Sambal is the umbrella term for any chili sauce or paste in Indonesia. There are hundreds of varieties of sambal from Indonesia alone, but you can also find sambal recipes all across South-East Asia. 

My name is Breda Fenn. I’m a recipe developer and food creative from Sydney. I adore food from around the world and I’m passionate about bringing flavors from around the globe into my home for my family to enjoy. I am half Indonesian. My Dad comes from a small village in South-West Sumatra and he never has a meal without sambal. I have been eating sambal since I was a toddler and can remember it always being a sign of strength if you could eat your sambal without wincing in pain from the heat of it. I was always stoic, of course, but I genuinely loved the intense spice of sambal back then and even more so now. My favorite is sambal belacan. This sambal is a simple, quick, fresh dish that goes nicely with grilled fish or curries.

Using the mortar and pestle to make sambal is the best way to release flavor from the ingredients. I find that simply chopping or using a food processor cuts through the ingredients, but doesn’t extract as much flavor. 

Sambal - Indonesian Chili Sauce

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Category

Sambal

Servings

1

Prep Time

10 minutes

This sambal is a simple, quick, fresh sauce that goes nicely with grilled fish or curries.

Author:

Breda Fenn

Ingredients

• 2 French shallots

• 1 long red chili (seeds optional)

• 1 tsp brown sugar

• 1 tbsp fish sauce

• 1 lime

• 1 tbsp rice bran oil (or neutral vegetable oil)

• Mortar and pestle

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Directions

1. Add the shallots and chili to the mortar with a pinch of salt. Use the pestle to crush gently, forming a rough texture.

   

2. Add the brown sugar and fish sauce, lime juice, and oil, and continue to crush and mix until it comes together.

   

3. Allow the sambal to sit in the mortar for 30 minutes to settle before serving. Taste and adjust the seasoning to your liking.

   

Recipe Video

Recipe Note

You can really get creative with sambal and it is ok to substitute ingredients for what you have available. You can use green chilies or birdseye chilies. You can add ginger and garlic. Palm sugar is a great option for sweetness and you can make it as spicy or mild as you like. Try removing the seeds from the chilies or simply not using too much if you prefer less intense heat.

You can store fresh sambal in an airtight container in the fridge for around 5 days.