Sambal Seafood Paste

Serves 2 to 3 persons

Use this versatile paste directly in your own creations, or try:

  • Spread over stingray and bake for authentic Sambal Fish.

  • Serve as a side dish to complement noodles or fried rice.

For Onion Sambal

Cooking Ingredients:
125 g    Chef Justin’s Sambal Seafood Paste
125 g    Chopped onion
35 g      Cooking oil
18 g      Sugar
1.5 g      Salt
25 g      Ikan bilis powder (dried anchovies, blended)

Cooking Instructions:

  1. Heat oil in a pan, sauté onions until soft.

  2. Add sambal, sugar, ikan bilis powder, and salt.

  3. Cook until fragrant. Let cool before storing.

    Chef’s Note: Perfect with fried rice, nasi lemak (coconut rice), or grilled fish.

For Sambal Kang Kong

Cooking Ingredients:
200g   Kang Kong (separate stems and leaves)
10g      Dried shrimp (pre-soaked)
3g       Chopped garlic
5g       Sugar
1 tbsp Chef Justin’s Sambal Seafood Paste
10ml Water
30ml Cooking oil

Cooking Instructions:

  1. Heat oil in a wok, stir-fry dried shrimp until fragrant.

  2. Lower heat, add garlic, sugar, and Chef Justin’s Sambal Seafood Paste.

  3. Stir in kang kong, cook on high heat, then add water. Adjust seasoning to taste.

    Serve hot with steamed rice.

Nutrition Facts (Serving Size: 32g)

Calories / Energy
150kcal
Total Fat 13g
17%
Saturated Fat 8g
40%
Trans Fat 0g

Cholesterol 15mg
0%
Sodium 360mg
16%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
11%
Total Sugars 1g

Includes 1g Added Sugars
2%
Protein 3g

Vitamin D 0mcg
0%
Calcium 50mg
4%
Iron 0.7g
4%
Potassium 110mg
2%

*Percent Daily Values are based on a 2,000-calorie diet.

Ingredients:

Palm Oil, Onion, Garlic, Shrimp, Chilli, Lemongrass, Shrimp Paste, Candle Nut (Aleurites Moluccanus), Soya Bean Sauce, Ginger Torch Flower (Etlingera Elatior), Dried Chilli (Teja), Sugar

Product does not contain pork or lard. Gluten Free.