18 Reasons: 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! MENU 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