SUBMIT EVENT EDIT EVENTS

« All Events

18 Reasons: Sambal and Chili Oil

August 5 @ 6:00 pm - 9:30 pm
A bowl of sambal surrounded by red chilies, garlic, and shallots. Text reads: Sambal and Chili Oil, Wednesday August 5, 6-9:30 PM, Instructor: Linda Tay Esposito.

Turn the heat up! This class features beloved chili condiments in Southeast Asian cuisine: Sambal and Chili Oil! Sambal is a ground paste of chili peppers with ingredients like shrimp paste, garlic, and shallots. Sambal is served as a condiment, dipping sauce, or cooking ingredient. Chili Oil, on the other hand, is neutral oil infused with chilies, aromatics, and spices (like Sichuan peppercorns). These flavor-packed condiments make a big impact in the kitchen and power up the simplest of recipes.

You’ll focus on making 5 sauces, taking 3 of them home with you. Linda will demonstrate a few recipes for dinner to teach how these condiments are used in the kitchen. Spice it up with us!

MENU

Sauces:

Sambal Tumis Belachan*
Sambal Udang Kering *
Red Oil *
Sweet Chili Garlic Sauce
Sambal Belachan with Lime Leaves

*indicates sauces sent home with students

Dinner (Demo):

Soy Honey Roasted Chicken Wings
Tau Eu Bak Braised Pork Belly (Tofu option available if requested with advance notice)
Tea Lava Eggs
Kerabu Pineapple – Pineapple and Cucumber Salad with Chilies
Steamed Rice

Served with sambal belachan and garlic sauce as condiments

Details

  • Date: August 5
  • Time:
    6:00 pm - 9:30 pm

Venue

SUBMIT EVENT EDIT EVENTS