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

Traditional Indonesian Sambal Terasi (Shrimp Paste)

Discover the bold and savory flavor of Sambal Terasi, a traditional Indonesian chili paste made with fermented shrimp paste (terasi), chilies, and other aromatics. This recipe provides a step-by-step guide to creating an authentic condiment that's a staple in Indonesian cuisine. Sambal Terasi offers a unique taste experience due to the inclusion of fermented shrimp paste. Its pungent aroma and rich umami flavor elevates any dish. This recipe will lead you through the creation of a flavorful and aromatic chili paste.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Approximately 1/2 cup
Ingredients
  • 100 g Red chilies (long, medium heat)
  • 5-10 Bird's eye chilies (for extra heat, optional)
  • 4 Garlic cloves
  • 4 Shallots
  • 1 tbsp Terasi (fermented shrimp paste)
  • 1 tbsp Lime juice
  • 1/2 tsp Granulated sugar
  • 1/2 tsp Sea salt
  • 1 tbsp Vegetable oil

Preparing the Ingredients

Step 1: Wash the red chilies and bird's eye chilies (if using) thoroughly. Remove the stems from the chilies. Peel the garlic cloves and shallots.

Toasting the Terasi

Step 2: Toast the terasi (fermented shrimp paste) over low heat in a dry pan or on a grill for a few minutes until it becomes fragrant and slightly dry. This step is crucial to enhance the flavor of the terasi. Avoid burning the terasi.

Blending/Pounding the Ingredients

Step 3: Traditionally, sambal terasi is made using a mortar and pestle. Add the chilies, garlic, shallots, and toasted terasi to the mortar. Grind until you achieve a coarse paste. A food processor can be used as well, but be careful not to over-process.

Cooking the Sambal

Step 4: Heat the vegetable oil in a small saucepan or wok over medium heat. Add the chili paste to the pan and cook, stirring constantly, for about 3-5 minutes, until fragrant and slightly darker in color.

Adding Lime Juice and Seasoning

Step 5: Remove the pan from the heat. Add the lime juice, sugar, and salt to the pan. Stir well to combine all ingredients. Taste and adjust the seasoning as needed.

Cooling and Storing

Step 6: Let the sambal terasi cool completely before transferring it to a clean, airtight jar or container. Store in the refrigerator for up to 1 week.

Serving Suggestions

Sambal terasi is typically served as a condiment with rice, fried fish or chicken, grilled meats, and fresh vegetables (lalapan). It can also be used as a base for other Indonesian dishes.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 120-180 kcal Fat: 6-12g Carbohydrates: 12-18g Protein: 4-6g Sodium: Relatively high due to the terasi content. Note: These values are approximate and can vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

Due to the high sodium content from the terasi, individuals with hypertension or sodium restrictions should consume sambal terasi in moderation. Consider using a lower sodium terasi or reducing the amount used in the recipe. Lime juice adds vitamin C and helps balance the flavors. Balance with a diet rich in vegetables to counter any salt concerns.

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FAQ

  • What is terasi?

    Terasi is a fermented shrimp paste that is a common ingredient in Southeast Asian cuisine, particularly in Indonesia and Malaysia. It has a strong, pungent aroma and a rich, savory flavor. It adds a unique umami taste to dishes.
  • Can I substitute terasi with something else?

    While it's difficult to replicate the exact flavor of terasi, you can try using fish sauce as a substitute, but it will alter the taste of the sambal. Terasi is a key ingredient to make it authentic.
  • How long does the sambal terasi last?

    Sambal terasi can be stored in the refrigerator for up to 1 week in a clean, airtight container. The flavor may become stronger over time.
  • Can I adjust the level of spiciness?

    Yes, you can adjust the amount of bird's eye chilies to control the heat level. Removing the seeds from the red chilies can also reduce the spiciness. Taste and adjust to your preference.