15 Classic Malaysian Sambal Recipes You Need to Try

Classic Malaysian sambal recipes bring a burst of flavor that’s sure to elevate any meal. From the spicy and tangy to the sweet and savory, sambal is a versatile condiment enjoyed across the country.

This collection features time-tested favorites that capture the essence of Malaysian cooking, making it easy for anyone to recreate those irresistible tastes at home.

Sambal Belacan

Sambal Belacan is a staple in Malaysian cuisine, renowned for its bold, spicy flavor profile. This chili paste combines the heat of fresh chilies with the umami of shrimp paste, creating a unique blend that elevates any dish. Whether you’re a fan of heat or just starting to explore sambals, this recipe is simple to whip up and perfect for adding a kick to your meals.

The taste of Sambal Belacan is fiery yet balanced, making it a delightful condiment for grilled meats, rice dishes, or even as a dip for fresh vegetables. It’s versatile and can be adjusted to suit your spice tolerance. Let’s dive into making this delicious sambal!

Ingredients

• 10-12 red bird’s eye chilies
• 2-3 tablespoons shrimp paste (belacan), toasted
• 1-2 cloves garlic
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. Prepare the Ingredients: Start by toasting the shrimp paste in a dry pan over medium heat for about 2-3 minutes until fragrant. Let it cool.
2. Blend the Mixture: In a blender or food processor, add the toasted shrimp paste, bird’s eye chilies, garlic, and lime juice. Blend until you achieve a smooth paste.
3. Season: Taste the sambal and add salt as needed. Adjust the lime juice for acidity if desired.
4. Store: Transfer the sambal to a jar and store it in the refrigerator. It keeps well for a week or more.

Sambal Kicap: Sweet Soy Sauce Delight

Sambal Kicap is a delightful twist on traditional sambal, blending the rich flavors of sweet soy sauce with a spicy kick. This Malaysian condiment is both simple to make and incredibly versatile, perfect for drizzling over grilled meats or using as a dipping sauce. With its balance of sweetness and heat, it brings a unique flavor to your dishes that will keep you coming back for more.

Making Sambal Kicap is a breeze, and you can easily adjust the spice level to suit your taste. Whether you’re having a casual dinner or a festive gathering, this sauce will elevate your meal, making it a must-try in your culinary repertoire.

Ingredients

• 1/2 cup sweet soy sauce (kecap manis)
• 2 tablespoons chili sauce (like sambal oelek)
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 small red chili, finely chopped (optional for extra heat)
• Fresh cilantro for garnish

Instructions

1. In a mixing bowl, combine the sweet soy sauce, chili sauce, lime juice, minced garlic, and chopped red chili (if using). Stir well to mix all ingredients.
2. Taste the mixture and adjust the sweetness or spiciness as desired by adding more soy sauce or chili sauce.
3. Let the sauce sit for about 10 minutes to allow the flavors to meld.
4. Serve in a small bowl, garnished with fresh cilantro, alongside grilled meats or as a dipping sauce.

Sambal Petai: Stink Bean Specialty

Sambal Petai is a vibrant Malaysian dish known for its bold flavors and unique ingredients. The star of this dish, petai or stink beans, brings a distinct taste that some love and others find challenging. This sambal is spicy, tangy, and pairs perfectly with rice. It’s a simple recipe that can be whipped up in under 30 minutes, making it great for a quick meal or an exciting addition to a larger spread.

The combination of fresh ingredients and spices gives this sambal a fresh kick that enhances the natural flavors of the petai. If you’re looking to impress or simply want to try something new, Sambal Petai is the way to go!

Ingredients

• 200 grams petai (stink beans), shelled
• 2 tablespoons vegetable oil
• 5-6 red chilies, chopped
• 3 shallots, finely sliced
• 2 cloves garlic, minced
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• Salt to taste
• 1/2 cup water

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the chopped chilies, shallots, and garlic. Sauté until fragrant, about 3-4 minutes.
2. Add the petai and stir well, allowing it to cook for another 2-3 minutes.
3. Mix in the tamarind paste, sugar, and salt. Pour in water and let it simmer for about 5 minutes until the flavors meld together.
4. Taste and adjust seasoning if needed. Remove from heat and serve hot with steamed rice.

