📝 About This Recipe
Hailing from the Sundanese highlands of West Java, Sambal Dadak is a 'raw' chili paste known for its explosive heat and zesty brightness. Unlike many Indonesian sambals that are fried, this version is made 'dadak' (on the spot), preserving the crisp, clean flavors of fresh chilies, aromatic shrimp paste, and tangy lime. It is the ultimate soul-satisfying condiment that transforms any simple meal into a fiery, aromatic feast.
🥗 Ingredients
The Aromatics
- 1 tablespoon Terasi (Indonesian Shrimp Paste) (high quality, toasted until fragrant and crumbly)
- 5-6 pieces Shallots (peeled and sliced)
- 2 cloves Garlic (peeled)
The Heat and Body
- 15-20 pieces Bird's Eye Chilies (Cabai Rawit) (red for heat, green for earthiness)
- 5 pieces Large Red Chilies (Cabai Merah Keriting) (de-seeded for less heat if desired)
- 1 medium Tomato (ripe, roughly chopped)
Seasoning and Balance
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved or finely grated)
- 1/2 teaspoon Salt (adjust to taste)
- 2 pieces Jeruk Limau (Indonesian Key Lime) (halved and seeds removed)
- 1 teaspoon Vegetable Oil (optional, for a glossy finish)
👨🍳 Instructions
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1
Begin by toasting the Terasi (shrimp paste). Wrap it in a small piece of foil and place it over a low open flame or in a dry skillet for 2-3 minutes until it becomes pungent and slightly charred.
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2
Thoroughly wash all fresh vegetables and pat them completely dry with a paper towel; excess water will dilute the intensity of the sambal.
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3
Prepare your mortar and pestle (cobek and ulekan). In the world of Sambal Dadak, a stone mortar is essential for the correct texture.
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4
Add the salt and the toasted shrimp paste to the mortar. Grind them together until you have a fine, integrated powder.
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5
Add the sliced shallots and garlic cloves to the mortar. Pound them with a rhythmic motion until they are crushed but still retain some visible texture.
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6
Introduce the bird's eye chilies and the large red chilies. Bruise them heavily with the pestle, working in a circular motion to release the oils and seeds.
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7
Continue grinding until the chilies have broken down into a coarse, vibrant red paste. Avoid making it a smooth puree; the 'crunch' of the chili skin is desirable.
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8
Add the shaved palm sugar. Work it into the paste until the sugar dissolves into the chili juices, creating a dark, glossy sheen.
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9
Add the chopped tomato pieces. Gently bruise the tomatoes so they release their juices and mingle with the chilies, but stop before they lose all their shape.
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10
Squeeze the juice of the Jeruk Limau over the mixture. For an authentic touch, drop one or two of the squeezed lime skins directly into the mortar for extra aroma.
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11
Taste the sambal. It should be a harmonious balance of spicy, salty, sweet, and sour. Adjust with more salt or sugar if necessary.
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12
If using, drizzle one teaspoon of oil over the top and give it one final, gentle stir with the pestle before serving immediately.
💡 Chef's Tips
Always use a stone mortar and pestle; a blender will incorporate too much air and change the flavor profile entirely. Ensure your shrimp paste is well-toasted as raw Terasi can have an unpleasantly fishy 'edge'. Use the freshest chilies possible; if they are soft or wrinkly, the sambal will lack that signature 'dadak' crispness. If Jeruk Limau is unavailable, a mix of lime juice and a tiny drop of orange blossom water can mimic the floral notes. Wear gloves when handling this many bird's eye chilies to avoid 'chili burn' on your skin.
🍽️ Serving Suggestions
Serve alongside 'Ayam Goreng' (Indonesian Fried Chicken) and warm jasmine rice. Pair with 'Lalapan'—a platter of raw vegetables like cabbage, cucumber, and long beans. Excellent as a dip for 'Tahu' and 'Tempe Goreng' (fried tofu and tempeh). Enjoy with 'Ikan Bakar' (charcoal-grilled fish) for a smoky, spicy contrast. Accompany with a tall glass of iced tea or 'Es Jeruk' to soothe the palate after the heat.