Three of my favourite words: Nasi, Goreng, Sambal.
Literally translated as Rice, Fried…well, there really is no direct translation for the word Sambal. But if I have to describe what it is, I’d say it is mostly only chilli-based sauce, spicy, sometimes sourish-sweet and often used as a condiment to food. Almost exclusively Asian food.
Traditionally, it is made using pestle and mortar which would result in its coarse texture. But really who has time to pestle and mortar things these days when all you need is a blender! Especially so when you have to use quite a boatload of chillies (usually dried) to make a small pot of sambal.
The thing with sambal is its versatility. You can make it plain or you can use it as a dip when you eat it with Nasi Lemak. You can also add stuff like eggs, fish or medley of seafood to it. It’s the sauce that counts. And then there’s the left-overs – too much to be thrown away and too little to add any more stuff to it.
That’s when you make Fried Rice. Hot, fiery, red fried rice filled with goodness of sambal and poison.Even the rice is left-over.
That’s not just the normal, ordinary fried rice is, it? (which by the way, can also be pretty damn awesome), but fry it up nice with dollops of home-made chilli paste. You know it’s good when you can’t stop at the second helping!
How do we make it? Here we go, peops! Light your stomach on fire!
Nasi Goreng Sambal (Sambal Fried Rice)
Red, fiery and delish fried rice made with home-made chilli paste