Sambal Tumis: Stir-Fried Chili Paste

Sambal Tumis is a beloved staple in Malaysian cuisine, known for its bold flavors and vibrant heat. This stir-fried chili paste combines fresh ingredients like chilies, garlic, and shallots for a spicy kick that can elevate any dish. It’s simple to make, and once you master it, you’ll want to add it to everything!

The taste is a delightful mix of spicy, savory, and slightly smoky, making it a fantastic companion for rice, noodles, or grilled meats. Whether you’re a seasoned cook or just starting, this recipe will have you enjoying homemade sambal in no time.

Ingredients

• 10-15 dried red chilies, soaked in water
• 3-4 fresh red chilies
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 tablespoon shrimp paste (belacan)
• 2 tablespoons vegetable oil
• Salt to taste
• 1 teaspoon sugar

Instructions

1. Blend the Dried Chilies: Drain the soaked dried chilies and blend them with fresh chilies, shallots, garlic, and shrimp paste until you get a smooth paste.
2. Heat the Oil: In a pan, heat the vegetable oil over medium heat.
3. Stir-Fry the Paste: Add the blended chili paste to the pan and cook for about 5-7 minutes, stirring frequently until fragrant. Be careful not to burn it!
4. Season: Add salt and sugar to taste, continuing to stir-fry for another 2 minutes.
5. Serve: Once done, let it cool slightly and serve as a condiment or store in a jar for later use.

Sambal Nasi Lemak

Sambal Nasi Lemak is a popular Malaysian dish that showcases a deliciously spicy sambal sauce paired with fragrant coconut rice. The combination of rich, savory flavors and a hint of heat makes this dish a favorite among many. It’s an easy recipe that can bring a taste of Malaysia to your kitchen, perfect for breakfast or any meal during the day.

This dish is typically served with a variety of sides, such as fried egg, anchovies, and peanuts, creating a satisfying and balanced meal. The sambal adds a lovely kick, while the rice offers a creamy base, making each bite a delightful experience.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 4 shallots, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons chili paste (sambal oelek)
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 1/2 cup water (for the sambal)
• Fried eggs for serving
• Salted peanuts for garnish
• Fried anchovies (ikan bilis) for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, water, and salt in a rice cooker and cook until fluffy.
2. In a pan, heat the vegetable oil over medium heat. Add the chopped shallots and garlic, sautéing until fragrant and golden.
3. Stir in the chili paste, tamarind paste, sugar, and water. Let it simmer for about 10 minutes until thickened, stirring occasionally.
4. Serve the coconut rice topped with the sambal, fried egg, salted peanuts, and fried anchovies for a complete meal.

Sambal Manis: Sweet and Spicy Fusion

Sambal Manis is a delightful blend of sweetness and spice that perfectly captures the essence of Malaysian cuisine. This versatile sambal is not only easy to prepare but also adds a burst of flavor to a variety of dishes. With a balance of rich flavors from ingredients like sweet soy sauce and chili, it’s a condiment that complements both meat and vegetarian meals.

This sambal offers a unique twist, providing a sweet kick that makes it a favorite in many households. Whether you’re serving it as a dipping sauce, drizzling it over grilled meats, or using it to spice up stir-fries, Sambal Manis is sure to impress.

Ingredients

• 4 tablespoons sweet soy sauce (kecap manis)
• 2-3 red chilies, chopped (adjust for spice level)
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon sugar (optional, for extra sweetness)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a bowl, mix the sweet soy sauce, chopped chilies, minced garlic, and chopped onion until well combined.
2. Add lime juice and adjust the sweetness with sugar if desired. Mix thoroughly.
3. Season with salt to taste.
4. Let the sambal sit for about 15 minutes to allow the flavors to meld.
5. Garnish with fresh cilantro before serving.

Sambal Hijau: Green Chili Paste

Sambal Hijau is a vibrant green chili paste that embodies the fresh and zesty flavors of Malaysian cuisine. This condiment is both spicy and tangy, making it a perfect addition to a variety of dishes, from grilled meats to rice. It’s straightforward to prepare, requiring just a few fresh ingredients, and can be made in a matter of minutes.

