Experience Sambal, Experience Malaysia
To taste sambal is to taste Malaysia itself. Each recipe tells a story of kampung gardens, bustling markets, and longhouse kitchens, where families gather around food and fire. As a condiment to uplift our traditional culinary offerings, it adds a flavorful touch to our dishes.
At OpenHouse, we celebrate this heritage by bringing back rare jungle ingredients once prized in villages and forests. From the sour spark of belimbing buluh to the floral lift of bunga kantan and the earthy bite of temu pauh, these flavours carry centuries of tradition and holistic wisdom.
Sambal is not only about spice, it is about connection, memory, and the land that sustains us. And, sambal is more than a condiment; it is the soul of Malaysian dining. Found on every table, from kampung homes to festive longhouses, sambal unites our people through its fiery spirit and rich flavor.
Traditionally, it is made with a lesung batu (mortar and pestle). The slow pounding releases oils and aromas that no modern blender can capture, turning simple ingredients into something deeply soulful.
Many unique sambals come from foraged jungle produce, sour fruits, wild herbs, and blossoms gathered from gardens and forests. In villages and longhouses, these ingredients gave balance, freshness, and vitality. Today, they remind us of Malaysia’s living heritage, carried forward one sambal at a time.
Some Sambal Recipes To Try
Sambal Belimbing Buluh + Bunga Kantan
Origins & Story
In kampung gardens, belimbing buluh (tree sorrel) was used for its sharp sourness, while bunga kantan (torch ginger flower) added fragrance to festive dishes. Together, they create a sambal that is both refreshing and aromatic.
Taste Profile
Zesty, floral, refreshing; a true kampung sour sambal.
Ingredients:
5 belimbing buluh, halved
3 red chilies
4 bird’s eye chilies
2 shallots
1 tsp grilled ginger flower (bunga kantan), finely sliced
½ tsp toasted belacan (optional, torch it briefly)
½ tsp palm sugar
Salt to taste
Steps:
Pound chilies, shallots, salt, and belacan (if using) into coarse paste.
Add belimbing buluh, pound lightly to keep texture chunky.
Stir in sliced bunga kantan at the end for a burst of aroma.
Health Benefits:
Belimbing Buluh: High in vitamin C, helps digestion, mild diuretic properties.
Bunga Kantan: Rich in antioxidants, traditionally used for reducing inflammation.
Pairing:
Ketupat Palas: a glutinous rice parcel wrapped in palas leaf is the perfect partner to this sour-spicy sambal.
Sambal Lengkuas + Anchovies
Origins & Story
In traditional kitchens, lengkuas (galangal) added an earthy aroma, while dried anchovies contributed depth and umami. Together, they became a kampung staple with strong, bold flavours.
Taste Profile
Savory, earthy, spicy, with a punchy umami kick.
Ingredients:
20g fresh lengkuas, peeled & finely grated
2 tbsp dried anchovies (ikan bilis), rinsed and patted dry
4 fresh red chilies
2 bird’s eye chilies
2 shallots
Juice of 1 lime
Pinch of palm sugar
Salt to taste
Steps:
Toast anchovies briefly until fragrant and crisp; no oil needed.
Pound chilies, shallots, salt into a paste.
Pound the lengkuas until the aroma is released.
Mix in torched anchovies and pound lightly, leaving some texture.
Adjust with lime juice and palm sugar.
Health Benefits:
Lengkuas: Anti-inflammatory, aids digestion, boosts circulation.
Anchovies: Rich in protein, calcium, and omega-3.
Pairing:
Boiled Ubi Kayu: the soft, mild sweetness of boiled cassava (ubi kayu rebus) balances the bold, salty punch of anchovies and the earthy heat of lengkuas.
Sambal Temu Pauh
An OpenHouse Signature Sambal
Origins & Story
Rarely found today, temu pauh (wild mango ginger) was foraged in the jungle for its sour and earthy taste. Once a hidden gem in kampung kitchens, it is now a rediscovered treasure and a staple at OpenHouse.
Taste Profile
Sour, earthy, with a refreshing bite.
Ingredients:
30g fresh temu pauh, peeled & sliced thin
5 fresh red chilies, de-seeded for milder version
3 bird’s eye chilies (cili padi), for heat
2 shallots, sliced
1 clove garlic
1 tsp toasted belacan (toast the belacan briefly for aroma)
Juice of 1 calamansi lime (limau kasturi)
½ tsp palm sugar
Salt to taste
Steps:
Toast the belacan lightly until aromatic.
Pound chilies, shallots, garlic, and salt into a coarse paste.
Add sliced temu pauh, pound lightly to release aroma without turning into mush.
Mix in palm sugar and lime juice.
Health Benefits of Temu Pauh:
Anti-inflammatory and antioxidant properties.
Traditionally believed to improve digestion and general appetite.
Antimicrobial compounds for gut health.
Pairing:
Young Fried Banana: the sambal’s tang cuts the banana’s richness for a flavourful combination.
