Nasi Lemak with Sambal Cili

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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Ingredients:

3 cups long grain rice
2 small thumbs of ginger (flatten)
4 bldes of pandan leaf (knotted)
1 tsp salt
2 cups water
1 cup thick coconut milk

For the Sambal:
1 large onion, shredded
1/2 oz dried chiles (soak in water till soft)
1 3/4 oz shallots
1 oz garlic cloves
5 oz chili paste
4 Tbsp cooking oil

Seasoning:
1/2 tsp salt
3-4 Tbsp sugar
3-5 oz tamarind concentrate (depending on how tart you like your sambal)

Instructions:

Rinse the long grain rice, put it into rice cooker, add in water, coconut milk, ginger, pandan leaves and salt. cook together. Serve with the above.

Stir fry the big onions in a hot wok with some cooking oil until fragrant. Dish out. Blend all ingredients in the blender until smooth. Heat up wok, add in, stir fry over medium high heat until fragrant. Add in seasoning, toss well. Add big onions, mix well, and it’s ready to serve.

From maameemoomoo.com