Sambal Hitam Pahang (dengan Daging/Ikan Bilis) (Keto-Modified)
Black Sambal from Pahang (with Beef/Anchovies) (Keto-Modified)
Yes, with a tweak: strictly no sugar should be added to the sambal, as it's often used to balance the sourness of belimbing buluh. About 6g net carbs per serving, lower than 5 in 10 Malaysian dishes.
What it is
A unique and intensely savory black sambal from Pahang, slow-cooked until dark and rich. It's made with a base of fresh chilies and belimbing buluh (sour starfruit) for tartness, and typically includes either shredded beef or crispy anchovies, creating a deeply flavorful and spicy condiment/side dish.
Key ingredients
Red chilies, bird's eye chilies, belimbing buluh (starfruit), shallots, garlic, cooking oil (palm oil/vegetable oil), salt, choice of shredded beef or ikan bilis (anchovies).
How to make it keto
Strictly no sugar should be added to the sambal, as it's often used to balance the sourness of belimbing buluh. Manage portion size due to carbs from belimbing buluh and chilies.
Say this to the waiter (Malay)
Sambal Hitam Pahang ni, jangan letak gula langsung. Boleh buat portion kecil sikit tak?
For Sambal Hitam Pahang, please add strictly no sugar. Can I get a smaller portion to manage carbs?
Watch out for
Hidden sugar in the sambal, higher carb content from belimbing buluh if used excessively.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Malaysian menuAll 735 Malaysian dishes ›
