Smoked Pistachio Sambal Recipe

Oct 3, 2011 3:18 pm

Sambal is the equivalent of ketchup in Malaysia

We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.

From Dale Talde: "My favorite dish in Malaysia is not really a dish, but a condiment. Sambal is the equivalent of ketchup in Malaysia—eaten every day and in almost every meal on rice or as the base of laksa or in more complex dishes like beef rendang. For Talde, we are making a few different versions, but my favorite is the smoked pistachio and green chile sambal."

Photo: avlxyz on Flickr
Smoked pistachios make this sambal a perfect sidekick for many Malaysian dishes.

Recipe courtesy of Dale Talde, Executive Chef of Talde in Brooklyn, NY

Servings: 15 ounces


2 ounces pistachios
3 ounces shrimp paste
2 ounces jalapeno
1 ounce Thai bird chilies, green
2 ounces ginger
1 ounce garlic
2 ounces palm sugar
2 ounces fish sauce
3 ounces shallots
1 bunch cilantro

1. In a smoker take wood chips and smoke pistachios for 20-30 minutes. Next let the nuts cool.  

2. Take all ingredients and crush in a mortar and pestle. 

3. In a sauté pan or wok, add 4 ounce of vegetable oil and cook out mixture under a medium heat for 15 to 20 minutes. The mixture should be very fragrant when done.  

4. Let cool and serve on the side with steamed vegetables: Chinese broccoli and soy beans recommended. 

Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
45 minutes
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