Spicy coconut sauce

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Spicy coconut sauce
Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Calories: 122
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 30g
  • Sugar: 30g
  • Sodium: 0.62g
  • Fiber: < 0.5g
  • Protein: 1.3g
Recipe type: Sauces
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
This spicy coconut sauce from Malaysia is traditionally served with Nazi Kerabu, the blue rice salad. It combines coconut milk. Chillies, anchovies with other ingredients commonly used in Malaysian cooking... It is also great with grilled seafood, like fish, prawns and squid
  • Shallots – two ( coarsely chopped)
  • Ginger paste – one teaspoon
  • Lemongrass – one stalk ( coarsely chopped)
  • Dried Chillies – ten to fifteen
  • Anchovy fillets – 30 grams
  • Vegetable oil – one tablespoon
  • Coconut milk – one cup
  • Brown sugar – one tablespoon
  • Salt to taste
  • Lime juice- one tablespoon
  1. Soak the dried Chillies in boiling water for fifteen minutes.
  2. Place the chopped shallots and lemongrass in a grinder.
  3. Add the anchovies, ginger and rehydrated Chillies
  4. Grind to a fine paste
  5. Heat the vegetable oil in a pan
  6. Add the paste. Sautee for five minutes, stirring the whole time until shiny
  7. Add the coconut milk. Mix well
  8. Finally, add the brown sugar, salt and lime juice. Stir to combine
This dish can form a part of Nasi Kerabu - a Malaysian salad

Keywords: Spicy fried fish


Indonesian cooking with Chillies

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Spicy tomato sauce

Spicy tomato Sauce
Nutrition Information
  • Serves: 4
  • Serving size: 150 grams
  • Calories: 175
  • Fat: 15 g
  • Saturated fat: 2 g
  • Unsaturated fat: 12 g
  • Trans fat: 0 g
  • Carbohydrates: 12 g
  • Sugar: 7 g
  • Sodium: 485 mg
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg
Recipe type: Sauces
Cuisine: South African
Prep time: 
Cook time: 
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This sauce is served with Phutu pap ( a firm maize porridge similar to polenta) at braais ( barbeques) in South Africa. It super easy to make but also delivers in taste. It is served hot with the Putu but is also fantastic when eaten with fresh buttered bread. Definitely worth trying. Lekker eet.
  • Very ripe tomatoes – five to six ( chopped)
  • Onions – two medium ( chopped)
  • Garlic - two cloves ( finely chopped)
  • Vegetable oil – five tablespoons
  • Salt – one teaspoon
  • Chilli flakes – for seasoning
  1. Heat the oil in a skillet
  2. Add onions and fry until they begin to change colour
  3. Add the Chillies and garlic. Fry for a minute
  4. Now add the tomatoes
  5. Turn down the heat and gently fry the tomatoes until soft
  6. You are looking for a thick sauce, with most of the moisture from the tomatoes having been cooked out.
  7. Taste for spiciness. Add Chilli flakes to the required taste if a spicier sauce is preferred
A recipe for Putu pap can be found here

Keywords: Spicy tomato sauce