar
    🪵wooden spatula
    🥄measuring spoon

  12. Step 12/13

    Cook over medium heat for 60 minutes. Stir regularly until the sambal is very dry, crisp, and deeply fragrant.

    🫚galangal
    🐟dried anchovies
    🥥toasted grated coconut
    🪵wooden spatula

  13. Step 13/13

    Turn off the heat and cool the sambal completely. Serve as a condiment or side dish.

    🪵wooden spatula

Composition

Ingredients

Types

Herbs and Spices, Seafood, Seasonings, Sweeteners, Oils and Fats

Ingredients

Galangal, Onions, Lemongrass, Dried chilies, Belacan, Ginger, Dried anchovies, Kerisik, Tamarind, Salt, Sugar, Cooking oil

Notes

Galangal (ground, boiled and drained), Onions (sliced, for frying), Lemongrass (for blending), Dried chilies (for blending), Belacan (shrimp paste, for blending), Ginger (for blending), Dried anchovies (coarsely pounded), Kerisik (toasted grated coconut paste), Tamarind (as tamarind water), Cooking oil (to heat for frying the shallots)

Allergens

Fish

Dietetics

Dietary regimen

Dairy-free, Gluten-free

Calories

354 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 19g, Fat: 25g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 690mg, Potassium: 390mg, Iron: 3.2mg, Calcium: 120mg

Vitamins

Vitamin C: 10mg, Vitamin B12: 1.4mcg, Vitamin A: 55mcg RAE

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, blender jar, mortar and pestle, colander, wooden spatula, measuring spoon

Appliances

Stove, Blender

Type

Type

Type Of Dish

Condiment, Side Dish

Occasions

Everyday Meal, Family Gathering, Festive Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Dry, Flossy, Coarse

Flavors

Spicy, Savory, Umami, Sweet, Tangy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Cool completely before storing,Keep in an airtight container,Use a clean dry spoon), fridge : 14 days (Store in an airtight container,Keep refrigerated below 4°C,Use a clean dry spoon), freezer : 90 days (Store in a freezer-safe airtight container,Thaw in the refrigerator,Reheat briefly in a dry pan to restore crispness)