Spicy Indonesian Sambal

Ingredients

• 10 red chili peppers, deseeded and chopped 10 red chili peppers, deseeded and chopped
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a mortar and pestle, grind the chili peppers, shallots, and garlic into a coarse paste.
2. 2.
   Heat the vegetable oil in a pan over medium heat.
3. 3.
   Add the chili paste to the pan and sauté for 2-3 minutes until fragrant.
4. 4.
   Stir in the lime juice, tamarind paste, shrimp paste, palm sugar, and salt.
5. 5.
   Cook the sambal for another 5 minutes, stirring occasionally, until the flavors meld together.
6. 6.
   Remove from heat and let it cool before transferring to a jar or container.
7. 7.
   Store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Chili peppers — Wear gloves while handling chili peppers to avoid skin irritation.
• Shrimp paste — Toast the shrimp paste in a dry pan for a few seconds to enhance its flavor before adding it to the sambal.

Tips & Tricks

• Adjust the amount of chili peppers according to your preferred level of spiciness.
• For a smoother texture, blend the sambal in a food processor or blender.
• Add a teaspoon of fish sauce for an extra depth of flavor.

Serving advice

Serve the Indonesian Sambal as a condiment alongside grilled meats, fried rice, noodles, or as a dipping sauce for spring rolls. It also pairs well with steamed vegetables or as a topping for burgers and sandwiches.

Presentation advice

Transfer the sambal to a small bowl or jar and garnish with a sprinkle of chopped cilantro or sliced red chili peppers for an attractive presentation.