The Best Indonesian Sambal (Chili Paste) Recipe – Vegan

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Indonesian cuisine is renowned for its bold flavors, and at the heart of many dishes lies the sambal—a fiery chili paste that brings spice, depth, and complexity. Among the many variations, Sambal Goreng stands out for its balance of heat, tanginess, and sweetness, making it a versatile condiment that pairs perfectly with various dishes. Whether you’re an adventurous foodie or want to add spice to your meals, this Sambal Goreng recipe will guide you step-by-step.

Sambal Goreng is more than just a chili paste; it embodies Indonesia’s rich culinary heritage. Each spoonful delivers a punch of flavors, combining the heat of chilies, the sweetness of shallots, and the tanginess of tomatoes. This sambal isn’t just a condiment—it’s a way to transform even the most straightforward meal into an unforgettable experience. Whether you’re a seasoned cook or a beginner, this recipe will help you create a sambal with authenticity and boldness.

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Why Make Sambal Goreng at Home?

Making Sambal Goreng at home ensures you control the flavor profile, adjusting the spice level, sweetness, and saltiness to suit your taste. Store-bought sambal often contains preservatives, but a homemade version is fresh, vibrant, and additives-free. Plus, creating this chili paste is profoundly satisfying and connects you to the traditional methods of Indonesian cooking.

Three Simple Main Ingredients for the Indonesian Sambal (Chili Paste) Recipe

This sambal is made with three simple ingredients:

• CHILIES – In Indonesia, I prefer ‘cabe rawit merah.’ Unfortunately, that chili is not available in the place where I live right now (Singapore); hence, I will use the red spicy chili that is available in the grocery store;
• SHALLOTS – This is important, as these shallots greatly influence the flavor. You can put more if you like them, but usually, one-third of the chili is the right shallots-chilies ratio for me. I will cut the shallots before I fry them; hence, the inner part of the shallots are cooked, not only the outer layer;
• TOMATOES – You can use either cherry tomato or regular red tomato. I have tried both, and the result is just as lovely. Cherry tomatoes might be easier to measure since they are smaller, whereas you need to cut the big tomato to get the exact measurement. There is another trick: if you want to make your sambal less spicy, you could increase the ratio of the tomato;
• Besides those three main ingredients, you also need salt, sugar, vegetable/mushroom stock powder, and vegetable oil, which I believe are already part of your kitchen staples.

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WHAT IS THE TOOL YOU ARE GOING TO NEED TO MAKE THE SAMBAL?

Here we go. Let’s do it! To make this sambal, there are three tools that we need to use:

• NON-STICK PAN—I’m using a BALLARINI ceramic pan, which I love because the coating is great and rugged, and the non-stick property is just great. I’m not sure I got the correct link for the product, but this is something similar.
• IMMERSION BLENDER—The traditional way to make this sambal is to use a mortar and pestle, but I won’t do that since it would be too laborious. I usually use my Braun immersion blender (some people call it a hand blender), or if you don’t have that, you can use a regular blender. It is just a thing that can help you grind the ingredients.
• STOVE (of course!)

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STEP-BY-STEP GUIDE TO MAKING THE INDONESIAN SAMBAL (CHILI PASTE)

Step 1: Frying the Main Ingredients

Add the fresh red chilies, peeled shallots, and halved tomato to a pan with two tablespoons of cooking oil. Use medium heat to fry these ingredients. The goal is to soften them and coax out their natural flavors. Stir occasionally to ensure even cooking and prevent burning. The chilies should become slightly blistered, the shallots turn translucent, and the tomato soften significantly.

Step 2: Covering the Pan

Cover the pan with a lid to trap moisture. This step is crucial for thoroughly cooking the ingredients from the inside out without drying them. The steam generated will help break down the chilies and tomatoes, making them easier to blend later. Keep the heat medium and let the ingredients cook for 5-7 minutes. This ensures all flavors meld together and prevents any ingredient from becoming overly dry or crispy.

Step 3: Stirring and Checking

Remove the lid and stir the mixture to check for doneness. The chilies should appear soft and pliable, the shallots should have a golden hue, and the tomato should look mushy and well-integrated. Once everything has reached this stage, turn off the heat. Allow the mixture to cool slightly before proceeding to the next step.

