Project RayaFest 2014: Sambal Arab

•

Faizah

A Middle Eastern rice dish will not be complete without some type of Arabic salsa as an accompaniment, so for the Beef Kabsah I made during Hari Raya AidilAdha, I tried out Chef Ammar’s Sambal Arab.  Hot and tangy, it was perfect to counter the greasy fattiness of the beef.  Definitely a must, if you’re thinking Kabsah or Mandy for dinner today.

Sambal Arab

Ingredients

  • 1 tomato, roughly chopped2014-10-05 07.54.36
  • 3/4 teaspoon tomato paste
  • 2 cloves garlic, peeled
  • 2 shallots
  • 1 cili padi, stem removed
  • 1 tablespoon olive oil
  • 1/2 lemon, a quarter peeled and deseeded, the other quarter juiced
  • 1/8 cup water
  • 1/8 teaspoon salt
  • 3/4 teaspoon hot sauce

Directions

Add all the ingredients except the hot sauce into a blender and purée until smooth.

2014-10-05 08.08.09

Pour the mixture into a bowl and drizzle with the hot sauce.

Keep refrigerated until ready to serve.

5 responses to “Project RayaFest 2014: Sambal Arab”

  1. purrfect bliss » Project RayaFest 2014: Beef Kabsah With Basmathi Rice

    […] served this with his Arabic Salsa (Sambal Arab).  It was a real hit among guests, and was the first thing to run out.  Will […]

    Reply
  2. purrfect bliss » Weekend Cooking: Lamb Mandy With Rice

    […] served this with Kak’mbang’s Acar Putih, but I suppose Sambal Arab would also be a great accompaniment.  Must fulfil our veggie quota. […]

    Reply
  3. purrfect bliss » Ramadan Cooking: Chicken Kabsah with Rice

    […] topped with the chicken and garnished with almonds.  Serve with some form of salsa, such as this Arabic salsa.  We usually have ours with Kak’mbang’s acar […]

    Reply
  4. purrfect bliss » Weekend Cooking: Eman’s Oven-baked Chicken and Rice

    […] rest for about 10 minutes.  Cut the chicken into pieces and serve with a side of Arabic salsa or […]

    Reply
  5. purrfect bliss » Ramadan Cooking: Chicken Mandy with Rice

    […] with some Arabic salsa or sambal Arab. […]

    Reply

Leave a Reply