{"id":160712,"date":"2018-02-08T20:55:40","date_gmt":"2018-02-08T12:55:40","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=160712"},"modified":"2019-09-05T14:29:39","modified_gmt":"2019-09-05T06:29:39","slug":"sambal-guide-chilli-padi-belacan-spicy-sauce-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/sambal-guide-chilli-padi-belacan-spicy-sauce-singapore\/","title":{"rendered":"Field guide to sambals: do you know your chilli sauces in Singapore?"},"content":{"rendered":"

Ain\u2019t nobody got time for bland food! And though we\u2019re blessed with a rich food culture, and ever richer-tasting dishes like laksa<\/a>, mee soto, hokkien noodles and other assorted heavenly local dishes<\/a>, any food enthusiast in Singapore would understand the importance of chillies, chilli sauce, or sambal<\/em> in our diet. Even better, we have myriad choices when it comes to our own hot sauces. Here are some of the essential hot sauces<\/a> we need in our lives\u2026 (with a bonus recipe!)<\/p>\n

\"Field
Always have these ingredients around if you\u2019re gonna be whipping up some chilli… (Photography by Delfina Utomo)<\/figcaption><\/figure>\n

Before we begin\u2026<\/h3>\n

If you\u2019re going to be slogging it out in the kitchen making sambal all day, make sure you have these ingredients (and gear) on hand. Staples include an assortment of chillies \u2013 green, red, and chilli padi for the heat \u2013 garlic, onions, vinegar, garlic, lemon, lime, salt, and sugar. Having a hand blender to make the chillies into a paste is handy, or you can go old-school with a mortar and pestle. Also note: the chilli seeds are the hottest part, so remove the seeds if you\u2019re weak on the spice \u2013 and never, never rub your eyes after handling the chilli (or wear gloves). We\u2019ve learned this the hard way. <\/p>\n

Pickled green chillies<\/h3>\n

Entry level heat<\/em>
\nA popular condiment available at most eateries here, pickled green chillies accompany many local dishes in Singapore. It\u2019s even simpler to make: just soak some sliced green chillies in vinegar, and you\u2019re good to go. For those afraid of heat, this is a good start. If you can handle jalapenos, you can handle the pickled green chilli.
\nBest eaten with: Fried bee hoon, hor fun, char kway teow and other noodle dishes<\/em><\/p>\n

\"Field
Go old-school and pound that chilli padi with a mortar and pestle. (Photography by Delfina Utomo)<\/figcaption><\/figure>\n

Chilli padi in soy sauce<\/h3>\n

Industry standard hotness<\/em>
\nSliced chilli padi drowned in soy sauce might look deceiving but don\u2019t be fooled. A spoonful of this elixir can sure spice up up an otherwise unremarkable dish. Great as a dipping sauce and also as an additive for a more savoury flavour, this underrated sauce is the everyday hero and a timeless classic.
\nBest eaten with: Congee, soupy dishes, noodles, almost everything actually<\/em><\/p>\n

Sambal Belacan<\/h3>\n

With shrimp factor<\/em>
\nIf you take a whiff of this iconic sambal, you\u2019ll immediately pick up some strong aromas. That\u2019s because belacan is a shrimp paste condiment made from ground shrimp or krill that has been salted, dried and fermented \u2013 a perfect base for sambal, of course. Belacan should never be eaten uncooked, so make sure you toast it, throw in some chili, minced garlic, lime, shallots, and salt and sugar to taste.
\nBest eaten with: Absolutely everything!<\/em><\/p>\n

\"Field
Tangy and mild but just as exciting. (Photography by Delfina Utomo)<\/figcaption><\/figure>\n

Sambal Ijo (Green Chilli Paste)<\/h3>\n

For the mild ones<\/em>
\nBy now, you should already know that if you can\u2019t handle the heat but still want in on the hot sauce action \u2013 stick to green chillies. Throw in green chilli, shallots, garlic, coriander and bonus ingredient, green tomatoes, in a blender for a refreshing dip or paste for meats.
\nBest eaten with: Fried\/grilled fish or chicken, or as a dip<\/em><\/p>\n

\"Field
Singapore’s all-time favourite. (Photography by Delfina Utomo)<\/figcaption><\/figure>\n

Chicken Rice Chilli aka Chilli Cuka (with bonus recipe!)<\/h3>\n

Addictive heat<\/em>
\nEvery local\u2019s favourite here, the chicken rice chilli sauce is a light but spicy sauce great with the dish itself and basically anything fried. Known for its bright vermillion shade, ginger is a key ingredient in this spicy and tangy dipping sauce. Best thing? It\u2019s pretty simple to make.<\/p>\n

Ingredients<\/h3>\n

80g red chillies
\n20g chilli padi
\n40g ginger
\n6 cloves garlic
\n2 fresh limes, squeezed
\n2 tbsp white vinegar
\n20ml chicken stock
\n1 tsp salt
\n2 tsp sugar
\n1 tbsp sesame oil<\/p>\n

Method<\/h3>\n

1. Blend all the ingredients (except for sesame oil) until it gets to a thick and smooth consistency
\n2. Mix in the sesame oil and chill it in the fridge
\n3. Start dipping!<\/p>\n

\"Field
These sauces deserve credit too. (Photography by Delfina Utomo)<\/figcaption><\/figure>\n

Special mention: Bottled Garlic Chilli<\/h3>\n

Love that packet chilli from a certain fast food chain? No judgment. Look for bottled garlic chilli in the supermarket. Notable brands include Sin Sin and our personal favourite, Indonesian brand ABC.<\/p>\n

And the lifetime achievement award goes to: Lao Gan Ma<\/h3>\n

Whether you\u2019re in New York or Melbourne, you can depend on cult favourite Lao Gan Ma chilli oil for that sweet, sweet burn. Lao Gan Ma, literally meaning \u201cOld Dry Mom\u201d but idiomatically \u201cGodmother\u201d, has been a pantry staple for me for years. There\u2019s some of that Sichuan peppercorn in there for that numbing sensation and heaps of flavour in just one teaspoon \u2013 a little goes a long way! Okay, it does contain MSG, which is why it can be a tad addictive. But we\u2019ll always love this old dame.
\nBest eaten with: Mix it in a bowl of fishballs and noodles and you\u2019ve yourself a meal. I mix it in everything, including my salad and leftover mashed potatoes. <\/em><\/p>\n

Sign up for our weekly newsletters!<\/a><\/h3>\n","protected":false},"excerpt":{"rendered":"

Ain\u2019t nobody got time for bland food! And though we\u2019re blessed with a rich food culture, and ever richer-tasting dishes like laksa, mee soto, hokkien noodles and other assorted heavenly local dishes, any food enthusiast in Singapore would understand the importance of chillies, chilli sauce, or sambal in our diet. Even better, we have myriad […]<\/p>\n","protected":false},"author":101165,"featured_media":160719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744,19922],"tags":[64341,64340,64339,64337,64338],"acf":[],"yoast_head":"\nField guide to sambals: do you know your chilli sauces in Singapore?<\/title>\n<meta name=\"description\" content=\"Sauces for dipping, chilli slathered and drizzled on everything we\u2019re eating \u2013 we wouldn\u2019t have it any other way.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/sambal-guide-chilli-padi-belacan-spicy-sauce-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Field guide to sambals: do you know your chilli sauces in Singapore?\" \/>\n<meta property=\"og:description\" content=\"Ain\u2019t nobody got time for bland food! 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