Skinnymixer’s Sambal Chilli Sauce features in the cookbook SkinnyAsia – but we decided to release it ahead of the book so everyone can be ready to make Mi Goreng A.S.A.P.! This fragrant Indonesian Chilli Sauce is a serious flavour sensation and so incredibly easy to make in the Thermomix.
SkinnyAsia is available from Friday 22nd of September at 8pm SA time.
What do you use the SkinnyAsia Sambal Sauce for?
In the cookbook this delicious cooked Sambal adds extra flavour to the Mi Goreng, Tom Yum Soup and is the perfect condiment to serve with the Char Kway Teow, Pad Thai, Hainanese Chicken Rice & Vietnamese Pho.
If you don’t have time to make the this Sambal, you can use our BasicSambal Oelek or purchase a jar of Sambal Oelek from any major supermarket – although it won’t be the same!
What is Sambal?
Sambal is a spicy chilli chutney like sauce. This healthy Thermomix recipe uses fresh large red chillies (cayenne chillies) available at the supermarket in the fruit and vegetable section. This recipe is for a cooked Sambal Masak.
If you are worried about it being too spicy for kids, you can also replace some of the chillies with fresh sweet chilli peppers or red capsicum.
You only use a small amount in recipes, so if you are sensitive to spice it is easy to control the heat.
What you will need:
How to use lemongrass in the Thermomix
This is a cookbook sneak peek recipe !
This recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
100glarge red chillies - roughly chopped (deseed for mild)
100gshallot onion - peeled, quartered
50golive oil - light tasting
20glemongrass - white part only, thinly sliced
20gfresh ginger - peeled, thinly sliced or minced
20gcoconut sugar - or brown sugar
20gfresh lime juice
5clovesgarlic - peeled
Add ingredients to mixer bowl. Chop for 10 sec/speed 9/MC on. Scrape mixer bowl down and repeat if necessary.
Cook for 10 min/100°C or 212°F/speed 1/simmering basket on top of lid.
Add to a medium non-stick frypan on medium high heat and bring to a low simmer, stirring occasionally.
Cook for 8 min or until it reduces slightly and combines well.
Store in the fridge in an airtight container for up to 2 weeks or freeze in cubes for up to 3 months.
Use in the SkinnyAsia Mi Goreng (p.23) and Tom Yum (p.27).Serve as a condiment with the SkinnyAsia Mi Goreng (p.23), Pad Thai (p.55), Char Kway Teow (p.57), Vietnamese Pho (p.71) and Hainanese Chicken Rice (p.73).Tip: To reduce the heat but not the volume, replace some of the deseeded chillies with fresh sweet chilli peppers or red capsicum.Low Carb: Use compliant sweetener.Super Skinny: Halve olive oil.Vegetarian: Replace fish sauce with vegan fish sauce or tamari.Low Fodmap: Omit garlic. Replace shallot with 2 stalks spring onions (green part only). Use garlic infused olive oil.Halved/Doubled: This recipe can be halved or doubled. To halve, reduce cook time by 2–3 min. To double, increase cook time by 5 min.