Description
Malaysian Sambal Making is a spicy, umami‑rich condiment produced by fermenting shrimp paste and sautéing chilies with aromatics.
Technical
The process relies on microbial fermentation of shrimp paste to generate glutamic acid and peptides, while sautéing at 160–180 °C releases capsaicin and allicin. Acidification to pH 3.5–4.0 inhibits pathogens and preserves the sauce for weeks.
Science
Primary Reaction
Fermentation of shrimp paste and thermal sautéing of chilies and aromatics
Sensory Profile
Aroma ()
smokyumamispicygarlickytangyfermented shrimpearthypungentcitrusy