Not only is Sambal Hijau delicious, but it also brings a burst of color to your meals. The combination of green chilies, herbs, and citrus creates a delightful fusion of tastes that can elevate your culinary creations. Whether you’re looking to spice up a simple dish or impress guests at a dinner party, this green chili paste is sure to be a hit!

Ingredients

• 10 green bird’s eye chilies
• 2 medium-sized green bell peppers
• 3 cloves garlic
• 1 small onion
• 1/4 cup lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Salt to taste

Instructions

1. Prepare the Ingredients: Wash the chilies and bell peppers. Remove the stems from the chilies and chop the bell peppers into larger pieces.
2. Blend: In a blender or food processor, combine the green chilies, bell peppers, garlic, and onion. Blend until you achieve a smooth paste.
3. Add Flavor: Pour the blended mixture into a bowl. Stir in the lime juice, fish sauce, sugar, and salt. Mix well until all ingredients are combined.
4. Adjust Seasoning: Taste the sambal and adjust the seasoning if necessary. You can add more lime juice or salt according to your preference.
5. Serve: Transfer the sambal to a serving dish and enjoy it with your favorite Malaysian dishes!

Sambal Ikan Bilis: Anchovy Spiced Sauce

Sambal Ikan Bilis is a classic Malaysian dish that combines the rich umami flavor of anchovies with a spicy, tangy sauce. This dish is known for its bold flavors and can be enjoyed with rice or noodles. It’s relatively simple to make, requiring just a few ingredients and steps, making it a great option for a weeknight meal or a flavorful addition to any gathering.

The anchovies add depth to the sambal, while the chili peppers bring the heat. This dish strikes a balance between salty, spicy, and slightly sweet, making it a favorite among many. Whether you’re a sambal lover or trying it for the first time, this recipe is sure to please.

Ingredients

• 2 cups dried anchovies
• 4 tablespoons vegetable oil
• 4 red chili peppers, blended into a paste
• 2 cloves garlic, minced
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• Salt to taste
• 1 onion, sliced

Instructions

1. Fry the Anchovies: Heat the vegetable oil in a pan over medium heat. Add the dried anchovies and fry until they turn crispy. Remove and set aside.
2. Prepare the Sambal: In the same pan, add the minced garlic and sliced onion. Sauté until fragrant and translucent.
3. Add the Chili Paste: Stir in the blended chili paste, tamarind paste, sugar, and salt. Cook for about 5 minutes, allowing the flavors to meld.
4. Combine: Add the crispy anchovies back into the pan and mix well, ensuring they are coated with the sambal.
5. Serve: Enjoy your Sambal Ikan Bilis warm with steamed rice or as a topping for noodles.

Sambal Mangga: Mango Chili Sauce

Sambal Mangga is a vibrant and tangy mango chili sauce that brings together the sweetness of ripe mangoes with a kick of heat from fresh chilies. This sauce is not only bursting with flavor but is also simple to whip up, making it a fantastic addition to any meal. It’s perfect for dipping, drizzling, or simply enjoying as a zesty condiment.

This sauce strikes a delightful balance with its sweet, sour, and spicy profile, making it an excellent companion for grilled meats, seafood, or even as a topping for rice dishes. Plus, it’s a great way to showcase fresh ingredients in a quick and easy recipe!

Ingredients

• 2 ripe mangoes, peeled and diced
• 2-3 red chilies, chopped (adjust based on heat preference)
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/2 cup water
• Salt to taste
• Fresh basil leaves for garnish

Instructions

1. Combine the diced mangoes, chopped chilies, lime juice, sugar, and salt in a blender.
2. Add the water and blend until smooth, adjusting the thickness with more water if necessary.
3. Taste and adjust the sweetness and salt according to your preference.
4. Transfer to a serving bowl and garnish with fresh basil leaves.
5. Serve immediately or refrigerate for a few hours to let the flavors meld together.

Sambal Cili Padi: Bird’s Eye Chili Sauce

Sambal Cili Padi is a spicy and vibrant chili sauce that captures the essence of Malaysian cuisine. Made primarily from bird’s eye chilies, this sauce packs a fiery punch that can elevate any dish. It’s perfect for those who love bold flavors and enjoy adding a kick to their meals.

