Sauce

Sambal

Name: Sambal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: indonesian
Ingredients: 100 g red chili pepper stems removed, roughly chopped; 25 g bird's eye chili stems removed (optional); 75 g shallot peeled and roughly chopped; 5 clove garlic peeled; 60 ml vegetable oil; 1 tsp shrimp paste; 1 tbsp tamarind paste; 1 tbsp palm sugar finely chopped or grated; 0.5 tsp salt; 2 tbsp lime juice freshly squeezed

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

Gluten-free

Allergen information: may contain crustaceans. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

58%Score

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

Storage

Store in a sealed jar in the refrigerator.

Reheating

Serve at room temperature or chilled; no reheating is necessary.