Sambal
A foundational Indonesian chili paste made from fresh chilies, shallots, garlic, and fermented shrimp paste. This versatile and pungent condiment adds a complex, spicy flavor to countless dishes and can be customized from mild to fiery.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 103 kcal
Allergen information: may contain crustaceans. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 100 gred chili pepper, stems removed, roughly chopped
- 25 gbird's eye chili, stems removed(optional)
- 75 gshallot, peeled and roughly chopped
- 5 clovegarlic, peeled
- 60 mlvegetable oil
- 1 tspshrimp paste
- 1 tbsptamarind paste
- 1 tbsppalm sugar, finely chopped or grated
- 0.5 tspsalt
- 2 tbsplime juice, freshly squeezed
Equipment
saucepan · food processor · spatula · cutting board · knife
The method
Step by step
- 1
Combine the red chili peppers, optional bird's eye chilies, shallots, and garlic in a food processor or mortar and pestle.
About 3 min
Cook’s note: For a more traditional, coarser texture, use a mortar and pestle.
- 2
Pulse or grind the ingredients until they form a coarse paste.
About 2 min
Cook’s note: Avoid over-processing into a smooth puree; some texture is desirable.
- 3
Heat the vegetable oil in a small saucepan or wok over medium heat.
About 2 min
- 4
Add the chili paste to the hot oil and cook, stirring frequently, for about 8-10 minutes until it becomes fragrant and darkens in color.
About 10 min
Cook’s note: Constant stirring prevents the paste from burning and ensures even cooking.
- 5
Stir in the shrimp paste, tamarind paste, palm sugar, and salt until well combined.
About 1 min
Cook’s note: Break up the shrimp paste with your spatula to help it dissolve evenly.
- 6
Continue to cook for another 2-3 minutes until the sugar is fully dissolved and the oil begins to separate from the paste.
About 2 min
- 7
Remove the pan from the heat and stir in the fresh lime juice.
About 1 min
- 8
Allow the sambal to cool completely before transferring it to a clean, airtight jar.
Cook’s note: Cooling before jarring prevents condensation from forming inside the container.
Per serving
Nutrition
- Calories
- 102.8kcal
- Protein
- 0.7g
- Carbs
- 8.9g
- Fat
- 7.6g
- Fibre
- 0.7g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a sealed jar in the refrigerator.
Serve at room temperature or chilled; no reheating is necessary.
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