📝 About This Recipe
This iconic Indonesian condiment is a masterclass in balance, blending the fiery heat of bird's eye chilies with the deep, savory funk of fermented shrimp paste (terasi). Slow-cooked until the oil separates and the aromatics caramelize, this version incorporates a touch of coconut sugar and kaffir lime for a bright, fragrant finish. It is the essential soul of the Southeast Asian table, transforming simple steamed rice into a gourmet experience.
🥗 Ingredients
The Aromatics
- 15-20 pieces Red Bird's Eye Chilies (stems removed; reduce for less heat)
- 10 pieces Red Curly Chilies (for color and milder base heat)
- 8-10 pieces Shallots (peeled and halved)
- 5 cloves Garlic (peeled)
- 2 medium Roma Tomatoes (roughly chopped)
The Flavor Foundation
- 2 tablespoons Terasi (Shrimp Paste) (toasted until fragrant)
- 1.5 tablespoons Coconut Sugar (or palm sugar, shaved)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 cup Vegetable Oil (neutral oil like canola or sunflower)
Fragrant Finishers
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Limau (Key Lime) (juiced)
👨🍳 Instructions
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1
Begin by toasting your terasi (shrimp paste) in a dry pan over medium heat for 2-3 minutes until it becomes crumbly and pungent. This unlocks the deep umami flavor.
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2
Heat 2 tablespoons of the vegetable oil in a large wok or skillet over medium-high heat.
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3
Add the whole shallots, garlic cloves, and both types of chilies to the hot oil. Sauté for 4-5 minutes until the skins are slightly blistered and softened.
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4
Add the chopped tomatoes to the pan and continue cooking for another 3 minutes until the tomatoes collapse and release their juices.
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5
Using a slotted spoon, remove all the fried aromatics (chilies, shallots, garlic, tomatoes) and transfer them to a mortar and pestle or a food processor.
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6
Grind or pulse the ingredients into a coarse paste. You want some texture remaining—avoid turning it into a completely smooth purée.
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7
Wipe out your wok and add the remaining vegetable oil. Heat over medium-low heat.
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8
Add the ground chili paste back into the oil along with the toasted terasi, coconut sugar, and salt.
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9
Toss in the torn kaffir lime leaves to infuse the oil with a citrusy aroma.
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10
Slow-fry the sambal (the 'Goreng' part of the process) for 12-15 minutes, stirring frequently. This is the 'Tanek' phase where the water evaporates and the oil turns a deep, dark red.
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11
Watch for the oil to separate from the paste (pecah minyak). This indicates the sambal is properly cooked and will be shelf-stable.
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12
Remove from heat and stir in the fresh limau (lime) juice to provide a bright acidic counterpoint to the richness.
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13
Allow the sambal to cool completely at room temperature before transferring to a sterilized glass jar.
💡 Chef's Tips
Toasting the terasi is non-negotiable; it removes the raw 'fishy' scent and replaces it with a nutty complexity. If you prefer a milder sambal, remove the seeds from the larger curly chilies but keep the bird's eye chilies whole. Always use a neutral oil with a high smoke point; olive oil's flavor is too dominant for this traditional recipe. Be patient during the slow-frying stage—low heat prevents the sugar from burning and ensures the flavors meld perfectly. This sambal keeps in the fridge for up to 2 weeks, or can be frozen in ice cube trays for easy portioning.
🍽️ Serving Suggestions
Serve as a side to 'Ayam Goreng' (Indonesian Fried Chicken) and warm jasmine rice. Use it as a base for Nasi Goreng (Fried Rice) by tossing 2 tablespoons into the wok with your rice and veggies. Pair with 'Lalapan'—a platter of raw cabbage, cucumber, and fried tofu for a healthy, crunchy snack. Swirl a spoonful into a bowl of coconut milk-based vegetable curry for an instant flavor boost. It makes an incredible dip for grilled prawns or charred squid.