This sauce is straightforward to prepare and requires just a handful of ingredients. You can whip it up in no time, and it’s a fantastic way to spice up your everyday meals or serve it as a condiment at gatherings. Let’s dive into the recipe!

Ingredients

• 10-15 bird’s eye chilies
• 2 cloves of garlic
• 1 small onion
• 1 tablespoon shrimp paste (belacan)
• 1 teaspoon sugar
• Salt to taste
• 2 tablespoons lime juice

Instructions

1. Prepare the Ingredients: Rinse the bird’s eye chilies, garlic, and onion. Chop them roughly to make blending easier.
2. Blend the Mixture: In a blender or food processor, combine the chilies, garlic, onion, shrimp paste, sugar, and a pinch of salt. Blend until you reach a smooth consistency.
3. Add Lime Juice: Once blended, transfer the mixture to a bowl and stir in the lime juice for a zesty flavor.
4. Adjust to Taste: Taste your sambal and adjust the salt or sugar as needed, ensuring it has the right balance of spice and sweetness.
5. Serve: You can serve sambal fresh or refrigerate it for a couple of hours to let the flavors meld together. Enjoy it with rice, grilled meats, or as a dip!

Sambal Soya: Soy Sauce Infused Spicy Blend

Sambal Soya is a delightful twist on traditional sambal, blending the rich umami of soy sauce with the fiery kick of chili. This fusion creates a sauce that’s not only spicy but also layered with depth and flavor. Perfect for dipping, drizzling, or marinating, it’s a versatile addition to your kitchen that’s simple to whip up.

With just a few ingredients, you can create this delicious sambal that enhances various dishes. It’s great for elevating stir-fries, grilled meats, or even as a topping for rice. Get ready to bring a new level of spice to your meals!

Ingredients

• 1/2 cup soy sauce
• 2 tablespoons sambal oelek (or any chili paste)
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon lime juice
• 1 tablespoon chopped scallions

Instructions

1. Combine Ingredients: In a bowl, mix together soy sauce, sambal oelek, brown sugar, minced garlic, minced ginger, and lime juice until well blended.
2. Adjust Flavor: Taste the mixture and adjust the heat by adding more sambal oelek if desired.
3. Garnish: Stir in chopped scallions for added freshness and crunch.
4. Serve: Use the sambal right away or store it in an airtight container in the refrigerator for up to a week.

Sambal Ulek: Mortar and Pestle Style

Sambal Ulek is a simple yet vibrant chili paste that captures the essence of Malaysian flavors. Known for its fresh and spicy kick, this condiment is made using just a few ingredients, typically chili peppers, salt, and sometimes a sprinkle of lime juice. The mortar and pestle method gives it a special texture and enhances the ingredients’ natural flavors, making it a must-try for anyone who loves bold tastes.

This sambal is not only easy to whip up, but it also serves as a versatile companion for many dishes like rice, grilled meats, or even as a dipping sauce. Whether you’re a spice aficionado or just starting to explore, you’ll find Sambal Ulek to be a delightful addition to your culinary repertoire.

Ingredients

• 10-12 red chilies (adjust to taste)
• 2 cloves garlic
• 1 teaspoon salt
• 1 tablespoon lime juice (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Ingredients: Remove the stems from the chilies. If you prefer a milder sambal, you can remove some of the seeds as well.
2. Pound the Chilies: In a mortar and pestle, combine the chilies, garlic, and salt. Grind until you achieve a coarse paste, adjusting the consistency to your liking.
3. Add Lime Juice: If using, stir in the lime juice for an extra layer of flavor.
4. Serve: Transfer the sambal to a serving bowl, garnish with fresh cilantro if desired, and enjoy with your favorite dishes!

Sambal Teri: Dried Anchovy Chili Paste

Sambal Teri is a beloved Malaysian chili paste, featuring dried anchovies as its star ingredient. This dish combines the rich umami flavor of anchovies with a spicy kick from fresh chilies, delivering a bold taste that perfectly complements rice or other dishes. It’s not only simple to whip up but also provides a delightful contrast between savory and spicy, making it a staple in many Malaysian households.

Cooking Sambal Teri is a straightforward process, where you start by blending the ingredients into a smooth paste and then cooking it until aromatic. The result is an irresistible condiment that can elevate any meal with its unique flavor profile. Perfect for those who love a bit of heat, this sambal is a must-try!

