📝 About This Recipe
A cornerstone of Javanese home cooking, Sambal Kemiri is a luxurious condiment known for its distinctive nutty richness and velvety texture. Unlike its sharper cousins, this sambal uses toasted candlenuts to create a creamy, savory base that beautifully mellows the heat of bird's eye chilies. It is an aromatic masterpiece that balances spicy, salty, and slightly sweet notes, making it the perfect companion for fried delicacies and hearty soups.
🥗 Ingredients
The Nutty Base
- 10-12 pieces Candlenuts (Kemiri) (whole, raw)
- 6-8 pieces Shallots (peeled and halved)
- 4 cloves Garlic (peeled)
The Aromatics and Heat
- 10-15 pieces Red Bird's Eye Chilies (Cabe Rawit) (stems removed; adjust for spice level)
- 5 pieces Large Red Chilies (Cabe Merah) (seeded and chopped for milder color)
- 1 medium Tomato (chopped into wedges)
- 1 teaspoon Shrimp Paste (Terasi) (toasted or roasted)
Seasoning and Frying
- 1/2 cup Vegetable Oil (plus more if needed for preservation)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved or finely chopped)
- 1 teaspoon Salt (to taste)
- 2 pieces Kaffir Lime Leaves (torn to release oils)
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by toasting the raw candlenuts in a dry skillet over medium-low heat. Shake the pan frequently until the nuts are golden brown and fragrant, about 5-7 minutes. Do not skip this; raw candlenuts are mildly toxic and bitter.
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2
In the same skillet, add 2 tablespoons of oil and lightly fry the shallots, garlic, bird's eye chilies, and large red chilies until softened and slightly blistered.
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3
Add the chopped tomato wedges to the skillet and cook for another 3 minutes until they release their juices and become mushy.
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4
Transfer the toasted candlenuts, fried aromatics, and the shrimp paste (terasi) into a traditional stone mortar and pestle (cobek).
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5
Grind the ingredients manually into a semi-fine paste. If using a food processor, pulse briefly to maintain a slightly textured consistency rather than a complete puree.
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6
Heat the remaining vegetable oil in a clean wok or skillet over medium heat.
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7
Carefully add the ground chili paste into the hot oil. It should sizzle immediately.
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8
Add the torn kaffir lime leaves to the pan to infuse the oil with a citrusy aroma.
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9
Stir in the palm sugar and salt. Continue to cook the sambal, stirring constantly to prevent the nuts from burning.
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10
Sauté the mixture for about 8-10 minutes until the oil separates from the paste (pecah minyak) and the color deepens to a rich, dark red.
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11
Remove the pan from the heat and stir in the fresh lime juice to brighten the flavors and balance the richness of the nuts.
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12
Discard the kaffir lime leaves before serving. Allow the sambal to cool completely before transferring to a glass jar.
💡 Chef's Tips
Always toast candlenuts thoroughly; they must be cooked to be safe and to develop their signature buttery flavor. If you cannot find candlenuts, macadamia nuts are the best substitute due to their high fat content. For a longer shelf life, ensure the sambal is covered by a thin layer of oil in the jar; this acts as a natural preservative. Avoid using a blender with water; if the paste is too thick to grind, add a little oil instead to keep the flavors concentrated. Control the heat by removing the seeds from the large red chilies while keeping the seeds in the bird's eye chilies.
🍽️ Serving Suggestions
Serve alongside Ayam Goreng (Indonesian Fried Chicken) for the ultimate crunchy and spicy pairing. Stir a spoonful into a bowl of Soto Ayam (Chicken Yellow Soup) to add body and a nutty kick. Pair with Ikan Bakar (Grilled Fish) and warm jasmine rice for a coastal Indonesian feast. Use it as a dipping sauce for Tahu Tempe Goreng (Fried Tofu and Tempeh) during snack time. Accompany with fresh cucumber slices and cabbage (lalapan) to cleanse the palate between spicy bites.