📝 About This Recipe
Hailing from Central Java, Sambal Korek is the ultimate raw chili condiment known for its blistering heat and aromatic depth. Unlike cooked sambals, this version relies on the 'korek' (scraping) technique where fresh aromatics are bruised in a mortar and flash-seared with sizzling hot oil. It is the essential companion to crispy fried duck or chicken, offering a pungent, garlicky punch that cuts through rich, savory meats perfectly.
🥗 Ingredients
The Aromatics
- 25 pieces Bird's Eye Chilies (Cabe Rawit Merah) (stems removed; use red for maximum heat)
- 5 cloves Garlic (peeled and left whole)
- 3 pieces Shallots (peeled and halved)
Seasoning
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Mushroom Powder or MSG (optional, for umami depth)
- 1/4 teaspoon Palm Sugar (just a pinch to balance the heat)
The Sizzling Finish
- 100 ml Vegetable Oil (ideally the leftover oil from frying chicken or duck)
- 1 piece Lime (Jeruk Limau) (halved, for a bright citrus finish)
👨🍳 Instructions
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1
Thoroughly wash the bird's eye chilies, garlic, and shallots under cold water and pat them completely dry with a paper towel to prevent splattering later.
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2
Place the bird's eye chilies into a traditional stone mortar (cobek). Adding a pinch of the salt now will provide friction, making the grinding process easier.
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3
Using a pestle (ulekan), crush the chilies until they reach a coarse consistency. You want visible pieces of skin and seeds for that authentic rustic texture.
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4
Add the garlic cloves and shallots to the mortar. Continue to grind until the garlic is smashed and integrated, but stop before it becomes a smooth paste.
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5
Sprinkle in the remaining salt, mushroom powder, and the tiny pinch of palm sugar. Mix lightly with the pestle to distribute the seasonings evenly.
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6
Heat the vegetable oil in a small frying pan or wok over high heat. If you have just finished frying chicken or duck, use that flavorful oil for the best results.
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7
Wait until the oil is shimmering and just beginning to smoke; it must be extremely hot to properly 'cook' the raw aromatics instantly.
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8
Carefully pour the scorching hot oil directly over the chili mixture in the mortar. You should hear a loud, satisfying sizzle and smell the garlic instantly release its fragrance.
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9
Immediately use a spoon or the pestle to stir the mixture, ensuring the hot oil reaches every part of the mashed chilies and garlic.
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10
Squeeze the juice of one Jeruk Limau (or a small lime) over the sambal to add a layer of freshness and to cut through the oiliness.
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11
Taste a small amount and adjust the salt if necessary. The sambal should be salty, savory, and intensely spicy.
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12
Serve immediately while the oil is still warm and the flavors are at their most vibrant.
💡 Chef's Tips
Always use a stone mortar and pestle rather than a blender to achieve the correct 'bruised' texture. Ensure your ingredients are bone-dry before grinding; any moisture will cause the hot oil to pop dangerously. For the most authentic flavor, use the oil used to fry your protein (Ayam Goreng or Bebek Goreng). If the heat is too intense, you can remove the seeds from half of the chilies, though traditionalists keep them all. Store leftovers in a clean glass jar in the fridge for up to 3 days, though it is best enjoyed fresh.
🍽️ Serving Suggestions
Pair with 'Bebek Goreng' (Crispy Fried Duck) and a side of steamed jasmine rice. Serve alongside 'Ayam Penyet' for a classic Indonesian street food experience. Accompany with 'Lalapan' (raw vegetables) like cabbage, cucumber, and Thai basil to cool the palate. Excellent as a dip for fried tempeh or tofu 'Gorengan'. Enjoy with a tall glass of iced sweet tea (Es Teh Manis) to balance the fiery spice.