Special moment alert: this is the first Malaysian recipe on the blog!
Okay, that might not be entirely true. You see, Malaysian cuisine has influenced a TON of dishes in neighboring regions like Thailand and Indonesia. I’ve had both Thai and Indonesian Satay, but I had no idea that Satay originated from Malaysia!
Right, well that’s how I discovered this delicious Malay Sambal.
I used the Sambal to marinate some beef (uh-may-zing), and then used it AGAIN to make a sweet and sour dipping sauce for the finished satay.
The sambal is made from a mixture of fresh red chilies, oil, dried shrimp, garlic, sugar, dried chilies, fermented shrimp paste, salt and vinegar. If these ingredients sound familiar to my fellow Thai-food junkies (holler!), that’s because Malaysian sambal is influenced by Indonesian sambal, which is used in a lot of Thai stir-fries.
Confusing? Maybe a little bit. Just think of Malaysian food as an incredible amalgamation (ooh, good word, right?) of Malay, Chinese, and Indian food traditions, with Indonesian, Thai, Portuguese and Middle Eastern influences. Basically, it’s like all of my wildest dreams came true. If you like this recipe please share it with your friends!
Alright, it’s about time I shared this super easy recipe with you so you can recreate it at home.
Here’s the Recipe!
