The classic hawker-stall chili sauce served alongside chai tow kway in Singapore and Malaysia: a gently fried red sambal, seasoned with savory belacan, spiked with garlic, and balanced with a touch of sugar and vinegar.
Ingredients
- 120 g fresh long red chiles
- 20 g whole dried red chiles
- 70 g French shallots
- 4 cloves fresh garlic
- 15 g belacan shrimp paste
- 80 ml peanut oil
- 25 ml white rice vinegar
- 18 g granulated sugar
- 4 g fine salt
- 20 ml sweet dark soy sauce
- 120 ml hot water
Method
- Place the dried red chiles in a bowl, cover with hot water at about 175 °F (80 °C), and let soak for 15 minutes until soft and pliable. Drain thoroughly; do not save the soaking water for the sauce.
- Meanwhile, slice the fresh red chiles lengthwise. Remove some of the seeds to control the heat level while keeping the membranes intact.
- Toast the belacan shrimp paste in a small dry skillet over low heat (about 250 °F / 120 °C) for 3 to 4 minutes, turning frequently until it is crumbly, browned, and fragrant without scorching.
- In a blender or food processor, combine the fresh chiles, rehydrated chiles, peeled shallots, garlic cloves, and slightly cooled toasted belacan. Pulse for 30 to 45 seconds until you get a thick, slightly textured red paste.
- Heat the peanut oil in a small heavy-bottomed saucepan over medium-low heat until it reaches 265 °F to 285 °F (130 °C to 140 °C). Add the chili paste; it should sizzle gently on contact without smoking or splattering.
- Cook for 12 to 15 minutes over low heat, stirring continuously with a spatula to scrape the bottom. Continue until the oil visibly separates from the paste and rises to the edges with a deep orange-red hue.
- Keep over low heat (at a gentle simmer) for another 5 minutes: the sound should shift from a wet, bubbling boil to a soft, dry crackle, and the raw garlic aroma should be completely cooked out.
- Stir in the granulated sugar, fine salt, rice vinegar, and sweet dark soy sauce. Simmer gently over very low heat for 3 minutes, stirring constantly, until the sauce is glossy and the spatula leaves a clear trail along the bottom of the pan for 2 seconds.
- Remove the pan from the heat and let rest at room temperature for at least 20 minutes to allow the flavors to meld and the texture to thicken. Taste and adjust seasoning if needed.
- Serve at room temperature or cool, placing a spoonful of sambal on the side of the plate alongside chai tow kway.
Nutrition
Per serving
- Energy
- 241 kcal
- Protein
- 2.92 g
- Carbohydrate
- 12.67 g
- Fat
- 21.04 g
- Fibre
- 2.47 g
- Calcium
- 8.9 mg
- Iron
- 0.54 mg
- Magnesium
- 14.98 mg
