Sambal Pasta
Sambal is a hot sauce that is popular in many Southeast Asian countries especially Malaysia and Indonesia. I have have seen fusion versions of Pastas in restaurant menus but never tasted it. So I decided to give it a try esp with local South East Asian flavour. It came out pretty well you should try it for sure
Servings: 4
Ingredients
For Sambal
- 100 g Red dry chillies (use the thin long variety)
- 2 Onion
- 1 Tomato - 1
- 10 pods Garlic
- 3 tbsp Gingerly / Sesame Oil
For Pasta
- 1 Onion
- 1/2 cup Pan fried tofu (Cube firm tofu and in a teaspoon of oil just pan fry it till all sides are browned
- 1/2 cup Peas
- 1 Lemon grass chop into few pieces
- Sambal paste as needed
- 2 cups Cooked Red lentil pasta (cook the pasta per instruction)
- salt to taste
- 1.5 tsp oil
Instructions
- Soak Red chillies in hot water for 30 mins. Once ready grind red chilies, onion, garlic and tomatoes to fine paste
- Heat oil in a pan add grinded paste continue to cook till raw smell released. When it is ready switch off. Let it cool down you can keep it in air tight container in the fridge till you need it
- Heat 1.5 tsp of oil in a pan. Add onion and fry till transparent. Add peas, tofu and lemon grass. Continue to cook with required salt till peas are cooked
- Add 3-4 tablespoon Sambal and mix well. Once it is mixed well add cooked pasta and mix again
- Continue to cook for another 3-5 mins in low flame. Switch it off
- Serve hot! enjoy!
Notes
Notes
- You can use regular pasta in this recipe
- Same recipe can be done with rice vermicelli or rice sevai or homemade iddiyappam
- Use good sesame oil for the Sambal
- Sambal can last 1 week in fridge when using it use clean dry spoon
- If you have month ulcers or stomach ulcers avoid sambal
Health benefits of Sambal Pasta
- Chilli is high in vitamin C and antioxidants.
- capsaicin in Chili can help to control diabetic
- Red lentil is high in protein it is good alternative to regular pasta if you are on diet
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