In Singapore, whether you’re sitting at a hawker centre or a high-end restaurant or shopping at a supermarket, you are never far from sambal. Sambal, for many Singaporeans is like tomato ketchup to an American, it goes with everything - fried rice, fried fish, topped on a steak, mixed through an omelette or in a soup or with noodles.
This multi-purpose relish can be fiery hot or mild and comes in many hues of colours. In fact, there may be thousands of variations of a sambal!
Chef Devagi, who is also known as Spice Queen, takes you on a journey of making FIVE different sambals that can be used for hundreds of dishes!!
1. Sambal Belachan + Pineapple & Cucumber Salad
An ubiquitous chilli paste or condiment made with fresh chillies, shrimp paste and lime juice.
2. Sambal Tumis + Sambal Udang (Prawns)
The sambal that can be used in many ways – as a topping, to be cooked with or to be packed into a jar. It can keep for days in the fridge or given as a gift to a loved one!
3.Sambal Hijau + Ayam Bakar (Roasted Chicken Wings)
Refreshingly different, this green chilli sambal holds its own against its more fiery red-hot cousins!
4. Sambal Matah + Fried Brinjal
Raw, spicy, tangy and aromatic sambal – perfect to serve with salads or top fried fish or chicken.
5. Sambal Kichap + Fried Tofu and Tempeh
A tasty, invigorating sweet and spicy, no-fuss condiment with sweet soy sauce, chillies, shallots and other ingredients.