Step 4: Blending the Ingredients

Carefully transfer the cooked ingredients, along with the oil from the pan, into a bowl. This oil is infused with chilies, shallots, and tomato flavors, so it’s an essential part of the sambal. Add the salt, mushroom stock, and sugar to the bowl. Use a blender or food processor to blend the mixture. The texture depends on your preference: blend longer for a smooth paste or pulse a few times for a coarser consistency. Be cautious of blending hot ingredients, as they can create pressure in the blender.

Step 5: Frying the Sambal Again

Return the blended mixture to the same pan. There’s no need to wash it—the residual flavors in the pan will enhance the sambal. Add a tablespoon of oil if needed, especially if you prefer your sambal to have a chili oil texture. Fry the sambal over medium heat, stirring continuously to prevent it from sticking. Watch for a color change—the sambal will darken slightly as the flavors concentrate and the paste thickens.

This step usually takes 10-15 minutes. The sambal is ready when it’s rich and aromatic, and the oil begins to separate from the paste.

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Usage Ideas

Sambal Goreng is incredibly versatile and can be used in various ways:

As a Condiment

Serve Sambal Goreng alongside fried chicken (ayam goreng), tofu (tahu goreng), or potato cakes (perkedel) to add a spicy kick. Its rich flavor elevates even the simplest dishes.

As a Cooking Base

Use Sambal Goreng as the foundation for other dishes. For example:

• Sambal Goreng Ikan: Mix the sambal with fried fish for a flavorful main course.
• Sambal Goreng Telur: Combine the sambal with hard-boiled eggs for a spicy, protein-packed dish.

As a Vegetarian Option

For a vegetarian twist, omit shrimp paste or use miso paste. Pair the sambal with tempeh, tofu, or stir-fried vegetables for a wholesome meal.

Tips for Perfect Sambal Goreng

1. Adjust the Heat: The spiciness of your sambal depends on the type and quantity of chilies used. For a milder sambal, remove the seeds from the chilies before blending.
2. Consistency: The longer you cook the sambal, the thicker and more concentrated the flavors will become. Keep stirring to avoid burning.
3. Experiment with Ingredients: Add ingredients like lemongrass or galangal for additional layers of flavor.
4. Storage: Always use a clean spoon to scoop out the sambal to prevent contamination and extend its shelf life.

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The Cultural Significance of Sambal

Sambal is more than just a condiment in Indonesia; it’s a cultural staple representing the country’s love for bold and vibrant flavors. Each region in Indonesia has its version of sambal, showcasing local ingredients and culinary traditions. Sambal Goreng, in particular, is often served during festive occasions and family gatherings, symbolizing warmth and togetherness.

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Pairing Sambal Goreng with Dishes

Nasi Goreng (Fried Rice)

Add a spoonful of sambal goreng to your fried rice for an extra layer of flavor. The sambal’s heat complements the rice’s savory notes.

Sate (Grilled Skewers)

Serve Sambal Goreng as a dipping sauce for chicken or beef satay. The spicy, tangy flavors enhance the smoky, grilled meat.

Gado-Gado (Vegetable Salad)

Mix Sambal Goreng into the peanut sauce for this Indonesian salad to add a spicy dimension.

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Storing Sambal Goreng

Proper storage ensures your Sambal Goreng retains its vibrant flavor and aroma for weeks. Once the sambal has cooled completely, transfer it to a sterilized jar. Store the jar in the refrigerator, where it will stay fresh for up to two weeks. For more extended storage, divide the sambal into small portions and freeze them in an ice cube tray. Once frozen, transfer the sambal cubes to a freezer-safe bag or container. Thaw only the amount you need, and avoid repeatedly freezing and thawing to maintain the best quality.

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Nutritional Information

Sambal Goreng is low in calories and packed with flavor. The chilies boost vitamin C, while the garlic and shallots offer antioxidant properties. However, due to the oil and sugar content, it’s best enjoyed in moderation.

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Troubleshooting

• Too Spicy: Add more tomato or sugar to mellow the heat.
• Too Thick: Add a small amount of water or oil to loosen the consistency.
• Burnt Paste: Always cook over medium heat and stir frequently to prevent burning.

Final Thoughts

Making sambal goreng at home is a rewarding experience that connects you to Indonesian culinary traditions. With its bold flavors and versatility, this chili paste is sure to become a staple in your kitchen. Whether you use it as a condiment, a cooking base, or a dipping sauce, sambal goreng adds a touch of Indonesia to every meal.

Other recipes you might love :

• Nasi Pecel
• Mushroom Satay
• Pepes Tahu

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