Sambal, which means “chile paste” or “relish,” is derived from the Javanese term “sambel”. In fact, sambal can be any sauce that has chillies among its ingredients. Palmira’s Sambal Ikan Bilis, or “Palmira’s Anchovies Sambal” for example, is made with chilli and anchovies that are coarsely grounded, and then cooked until it becomes a thick sauce. It can be used in various dining settings, where sambal is suitable to eat as an appetiser for rice, porridge, mee hoon and bread, while also being very suitable for seasoning fried rice, or vegetables. Read below to find out five must-try recipes using Palmira’s Sambal!
1. Sambal Nasi Lemak
As sambal is a spicy condiment made of chillies plus a combination of aromatics such as onions, garlic, ginger and more. It is commonly served as an accompaniment for ‘Nasi Lemak’, a popular dish in Malaysia. In fact, many agree that the nasi lemak simply is not complete without sambal! With Palmiras Sambal, you can save up 20 minutes of preparing sambal, and enjoy the delicacy of Nasi Lemak at any time possible!
Ingredients
1/4 teaspoon salt 1 lemongrass stalk 2 pandan leaves 75ml coconut milk 355ml water 200g rice 4 tablespoon oil 2 hard boiled eggs 2 tablespoon peanuts (alternatively, 1 packet of Thumbs Ngan Yin Nut King Salted Peanuts) 2 tablespoon dried anchovies 3 - 8 slices of cucumbers 2 - 3 slices of ginger (optional) 1 jar (160g) of Palmira's Sambal Ikan Bilis OR Palmira's Sambal Tumis Serbaguna
Instructions
1. Add washed rice into a pot along with the coconut milk, water, a pinch of salt. 2. Add pandan leaves (knotted) and lemongrass onto the pot. Optionally, you may add slices of ginger. 3. Bring to boil and put on low heat for approximately 15 - 20 minutes or let it cook on the rice cooker. 4. In the meantime, heat up some oil and fry the peanuts with skin on at medium heat until brown and crispy. 5. Do the same with anchovies. Salt to taste. 6. Serve rice with hard boiled egg, fried peanuts, fried anchovies, cucumber slices and top it off with Palmira's Sambal.
2. Sambal Fried Rice
Fried rice – a classic comfort food staple consisting of rice, chicken, vegetables and egg and sambal fried rice elevates it to something far more interesting.
Ingredients
2 tablespoons of Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis 2 cloves of minced garlic 2 tablespoons finely chopped shallots 2 tablespoon cooking oil 115 grams boneless and skinless cubed chicken breast 1 cup of diced carrots 2 tablespoons soy sauce 1 dash ground white pepper 4 cups of cold rice 1/4 cup chopped scallions (for garnishing) 1/4 cup chopped cilantro (for garnishing) 1 tablespoon of Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis (optional) 2 lightly beaten eggs Salt to taste
Instructions
1. Heat up oil on medium-low heat with minced garlic and finely chopped shallots till lightly toasted and aromatic. 2. Add cubed chicken breast along with diced carrots and stir-fry till half cooked. 3. Add in cold rice and sitr well with the ingredients. 4. Season with Palmira's sambal, soy sauce, ground white pepper, and salt to taste and continue to stir fry till well mixed. 5. Using a spatula, spread the rice evenly and pour beaten eggs over the rice. 6. Leave it on to cook for 30 seconds and continue to stir-fry until golden brown. 7. Serve sambal fried rice with a tablespoon of Palmira's sambal for additional spice (optional) and garnish with chopped scallions and chipped cilantro.
3. Sambal Chicken
Sambal is so versatile that it can be served with noodles, rice or even flatbread. It goes well with seafood or meat too. Chicken sambal is a Malaysian favourite and there are many variations towards it depending on the maker’s ethnic and cultural background.
Ingredients
1 jar of Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis 1 large tomato diced 1 tablespoon coconut milk 2 - 3 dashes of black pepper 1 teaspoon of salt 1 tablespoon turmeric 3 tablespoon of cooking oil 150ml water 800 grams boneless and skinless cubed chicken breast 1/4 cup chopped scallions (for garnishing)
Instructions
1. Marinate cubed chicken with salt, pepper and turmeric for 20 - 30 minutes. 2. Heat oil on medium-high heat and fry marinated chicken till semi-cooked. 3. Add Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis, diced tomatoes, sliced onions and top it off with 150ml of water. 4. Leave to simmer for a few minutes until chicken is cooked thoroughly. 5. Stir in the coconut milk and let it simmer for another 5 minutes. 6. Serve and garnish with chopped scallions (optional).
4. Spicy Sambal Shrimp
This quick sambal shrimp stir-fry dinner has so much flavour that it’s hard to believe it comes together in just 20 minutes.
Ingredients
1 tablespoon cooking oil 1 tablespoon soy sauce 1 tablespoon honey 1/4 salt to taste 1/2 jar of Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis 700 grams peeled, deveined, tail-on large raw shrimp 150 grams snow peas 1 julienned carrot 3 cloves minced garlic 1 tablespoon minced ginger 2 tablespoons of lime juice 1 tablespoon cornstarch (optional) 1/4 cup chopped cilantro leaves (for garnishing)
Instructions
1. Heat up oil on medium-low heat with minced garlic and minced ginger till lightly toasted and aromatic. 2. Add snowpeas, julienned carrots and stir-fry till crisp-tender. 3. Add shrimp to the skillet and cook while stirring occassionally till shrimp are opaque. 4. Mix Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis, honey, soy sauce and 2 tablespoons of lime juice in a separate bowl till combined. 5. Pour sambal mixture over shrimps and stir constantly till shrimps are cooked through. 6. Mix cornstarch with one tablespoon of cold water to make a cornstarch slurry and stir well with shrimps till sauce thickens. (OPTIONAL) 7. Serve your Spicy Sambal Shrimp dish and garnish with chopped cilantro leaves.
5. Sambal Bilis Puff
Crispy on the outside but soft and spicy on the inside. A heavenly and popular pastry for good reason!
Ingredients
1 jar of Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis 1 - 3 tablespoon cooking oil 3 cloves minced garlic 3 small minced shallots 200 grams dried anchovies 400 grams diced boiled potatoes 100 ml water 1/2 diced onion 1 teaspoon salt to taste 1 teaspoon sugar to taste 2 hard boiled eggs (optional) 1/2 pack Everbest Spring Roll Pastry (7.5" x 7.5")
Instructions
1. Heat up 1 tablespoon of cooking oil on medium-low heat with minced garlic and minced shallots and dried anchovies till lightly toasted and aromatic. 2. Add diced onions and Palmira Sambal Tumis Serbaguna or Palmira Sambal Ikan Bilis to the skillet and saute till fragrant. 3. Add water to the skillet along with diced boiled potatoes and put to simmer. Optionally, add hard boiled eggs in too. 4. Salt and sugar to taste. 5. Wrap 2 - 3 tablespoons of stuffings into a Spring Roll Pastry. 6. Pan fry them on 2 tablespoon of cooking oil in a large frying pan over medium heat for 2 minutes on each side until crispy and golden. 7. Remove from hot oil and transfer to a paper towel lined plate to cool. 8. Serve and enjoy!
There you go – five new and different ways to enjoy Palmira’s Sambal Tumis Serbaguna or Palmira’s Sambal Ikan Bilis. So, the next time you’re looking to mix things up and try new recipes, be sure to give these a try!