Restaurant Recipes

Nonya Sambal Sauce

Use this chile sauce with shrimp satay or grilled fish and vegetables.

No Photo

Yield: 1 cup


  • 1/4 cup seeded dried hot red chiles
  • 1/4 cup hot water
  • 1/2 cup minced red bell pepper
  • 1/3 cup minced onion
  • 3 tablespoons minced garlic
  • 2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste)
  • 1/4 cup minced seeded fresh hot red chiles
  • 2 teaspoons vegetable oil
  • 3 tablespoons liquid tamarind concentrate or lime juice
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon salt


  1. Soak chiles in hot water until soft, about 10 minutes.
  2. Whirl mixture in blender until smooth.
  3. In a 10 inch frying pan over medium-high heat, stir red bell pepper, onion, garlic, shrimp and hot chiles in vegetable oil until vegetables are limp - about 3 minutes.
  4. Stir in dried chile mixture, tamarind concentrate, brown sugar and salt; cook 2 to 3 more minutes.


Chef Tony Pat, Nonya, Pasadena, California - Sunset magazine, June 2002

Follow Us

God's Rainbow - Noahic Covenant