📝 About This Recipe
Hailing from the vibrant street food culture of Indonesia, Sambal Bawang is a masterclass in simplicity and bold flavor. This aromatic condiment features the pungent sweetness of shallots and the intense heat of bird's eye chilies, all brought together by the savory depth of shrimp paste and hot oil. It’s the ultimate 'umami bomb' that elevates everything from crispy fried chicken to a simple bowl of steamed jasmine rice.
🥗 Ingredients
Aromatics & Base
- 200 grams Shallots (peeled and roughly sliced)
- 50 grams Garlic cloves (peeled and halved)
- 100 grams Red Bird's Eye Chilies (stems removed)
- 50 grams Green Bird's Eye Chilies (for a complex heat profile)
- 50 grams Curly Red Chilies (for color and mild sweetness)
Seasoning & Frying
- 200 ml Vegetable oil (use a neutral oil like canola or palm oil)
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant)
- 1 teaspoon Sea salt (adjust to taste)
- 1.5 teaspoons Granulated sugar (to balance the heat)
- 1/2 teaspoon Mushroom bouillon powder (optional, for extra umami)
- 2-3 pieces Kaffir lime leaves (torn to release oils)
- 1 teaspoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Thoroughly wash all chilies, shallots, and garlic. Pat them completely dry with a paper towel; any excess water will cause the oil to splatter violently during frying.
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2
Roughly chop the larger chilies and shallots. Prick the bird's eye chilies with a knife point to prevent them from 'exploding' when they hit the hot oil.
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3
Heat the vegetable oil in a wok or heavy-bottomed skillet over medium heat until it begins to shimmer.
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4
Add the shallots and garlic to the oil. Fry for about 4-5 minutes, stirring frequently, until they become translucent and develop a light golden edge.
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5
Incorporate all the chilies into the pan. Continue to fry for another 3 minutes until the chilies soften and the skins begin to slightly blister.
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6
Using a slotted spoon, carefully remove the fried aromatics from the oil, allowing the excess oil to drain back into the pan. Set the oil aside for later.
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7
Transfer the fried shallots, garlic, and chilies to a traditional stone mortar and pestle (cobek). Add the toasted shrimp paste (terasi).
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8
Grind the ingredients into a coarse, chunky paste. Avoid using a blender if possible, as the manual grinding preserves the essential oils and creates a superior texture.
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9
Reheat the remaining oil in the wok over low heat. Add the torn kaffir lime leaves and sauté for 30 seconds to infuse the oil with citrus aroma.
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10
Slide the ground sambal paste back into the hot oil. Stir well to combine.
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11
Season with salt, sugar, and mushroom bouillon. Continue to cook on low heat for 5-7 minutes, stirring constantly.
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12
Watch for the 'pecah minyak' stage, where the oil separates from the chili paste and turns a deep, glossy red color. This indicates the sambal is perfectly cooked and preserved.
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13
Turn off the heat and stir in the fresh lime juice. This adds a final layer of brightness that cuts through the richness of the oil.
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14
Allow the sambal to cool to room temperature in the pan before transferring it to a sterilized glass jar.
💡 Chef's Tips
For the most authentic experience, use a stone mortar and pestle; a food processor can make the mixture too watery and aerated. Always toast your shrimp paste (terasi) in a dry pan or over a flame before use to remove the raw smell and unlock its savory potential. The generous amount of oil acts as a natural preservative; ensure the sambal is submerged in oil in the jar to keep it fresh for up to 2 weeks in the fridge. If you prefer a milder sambal, remove the seeds from the curly red chilies and reduce the number of bird's eye chilies. Let the sambal sit for at least an hour before serving to allow the flavors to fully meld together.
🍽️ Serving Suggestions
Serve as a side condiment for Ayam Goreng (Indonesian Fried Chicken) and warm jasmine rice. Use it as a spicy topping for Tahu Tempe Goreng (fried tofu and tempeh). Stir a teaspoon into your morning Nasi Goreng (Fried Rice) for an instant flavor boost. Pair with fresh 'Lalapan' like sliced cucumbers, cabbage, and long beans to balance the heat. Smear a small amount over grilled fish or 'Ikan Bakar' for a smoky, spicy finish.