Introduction

During this masterclass, you will explore two foundations of Malaysian cooking: sambal and rempah. Sambal is a chili-based condiment or sauce that can be raw, partly cooked, or slowly cooked, with each style bringing a different flavor and texture. Rempah is a ground paste made with aromatics, chilies, herbs, and spices, and is used as the flavor base for many cooked dishes. You will see how both can change from recipe to recipe, from different sambals to rempah used in beef rendang, crab laksa, and Malaysian spiced fried chicken. You will also make nasi lemak, one of Malaysia’s most iconic dishes, and see how it can be served with sambal and other dishes from the masterclass.