How to Make Green Chilli Sauce and Sambal

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Green Chilli and Garlic Sauce Recipe


  • 1 ½ cups green chillies, cut in chunks
  • ¼ cup bird’s eye chillies (optional)
  • ½ cup garlic cloves, peeled
  • 1 ½ Tbsp salt
  • 4 Tbsp water


  1. Combine all ingredients in a blender. Blend on high speed to desired consistency.
  2. Store in clean jars. Chilli sauce will keep in fridge for about 2 weeks, and in freezer for at least 4 months.

Fried Green Sambal Belacan Recipe


  • 1 ½ cups chillies, cut into chunks
  • 6 bird’s eye chillies (optional)
  • 1 ½ onions
  • 2 Tbsp belacan powder (or equivalent if using Thai shrimp paste or Malaysian/Indonesian shrimp paste blocks)
  • 1 ½ tsp sugar
  • 2 Tbsp soya sauce
  • ½ Tbsp chicken powder (optional)
  • ½ cup oil


  1. Blend chillies and onions to desired consistency.
  2. Heat oil in frying pan. Add chilli/onion puree and all other ingredients and cook until oil separates and onion is aromatic – approximately 15-20 minutes.
  3. Allow to cool, then store in glass jar. Sambal will keep in fridge for 6 weeks or in freezer for 6 months.

Green Chilli Sauce and Sambal

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