Ingredients

• 1 cup dried anchovies, cleaned
• 5-6 red chilies, seeds removed for less heat
• 2-3 bird’s eye chilies (optional for extra spice)
• 4 cloves garlic
• 1 small onion, chopped
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• Salt to taste
• 2 tablespoons oil for frying

Instructions

1. Blend the Chilies: In a blender, combine the red chilies, bird’s eye chilies, garlic, and onion. Blend until you have a smooth paste, adding a little water if necessary.
2. Cook the Paste: Heat oil in a pan over medium heat. Add the blended chili paste and sauté until fragrant, about 5-7 minutes.
3. Add Anchovies: Stir in the cleaned dried anchovies and cook for another 5-6 minutes until they are crispy and well combined with the paste.
4. Season: Mix in the tamarind paste, sugar, and salt. Cook for an additional 2-3 minutes, adjusting seasoning to your taste.
5. Cool and Serve: Let the sambal cool before transferring it to a jar. It can be enjoyed immediately or stored in the fridge for later use.

Sambal Ayam: Chicken Chili Paste

Sambal Ayam is a flavorful Malaysian dish that beautifully combines juicy chicken with a spicy chili paste. This dish is known for its bold, tangy flavor and a kick of heat, making it a delightful experience for those who love spicy food. It’s not too complicated to make, perfect for both beginners and seasoned cooks looking for a quick yet satisfying meal.

The sambal enhances the chicken, giving it a rich, savory taste that pairs wonderfully with steamed rice. Once you try it, you’ll find it hard to resist making it again. It’s a staple in many Malaysian households and is sure to impress at any dinner table!

Ingredients

• 1 kg chicken pieces (drumsticks or thighs)
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 3-5 red chilies (adjust to taste)
• 1 tablespoon shrimp paste (belacan)
• 1 teaspoon turmeric powder
• 1 tablespoon tamarind paste
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Sambal: Blend red chilies, garlic, and shrimp paste in a blender until smooth.
2. Cook the Chicken: Heat oil in a pot, add the chopped onions, and sauté until translucent. Then add the blended sambal and cook for about 5 minutes.
3. Add Chicken: Stir in turmeric powder and chicken pieces, ensuring they’re well coated with the sambal. Cook for 10 minutes on medium heat.
4. Add Tamarind: Mix in tamarind paste and salt. Pour in enough water to cover the chicken and simmer for 30-40 minutes until the chicken is tender and fully cooked.
5. Serve: Garnish with fresh cilantro and serve hot with steamed rice.

Sambal Pedas: Spicy Chili Sauce

Sambal Pedas is a beloved Malaysian condiment that packs a punch with its fiery heat and vibrant flavors. This spicy chili sauce is a staple in many households and can elevate a variety of dishes, making it an essential addition to your kitchen. With a blend of fresh chilies, tangy ingredients, and a touch of sweetness, it’s both spicy and savory, perfect for those who enjoy a kick in their meals.

Making Sambal Pedas is quite simple, requiring just a few ingredients and a little time. Once you taste the depth of flavor, you’ll want to drizzle it over everything! Plus, it can easily be adjusted to suit your heat preference. Here’s a straightforward recipe to whip up this delicious sauce.

Ingredients

• 10-15 red chilies (adjust for desired heat)
• 2-3 cloves garlic
• 1 small onion
• 2 tablespoons palm sugar (or brown sugar)
• 2 tablespoons lime juice
• 1/4 cup water
• Salt to taste

Instructions

1. Prepare the Ingredients: Remove the stems from the red chilies and slice them in half. Peel the garlic and onion.
2. Blend: In a blender, combine the red chilies, garlic, onion, palm sugar, lime juice, and water. Blend until you achieve a smooth consistency.
3. Cook: In a pan over medium heat, pour the blended mixture. Cook for about 10-15 minutes, stirring occasionally until it thickens and the flavors meld together.
4. Season: Add salt to taste, adjusting the flavor to your preference. If you like it sweeter, add a bit more sugar.
5. Cool and Store: Let it cool before transferring to a jar. It can be stored in the fridge for up to two weeks.