Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Sambal Chilli

Posted by Bee & John on April 30, 2011 at 2:59 AM

When I was growing up, my Mother cooked us some amazing meals.  I was too young to know just how nice, and to my shame - by the time I though about it - it was too late to ask her for the recipes.

One of my favourite was Nasi Goreng.   Nasi Goreng is, basically, a Malaysian fried rice with strips of scrambled egg and a spicy sambal stirred through it. (ie: fry up onion, bacon, veggies, maybe some shredded chicken then add the rice and heat up. All over quite a hot heat)

Mum used to make it - dish it up to the others, and then added a small amount of Sambal to hers and mine as we liked it a bit spicy.  I remember the shape of the bottle and the colour (black) and the taste... but my memory is all I have left because the only Sambal I have been able to find over the past 10 years or so is the Sambal Oelek which is basically just minced chillies.

I was very excited when I read the ingredients for the Sambal Chilli and I couldn't wait to try it - but I thought I would start off by making a 1/2 batch.  A half batch was more than enough for someone who is only going to use it occasionally.  Only make a full batch if you are going to use it 2-4 times a week for a couple of weeks.

Well - nearly a disaster!  I was SO busy making sure I didn't forget any ingredients... that I just put everything in at once!  The recipe very clearly tells you the steps to take - follow my advice and ALWAYS read, and RE-read the recipe LOL

Even though I didn't follow the recipe exactly, it seemed to turn out alright.  It was really wonderful!  I just HAD to make Nasi Goreng for us that night for dinner.  It was YUM!

HINT: John has used it since as an addition to a stir fry with delicious results - it would also be amazing if a little bit of it was rubbed over a roast before cooking.

HINT: we have some lovely little chillies growing in our garden, not the fireball ones but they sure are hot.  Instead of the dried chillies, I used 2/3 of the weight required, using the fresh ones from our garden.  2/3 was hot enough for me anyway LOL

LESSON: remember - this is a concentrate - so use it sparingly.  A little goes a long way and it is EASY to add.... a little easy to take away

Some advice I have found to take away the heat if you put too much in is....


  • Put a few pieces of lemon, peel and all, in your chili. This will help to neutralize some of the spiciness. Remove the lemon before you serve it
  • Add a few cans of pinto beans and/or diced tomatoes. Just avoid any that have added seasoning.
  • Dairy helps to neutralize hot foods so if you are in a hurry and need a quick fix you can add either sour cream or plain yogurt as a topping.
  • Add a dollop or two of honey. You can't taste the sweetness but it knocks out the spice. 



Categories: Sauces, Easy Specialties

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