Dish

Sambal terasi

Sambal terasi is a popular condiment in Indonesian cuisine. It is made by grinding together chili peppers, shrimp paste, garlic, shallots, and lime juice. The resulting paste is then fried in oil until it becomes fragrant and slightly caramelized. Sambal terasi is often served as a condiment for grilled meats, seafood, and vegetables. It can also be used as a dipping sauce for crackers or chips. The flavor of sambal terasi is spicy, salty, and slightly sweet, with a strong umami flavor from the shrimp paste.

Asian cuisine› Indonesian cuisine

Sauce

Origins and history

Sambal terasi is believed to have originated in Indonesia, where it is a staple condiment in many households. It is often served alongside traditional Indonesian dishes such as nasi goreng (fried rice) and satay (grilled meat skewers).

Dietary considerations

Sambal terasi is not suitable for those with shellfish allergies. It is also high in sodium due to the use of shrimp paste.

Variations

There are many variations of sambal terasi, with different regions and households having their own unique recipes. Some variations include the addition of tomatoes, tamarind, or palm sugar.

Presentation and garnishing

Sambal terasi can be presented in a small bowl or jar, with a spoon for serving. It can be garnished with sliced chili peppers or lime wedges.

Tips & Tricks

To reduce the spiciness of sambal terasi, remove the seeds from the chili peppers before grinding them. Store sambal terasi in an airtight container in the refrigerator for up to 2 weeks.