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Sambal Oelek
Makan Tengah Hari • Malaysia
How to Make Sambal Oelek (Traditional & Healthy Version)
Sambal Oelek is a fiery chili paste beloved throughout Malaysia, celebrated for its bold flavor and versatility in Malaysian cuisine. Rooted in the multicultural culinary heritage of the country, Sambal Oelek is often served as a condiment or used to enhance the taste of main dishes across Malay, Chinese, and Indian Malaysian kitchens. Its signature blend of fresh cili merah (red chilies), bawang putih (garlic), and aromatic ingredients like limau nipis (lime) creates a spicy, tangy, and slightly savory profile that perfectly complements the vibrant flavors typical of Malaysia’s food culture. In Malaysia, sambal is more than just a relish—it’s an essential component at the lunch table, whether paired with nasi lemak, grilled fish, or mixed vegetables. This healthy, vegetarian Sambal Oelek recipe uses local ingredients such as serai (lemongrass) and skips added sugars and excessive oil, making it a guilt-free addition to your midday meal. Its robust taste and simple preparation make it a favorite among home cooks seeking authentic Malaysian flavor while keeping an eye on nutrition. Experience the true essence of Malaysian cuisine with this easy, health-conscious Sambal Oelek recipe, crafted for both flavor and wellness.
Bahan-bahan(untuk 2 tablespoons per serving (suitable as a condiment or side with rice))
- 8 Fresh red chilies (cili merah) (stems removed)
- 3 Garlic cloves (bawang putih) (peeled)
- 2 Shallots (bawang kecil) (peeled)
- 1 stalk Serai (lemongrass) (white part only, sliced)
- 1 tablespoon Lime juice (jus limau nipis) (freshly squeezed)
- 1/2 teaspoon Sea salt
- 1 teaspoon Palm sugar (gula melaka) (finely grated, optional) - pilihan
- 1 teaspoon Cooking oil (preferably canola or sunflower)
- 1 small Pandan leaf (knotted, optional for aroma) - pilihan
- 2 tablespoons Water (as needed for blending)
Arahan
- 1
Slice the red chilies, removing seeds for less heat if desired. Peel and roughly chop the garlic and shallots.
5 minutes
Wear gloves when handling chilies to avoid irritation.
- 2
Place chilies, garlic, shallots, and sliced lemongrass into a food processor or mortar and pestle. Add a tablespoon of water to help blend.
4 minutes
Using a mortar and pestle gives a more rustic texture.
- 3
Blend or pound until you achieve a coarse paste. Add more water only as necessary.
3 minutes
Do not over-blend; Sambal Oelek should be slightly chunky.
- 4
Heat oil in a non-stick pan over medium heat. Add the chili paste and sauté gently.
2 minutes
Stir continuously to prevent burning and enhance aroma.
Kenapa hidangan ini sihat
Our healthy Sambal Oelek is pan-cooked with minimal oil and no refined sugar, making it suitable for calorie-conscious eaters. The use of fresh, local ingredients maximizes antioxidants and flavor while keeping sodium and unhealthy fats low. It contains no animal products or allergens, making it friendly for vegetarian, vegan, and low-GI diets. Enjoy spicy Malaysian flavor without sacrificing your health goals.
This Sambal Oelek is low in calories and saturated fat, with no added preservatives or artificial ingredients. Red chilies are high in vitamin C and capsaicin, which support metabolism and immune health. Garlic and shallots provide antioxidants and contribute to heart health. Lemongrass and pandan add aroma without extra calories, making this sambal a nutrient-rich, vitamin-packed condiment ideal for boosting the nutrition of any Malaysian meal.
Petua
- 💡Tip 1: Adjust the number of chilies to control the heat level according to your taste.
- 💡Tip 2: For extra aroma, add a kaffir lime leaf during sautéing and remove before storing.
- 💡Tip 3: Always cool the sambal completely before storing to extend its shelf life.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 1 week. Use a clean spoon each time to maintain freshness and prevent spoilage.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 10.0 kcal |
