Malaysian Sauce Techniques
Learn the sambal and rempah techniques behind Malaysian cooking, from five distinct chili sauces to the spice paste built into rendang, laksa and nasi lemak.
Darren Teoh
Chef-Patron, Dewakan · Kuala Lumpur
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
10 Lessons, 68 min total
- FREE
Introduction
- FREE
#1 Sambal Tumis with Tamarind & Palm Sugar
- FREE
#2 Sambal Mentah with Wild Mango
- PRO
#3 Sambal Hijau with Calamansi & Dried Krill
- PRO
#4 Sambal Naraka with Mackerel & Tamarind
- PRO
#5 Sambal Hitam with Bilimbi & Anchovies
- PRO
#6 Beef Rendang with Aromatic Rempah
- PRO
#7 Crab Laksa with Fragrant Spice Rempah
- PRO
#8 Malaysian Spiced Fried Chicken with Crispy Rempah
- PRO
#9 Banana Leaf-Grilled Carp with Raw Rempah
- PRO
#10 Nasi Lemak with Sambal & Crispy Garnishes
About this course
This masterclass builds Malaysian sauce techniques from two foundations: sambal and rempah. Darren Teoh works through five distinct sambals, from a slow-cooked tamarind and palm sugar tumis to a raw wild mango mentah and a smoky calamansi and dried krill hijau, before turning to rempah, a ground aromatic paste that carries flavor into cooked dishes.
The same rempah base carries through beef rendang, crab laksa, and Malaysian spiced fried chicken, shifting with the protein, the cut, and the cooking time, from a slow braise to a quick fry. Nasi lemak closes the class, plating several of the sambals against coconut rice to show how one condiment changes a dish.
By the end, Malaysian cooking stops being a set of fixed recipes and becomes a system: which chilies, aromatics, and cooking method fit the sambal in front of you, and how a single rempah paste shifts across five very different dishes, from a raw condiment to the base of a braise.
"Once you know how sambal and rempah work, you start to understand Malaysian cooking."
Darren Teoh · Chef de Cuisine @ Dewakan
Lessons
10
Video
1 hr 8 min HD
Recipes
10
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build five distinct sambals, from a raw wild mango mentah to a slow-cooked tamarind tumis.
Grind a rempah spice paste and carry it through beef rendang and crab laksa recipes.
Fry Malaysian spiced chicken and grill fish in banana leaf from the same rempah base.
Plate nasi lemak, pairing coconut rice against sambal and crispy garnishes.
Malaysian sambal today, Thai curry tomorrow.
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Meet your instructor
Darren Teoh
Chef-Patron, Dewakan · Malaysia's only two-star, Green Star restaurant
Darren Teoh is chef-patron of Dewakan in Kuala Lumpur, Malaysia's only two-star, Green Star restaurant and the first Malaysian restaurant on Asia's 50 Best, entered in 2019. He trained in classical French cooking at Breizh and Le Bouchon, then spent nearly five years with the Les Amis Group before a staging at Noma in Copenhagen.
That path, French technique applied to Malaysian ingredients, shapes how he builds a sambal or a rempah: by ratio and method, not fixed recipe. In this class, he breaks down five sambals and the rempah base behind rendang, laksa and nasi lemak.
What chefs say
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Who is this course for?
First-time and practiced Malaysian cooks
First-time and experienced Malaysian cooks who want five sambals and one rempah base done right.
Cooks who want the sauce logic
Cooks who want the technique behind the sauce: chili ratios, aromatics, and when to cook a rempah paste.
Malaysian and Southeast Asian food lovers
Cooks and chefs drawn to Malaysian flavors who want more than a single sambal recipe.
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Malaysian Sauces & Spice Pastes · Darren Teoh
