International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Making Chili Paste (Sambal)

Homemade Indonesian Sambal Oelek

Learn to make authentic Indonesian Sambal Oelek, a versatile chili paste that adds a spicy kick to any dish. This recipe uses fresh ingredients and simple techniques to create a flavorful condiment that's perfect for Southeast Asian cuisine and beyond. The beauty of sambal lies in its simplicity and the vibrant freshness of its ingredients. This recipe will guide you through creating a versatile chili paste that you can use in countless dishes.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Approximately 1 cup
Ingredients
  • 200 g Red chilies (long, medium heat)
  • 5-10 Bird's eye chilies (for extra heat, optional)
  • 6 Garlic cloves
  • 3 Shallots
  • 2 tbsp Rice vinegar
  • 1 tsp Granulated sugar
  • 1 tsp Sea salt
  • 2 tbsp Vegetable oil

Preparing the Chilies

Step 1: Wash the red chilies and bird's eye chilies (if using) thoroughly. Remove the stems from the chilies. You can deseed some of the red chilies if you prefer a milder sambal. For a spicier sambal, leave the seeds in.

Preparing Other Ingredients

Step 2: Peel the garlic cloves and shallots. Roughly chop the garlic and shallots into smaller pieces to make it easier for blending or pounding.

Blending/Pounding the Ingredients

Step 3: Traditionally, sambal is made using a mortar and pestle. However, a food processor or blender can also be used. Add the chilies, garlic, and shallots to the mortar or food processor. Grind or blend until you achieve a coarse paste. Avoid over-processing into a smooth puree; the sambal should have some texture.

Cooking the Sambal

Step 4: Heat the vegetable oil in a saucepan or wok over medium heat. Add the chili paste to the pan and cook, stirring constantly, for about 5-7 minutes. This will help to mellow the flavors and remove excess moisture. Be careful not to burn the paste.

Adding Vinegar and Seasoning

Step 5: Add the rice vinegar, sugar, and salt to the pan. Stir well to combine. Continue cooking for another 2-3 minutes, until the flavors have melded together.

Cooling and Storing

Step 6: Remove the sambal from the heat and let it cool completely. Transfer the sambal to a clean, airtight jar or container. Store in the refrigerator for up to 2 weeks. The sambal will deepen in flavor as it sits.

Serving Suggestions

Serve the sambal as a condiment with rice dishes, noodles, stir-fries, soups, or grilled meats. It can also be used as an ingredient in other sauces and marinades to add a spicy kick.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 100-150 kcal Fat: 5-10g Carbohydrates: 10-15g Protein: 2-3g Note: These values are approximate and can vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

Sambal is primarily used as a condiment, so the portion sizes are typically small. The nutritional impact on the overall diet is generally minimal. However, individuals with sodium restrictions should be mindful of the salt content. Adjust the amount of sugar and salt to suit your taste preferences. Consider using alternative sweeteners like honey or agave nectar for a healthier option.

← Green Curry with Vegetables and Coconut Milk Lemongrass Grilled Chicken Skewers with Peanut Sauce →

FAQ

  • How spicy is this sambal?

    The spiciness of the sambal depends on the type and amount of chilies used. This recipe uses a mix of red chilies and optional bird's eye chilies. Adjust the number of bird's eye chilies to control the heat level. Deseeding the red chilies can also reduce the spiciness.
  • Can I use a different type of vinegar?

    Yes, you can use other types of vinegar such as white vinegar or apple cider vinegar. However, rice vinegar has a milder and sweeter flavor that complements the other ingredients well.
  • How long does the sambal last?

    The sambal can be stored in the refrigerator for up to 2 weeks in a clean, airtight container. Make sure to use a clean spoon when taking out portions to prevent contamination.
  • Can I freeze the sambal?

    Yes, the sambal can be frozen for longer storage. Transfer the sambal to a freezer-safe container and freeze for up to 2-3 months. Thaw in the refrigerator before using.