This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes. About 1 tablespoon of the sambalan is stir-fried with every 8 ounces of the already-cooked meat, such as chicken or beef. Coconut milk is added to make a gravy, the mixture is reduced, and the dish is served over rice.
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.