Online Malaysian cooking class: sambals
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Make five sambals, then rempah for rendang, crab laksa and spiced fried chicken, plus nasi lemak, with Darren Teoh of two-star Dewakan in Kuala Lumpur.
- 10 lessons
- 1 hr 8 min
- Malaysian
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
10 lessons · 1 hr 8 min total
Introduction FREE
#1 Sambal Tumis with Tamarind & Palm Sugar FREE
#2 Sambal Mentah with Wild Mango FREE
#3 Sambal Hijau with Calamansi & Dried Krill 
#4 Sambal Naraka with Mackerel & Tamarind 
#5 Sambal Hitam with Bilimbi & Anchovies 
#6 Beef Rendang with Aromatic Rempah 
#7 Crab Laksa with Fragrant Spice Rempah 
#8 Malaysian Spiced Fried Chicken with Crispy Rempah 
#9 Banana Leaf-Grilled Carp with Raw Rempah 
#10 Nasi Lemak with Sambal & Crispy Garnishes
At the end of this course you will be able to:
Add fried anchovies to sambal tumis to turn it into sambal ikan bilis.
Blister green chillies and sand ginger over charcoal, then grind them with dried krill.
Pound anchovies, chillies and shallots in a mortar for a coarser, more textured sambal hitam.
Slow-cook beef shin in rempah with coconut milk and kerisik for a rendang.
About this class
This online Malaysian cooking class covers two foundations of the cuisine: sambal, a chilli condiment that can be raw, partly cooked or slowly cooked, and rempah, a ground paste of aromatics, chillies, herbs and spices. Five sambals show each style, from raw sambal mentah to sambal hitam cooked down with bilimbi.
The rempah lessons use the paste four ways: cooked down for a beef rendang, blended fine for a crab laksa broth, as a marinade for ayam goreng berempah, and raw on fish grilled in banana leaf. Nasi lemak brings them together on one plate.
- Lessons
- 10
- Video
- 1 hr 8 min HD
- Recipes
- 10
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“Usually I like to use the first press of fresh coconut milk, but if you don’t have that, regular coconut cream will do fine.”
Darren Teoh · Lesson #6
PROMake sambal the start of everything.
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MEET YOUR INSTRUCTOR
Darren Teoh
Chef-patron, Dewakan, Kuala Lumpur
- Two starsPlus a Green Star, Dewakan, Kuala Lumpur.
- Asia’s 50 BestDewakan first entered the list in 2019.
Darren Teoh is one of the leading voices in modern Malaysian cooking. He trained in classical French cuisine and gained experience in some of the world’s leading restaurants, which shaped the precision and curiosity of his cooking.
At Dewakan he puts indigenous Malaysian ingredients at the centre of modern fine dining, and has brought Malaysian cuisine to a much wider international audience. In this class he teaches the sambals and rempah behind everyday Malaysian food.
Nasi lemak scaler
Example values. Lesson #10 also adds shallots, lemongrass and a little fenugreek, and serves the rice with sambal tumis, fried anchovies, peanuts and cucumber.
Key concepts
Sambal
A chilli-based sauce or relish from Indonesia and Malaysia. Taught in lesson #1. (Wikipedia)
Rendang
A spicy meat dish slow-cooked in coconut milk and spices until the liquid reduces. Taught in lesson #6. (Wikipedia)
Laksa
A spicy noodle soup from Southeast Asia, often with a coconut curry broth. Taught in lesson #7. (Wikipedia)
Nasi lemak
Rice cooked in coconut milk and pandan leaf, served with sambal and sides. Taught in lesson #10. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 and #2 are free to watch, no card required. To watch all 10 lessons with Darren, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a charcoal grill?
Not strictly. Charcoal gives sambal hijau its smoky blister in lesson #3, but a very hot pan or a gas flame can stand in for it. Lesson #3 also gives a tip for the charcoal alternative.
What level is it, and what language?
The level is advanced. Darren teaches in English (original voice only), with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. Each lesson is also a recipe with its ingredients and method, which you can open in the Gronda app or at gronda.com.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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