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I made this coconut sambal chilli by chance, as I had some homemade chilli rempah and fresh coconut in the fridge. As you know you can’t keep fresh coconut for long. So I thought why not make coconut sambal chilli. Two main ingredients with some seasoning and this became one of my family’s favourite condiment for noodles, rice, and snacks. It’s quite similar to the Sri Lankan coconut sambol, except for the absence of lime and the cooking method. It’s totally vegan and vegetarian-friendly, unless you are the kind of vegetarian who strictly can’t take garlic and shallots.
How to make coconut sambal chilli
Making this condiment is extremely simple and easy. Only two main ingredients with seasonings. First, the homemade chilli rempah adds depth, aroma and a very Southeast Asian kind of flavour. It’s a mix of fresh red chillies, dried red chillies, shallots and garlic, blended into a fine paste. Then cooked with coconut oil with that extra nutty aroma and gentle sweetness.
Second, the star ingredient, freshly grated coconut adds crunch and texture to the sambal chilli. The coconut flavour burst with every bite. Salt and unrefined brown sugar season the condiment.
How to enjoy it
Coconut sambal chilli is very versatile. You can:
- Spoon it over warm rice, nasi lemak-style.
- Serve it on toast or crackers, perfect with ice cold beer!
- Top it on grilled fish, chicken, tofu or even tempeh.
- Use it as a bold side with simple vegetable dishes or curries
Whenever I make this, I’ll distribute one or two bottles to my mum, brother and sister’s family. It’s really heartwarming to see them enjoying it. Just like the basic sambal chilli, it’s the kind of condiment that my family instinctively reaches for.
How to store coconut sambal chilli
As coconut doesn’t keep well for too long, store in an airtight container in the fridge for up to 2 weeks. I won’t recommend keeping it for any longer.
Pin now, cook later
Coconut Sambal Chilli (Vegan) 香椰参巴辣椒酱
Ingredients
- 250 g grated fresh coconut
- 5 fresh red chilli
- 20 dried chilli
- 5 shallots
- 1 garlic bulb
- 5 tbsp coconut oil
- 1 tbsp salt
- 1 tbsp unrefined brown sugar
Instructions
- Soak 20 dried chilli in hot water until softened. Takes about 30 minutes. Remove from the water, cut off the stem and cut the chilli into shorter lengths (about 1.5 inch).Keep the chilli water for use later.Note: I placed a plate over the chillies to weigh them down. Optional to use a knife to scrape the seeds out of the dried chillies if you prefer less spicy.
- Cut 5 fresh red chilli into shorter lengths (about 1.5 inch).Peel and cut 1 garlic bulb and 5 shallots into smaller pieces.
- Add the garlic, shallots, dried chillies, fresh red chillies, and 2-3 tbsp of chilli water into a food processor. Blend into a chilli rempah paste.Note: the chilli rempah paste can be smooth or rough, depending on your preference.
- Warm up a wok over medium heat. Add 250 g grated fresh coconut and stir fry 2-3 minutes to remove any moisture. Then remove the coconut from the wok.
- Over medium heat, warm up 5 tbsp coconut oil in the same wok. Add the chilli rempah paste and stir fry until it turns fragrant and the oil separates from the chilli rempah paste.
- Add the coconut and stir fry to mix well.
- Add 1 tbsp salt and 1 tbsp unrefined brown sugar. Do a taste test and adjust the seasoning as you prefer.
- Stir fry to mix well.
- Remove from the wok and let the coconut sambal chilli cool down completely.
- Store in air tight containers in the fridge.
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