📝 About This Recipe
Sambal Terasi is the quintessential Indonesian condiment, a fiery and umami-rich heart of the archipelago's dining table. This recipe balances the pungent depth of fermented shrimp paste with the bright heat of bird's eye chilies and the subtle sweetness of palm sugar. Searing the ingredients before grinding releases a complex aroma that elevates any meal from simple to extraordinary.
🥗 Ingredients
The Aromatics
- 15-20 pieces Red Bird's Eye Chilies (stems removed; leave whole to prevent popping while frying)
- 5-7 pieces Large Red Chilies (seeds removed if less heat is desired, roughly chopped)
- 8 pieces Shallots (peeled and halved)
- 4 cloves Garlic (peeled and left whole)
- 2 medium Roma Tomato (cut into quarters)
The Flavor Core
- 1.5 tablespoons Terasi (Indonesian Shrimp Paste) (high quality, preferably block form)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved or finely chopped)
- 1/2 teaspoon Salt (adjust to taste as shrimp paste is already salty)
- 4-5 tablespoons Vegetable Oil (for frying and preservation)
- 2 small Limau Fruit (Key Lime) (halved and seeds removed)
👨🍳 Instructions
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1
Begin by preparing your ingredients. Ensure all chilies, shallots, and tomatoes are washed and thoroughly dried to prevent oil splattering during the frying process.
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2
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium heat. Add the shrimp paste (terasi) and toast it for 1-2 minutes, breaking it apart with your spatula until it becomes fragrant and slightly darker. Remove and set aside.
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3
In the same oil, add the shallots and garlic. Fry for 2-3 minutes until they become translucent and slightly golden around the edges.
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4
Add the bird's eye chilies and large red chilies to the pan. Sauté for another 3-4 minutes until the skins begin to blister and soften. Be careful not to burn them, as this will introduce bitterness.
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5
Add the tomato quarters to the pan. Continue cooking until the tomatoes are soft and have released some of their juices, roughly 4-5 minutes.
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6
Using a slotted spoon, transfer all the fried aromatics (chilies, shallots, garlic, tomatoes) and the toasted shrimp paste into a traditional stone mortar (cobek).
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7
Add the salt and palm sugar to the mortar. Using a pestle (ulekan), grind the ingredients together in a circular motion. Aim for a coarse, rustic paste rather than a smooth puree for the most authentic texture.
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8
If you prefer a cooked sambal (Sambal Goreng), return the ground paste to the frying pan with the remaining oil. Sauté over low heat for 5 minutes until the oil starts to separate from the paste (pecah minyak).
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9
Taste the sambal. It should be a harmonious balance of spicy, salty, and sweet with a deep savory undertone.
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10
Turn off the heat and squeeze the fresh limau juice over the sambal. Stir well to incorporate the citrus brightness.
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11
Allow the sambal to cool to room temperature before serving or transferring to a sterilized glass jar.
💡 Chef's Tips
For the best flavor, use a stone mortar and pestle instead of a blender; the crushing action releases essential oils that blades simply cut through. Always toast your terasi (shrimp paste) first; this removes the raw 'fishy' scent and replaces it with a deep, nutty aroma. If your sambal is too spicy, add an extra half-tablespoon of palm sugar or an extra fried tomato to mellow the heat. To extend shelf life, ensure the final sambal is topped with a thin layer of the cooking oil, which acts as a natural preservative. Avoid using white sugar if possible; the smoky, caramel notes of palm sugar are vital for the authentic Indonesian profile.
🍽️ Serving Suggestions
Serve alongside 'Ayam Goreng' (Indonesian Fried Chicken) and warm jasmine rice for a classic meal. Pair with 'Lalapan'—a platter of fresh raw vegetables like cucumber, cabbage, and long beans. Use as a flavor base for Nasi Goreng (Fried Rice) to add instant depth and heat. Accompany with crispy fried tempeh or tofu for a delicious vegetarian-friendly protein side. Enjoy with grilled seafood, particularly ikan bakar (charcoal-grilled fish), for a smoky-spicy combination.