Tuesday, July 19, 2011

Sambal Terasi (Mums version of Chili Oil)

OK, OK, its taken me awhile to get my big behind to start this again but I am back and I have a whole load of recipes for you to try. Yes, yes... I will try not to have another long pause. I was being slightly lazy... alright... very lazy. My apologies.

This is really my mums version of the Chinese chili oil. You can eat it to compliment your rice dish whether its fried rice, steamed rice with other dishes or some of us, namely me eat it on its own... yeah yeah a bit much but its just so so yummy. ;-) So try it out. You can keep it in the refrigerator, so make tons so that it'll last.

The Ingredient
• Shrimp paste
• 4 to 6 fresh red chilies
• 8 to 10 tablespoons of dried chili paste
• 20 small chilies (optional)

The Method
• Cook or roast the shrimp paste till its dry and completely cooked.
• Blend all the chilies and the shrimp paste.
• Heat up your wok with some oil.
• Cook all the blended goods for about 10 minutes till it thickens and the the oil rises. Add some oil and dried chili paste if needed.

An easy one but oh so sedap. The video is a bit choppy but you'll get what I mean. ;-)


So... masak lah dengan kasih sayang. Memang lagi sedap. Enjoy!


  1. nice work sham:)

  2. Julie & Julia has nothing on you two! God bless you and your mom for sharing your recipes. Every time someone tries one of your recipe, may Allah reward you both, ameen! :)

  3. Hi! Lurveeeeeee your blog! Please update some more for 2012??? You and your mum are such an inspiration.

  4. I love your blog. All these recipes are precious and I am glad you are sharing it with us. I agree with RamblingRose, please update soon.

  5. No salt? How any food would taste without salt and lot of chilies? Otherwise the recipe is unique and easy. My mom too has her recipe book and she follows them mostly.