Sambal and Chili Oil

Turn the heat up! This class features beloved chili condiments in Southeast Asian cuisine: Sambal and Chili Oil! Sambal is a ground paste of chili peppers with ingredients like shrimp paste, garlic, and shallots. Sambal is served as a condiment, dipping sauce, or cooking ingredient. Chili Oil, on the other hand, is neutral oil infused with chilies, aromatics, and spices (like Sichuan peppercorns). These flavor-packed condiments make a big impact in the kitchen and power up the simplest of recipes. 

You’ll focus on making 5 sauces, taking 3 of them home with you. Linda will demonstrate a few recipes for dinner to teach how these condiments are used in the kitchen. Spice it up with us!

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Sauces:

• Sambal Tumis Belachan*
• Sambal Udang Kering *
• Red Oil *
• Sweet Chili Garlic Sauce
• Sambal Belachan with Lime Leaves

*indicates sauces sent home with students

Dinner (Demo):

• Soy Honey Roasted Chicken Wings
• Tau Eu Bak Braised Pork Belly (Tofu option available if requested with advance notice)
• Tea Lava Eggs
• Kerabu Pineapple - Pineapple and Cucumber Salad with Chilies
• Steamed Rice

Served with sambal belachan and garlic sauce as condiments

Allergens: Egg, Fish, Shellfish (Shrimp), Soy, Tree Nuts. Concerns? Email info@18reasons.org.

Learn more about Linda here.

Review our registration and cancellation policies here.