📝 About This Recipe
A staple of Indonesian tables, Sambal Kecap is a vibrant, raw condiment that perfectly balances the deep caramel notes of Kecap Manis (sweet soy sauce) with a sharp, spicy kick. This versatile sauce relies on the freshness of its ingredients to cut through the richness of grilled meats and fried delicacies. It is the essential companion for Sate Ayam or Ikan Bakar, offering a complex profile of sweetness, acidity, and heat that elevates any meal.
🥗 Ingredients
The Liquid Base
- 200 ml Kecap Manis (Indonesian Sweet Soy Sauce) (use a high-quality brand like ABC or Bango)
- 2 tablespoons Lime Juice (freshly squeezed from Jeruk Nipis or key limes)
- 1/4 teaspoon Salt (to balance the sweetness)
Aromatics and Heat
- 10-15 pieces Bird's Eye Chilies (Cabe Rawit) (adjust based on heat preference; sliced thinly)
- 5-6 pieces Shallots (peeled and thinly sliced)
- 2 cloves Garlic (minced very finely or crushed)
- 1 medium Tomato (deseeded and diced into small 0.5cm cubes)
Herbs and Texture
- 2 pieces Kaffir Lime Leaves (mid-rib removed and julienned into paper-thin strips)
- 1 tablespoon Fried Shallots (Bawang Goreng) (for garnish and extra crunch)
- 1 tablespoon Coriander Leaves (finely chopped (optional for freshness))
👨🍳 Instructions
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1
Begin by thoroughly washing all fresh produce including the chilies, tomato, and lime under cold running water. Pat them completely dry with a paper towel.
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2
Slice the shallots into very thin translucent rounds. If the shallots are particularly pungent, you can soak them in ice water for 5 minutes then drain well to mellow their bite.
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3
Prepare the chilies by slicing them into thin rings. For a milder sauce, you may remove the seeds from half of the chilies, but for authentic heat, keep them intact.
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4
Dice the tomato by first removing the watery seeds and pulp. Cut the remaining flesh into a very small, uniform dice to ensure every spoonful of sambal has a bit of everything.
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5
Finely mince the garlic until it almost forms a paste. This ensures the garlic flavor infuses into the soy sauce without leaving large, spicy chunks.
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6
Take the kaffir lime leaves, stack them, and roll them tightly like a cigar. Slice them into incredibly thin threads (chiffonade) to release their citrus oils.
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7
In a medium glass or ceramic mixing bowl, pour in the 200ml of Kecap Manis. Avoid using plastic bowls as the chili oils can stain them.
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8
Add the freshly squeezed lime juice and salt to the Kecap Manis. Stir well with a spoon until the salt is fully dissolved and the sauce has thinned slightly.
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9
Fold in the sliced shallots, minced garlic, sliced chilies, and diced tomatoes. Stir gently to coat all the aromatics in the sweet soy base.
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10
Add the julienned kaffir lime leaves and chopped coriander (if using). Stir once more to distribute the herbs evenly.
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11
Let the sambal sit at room temperature for at least 15-20 minutes before serving. This 'marinating' period allows the flavors of the shallots and chilies to bleed into the sauce.
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12
Just before serving, sprinkle the crispy fried shallots on top to maintain their crunch. Transfer to a small serving ramekin and enjoy.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the essential oils needed to cut through the thick soy sauce. If the sauce is too thick for your liking, add a teaspoon of warm water to reach your desired consistency. To make it even more aromatic, lightly bruise the sliced shallots and chilies with a pestle before adding them to the liquid. Store leftovers in an airtight glass jar in the fridge for up to 3 days, though the tomatoes will soften over time. For a smoky twist, you can lightly char the whole shallots and garlic in a dry pan before slicing them.
🍽️ Serving Suggestions
Serve as the primary dipping sauce for Ikan Bakar (Indonesian charcoal-grilled fish). Perfect as a side for Sate Ayam (Chicken Satay) to provide a spicy contrast to the peanut sauce. Drizzle generously over a warm plate of Nasi Goreng (Fried Rice) or Gado-Gado. Pairs excellently with fried tofu (Tahu Goreng) or tempeh as a quick, flavorful snack. Serve alongside a cold Bintang beer or a refreshing iced jasmine tea to balance the heat.