International Cuisine, Sambauan


  • 10 Serrano chillies, seeded and chopped
  • 100 gm Spanish Onion, chopped
  • ¼ cup Ginger
  • 3 tbls Lemon grass, white and light green parts only
  • 6 Macadamia nuts
  • 4 Garlic cloves coarsely chopped
  • 3 tsp Brown sugar (this brings out the flavors in the spices)
  • 2 tsp Turmeric
  • ½ tsp Salt
  • 1 tsp gnd coriander
  • 1 tsp Paprika
  • 1 Bay leaf crumbled
  • 1 tsp Black pepper
  • 2 tbls Rice Bran oil, more if needed
  • 1 cup water



  1. Add all ingredients for sambal into a food processor and process until a smooth paste forms.
  2. If you want spicier add more Chillies.
  3. Heat 2 tbls of oil in a heavybased pan over medium-high heat.
  4. Cook until fragrant and slightly brown, stirring and adding more oil if mixture is too dry.
  5. Add 1 cup of Water, reduce heat to medium and simmer until most of the water is absorbed but the mixture is still creamy.
  6. Stir , 4 minutes, then transfer to a bowl and cool.
  7. Cover and refrigerate until ready to use. This spicy sauce can be used as a marinade or as a dipping sauce. It works well with chicken, beef, pork or seafood.