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May 19, 2017
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May 26, 2017

Sambal Chili

Bear Naked Food Sambal Chili

Sambal Chili

Sambal Chili is the quintessential condiment in Southeast Asian cuisine, especially in Indonesia, Malaysia and Singapore. Almost every household will have their own hot chili sauce recipe. The base ingredients of the sauce are usually red chili, shallot, garlic. Many would argue a good sambal chili would not be complete without belacan (fermented shrimp paste), which provided that umami flavor.

Bear Naked Food Sambal Chili

 

If you are not fond of belacan’s pungent smell, you could omit it from the recipe and still able to achieve a tantalizing blend. This full-bodied sauce goes very well with any rice dishes, meat and noodles. I’m preparing this batch and serve it along with my Ayam Penyet (Indonesian Smashed Fried Chicken). Life is good.

 

 

Ingredients:
3 tbsp ikan bilis (dried anchovies)
5 tbsp shrimp paste (belacan)
5 red chilies (double amount if you want more heat) – cut
5 chili padi (double amount if you want more heat) – cut
2 tomatoes – cut into large pieces
10 shallots – peeled
6 cloves garlic – peeled
1 tbsp sugar (or more – adjust to taste)
Juice from ½ lime (or more – adjust to taste)
¼ cup vegetable oil

 

The line up.

Add 1 tbsp oil into a shallow pan and sauté the dried anchovies and shrimp paste over medium low heat until dry and fragrant. It should take about 10 mins.

 

Remove and set aside.

Using the same pan, sauté the shallot, garlic, chilies, tomatoes until softened.

 

Using a mortar and pestle, add in 1 tbsp anchovy belacan, half of the chilli mixture and pound into a paste.

 

 

If you are using a food processor, the texture of the chili will be smoother.

Transfer into a bowl and repeat with the same steps with the rest of the chili mixture.

Store leftover belacan in an air-tight container. It keeps well in the fridge for up to 2 weeks.

Add remaining oil to the pan and pour in sambal chili mixture.

 

Season with sugar and cook over medium low heat for 10 mins, until fragrant.

Add in lime juice and mix well, give it a taste and adjust with more sugar or lime juice if needed.

 

Transfer into a heat proof bowl or jar. The sambal chili keeps well in the fridge for up to a month.

Bear Naked Food Sambal Chili

 

Bear Naked Food Sambal Chili

 

4.0 from 1 reviews
Sambal Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: sauce
Ingredients
  • 3 tbsp ikan bilis (dried anchovies)
  • 5 tbsp shrimp paste (belacan)
  • 5 red chilies (double amount if you want more heat) - cut
  • 5 chili padi (double amount if you want more heat) - cut
  • 2 tomatoes – cut into large pieces
  • 10 shallots - peeled
  • 6 cloves garlic - peeled
  • 1 tbsp sugar (or more – adjust to taste)
  • Juice from ½ lime (or more – adjust to taste)
  • ¼ cup vegetable oil
Instructions
  1. Add 1 tbsp oil into a shallow pan and sauté the dried anchovies and shrimp paste over medium low heat until dry and fragrant. It should take about 10 mins.
  2. Remove and set aside.
  3. Using the same pan, sauté the shallot, garlic, chilies, tomatoes until softened.
  4. Using a mortar and pestle, add in 1 tbsp anchovy belacan, half of the chilli mixture and pound into a paste. If you are using a food processor, the texture of the chili will be smoother.
  5. Transfer into a bowl and repeat with the same steps with the rest of the chili mixture. Store left over belacan in an air-tight container. It keeps well in the fridge for up to 2 weeks.
  6. Add remaining oil to the pan and pour in sambal chili mixture.
  7. Season with sugar and cook over medium low heat for 10 mins, until fragrant.
  8. Add in lime juice and mix well, give it a taste and adjust with more sugar or lime juice if needed.
  9. Transfer into a heat proof bowl or jar. The sambal chili keeps well in the fridge for up to a month.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

4 Comments

  1. Wendy says:

    Do you add the anchovies into the sambal?

  2. Ferdinand says:

    Rachelle san, I have some variant tips 4 the recipe.

    For Fried Fish, i usually omit the Tomatoes, Lime Juice and Anchovies and replace them with Shredded Young Mangoes and Basils. Shredded Young Mangoes (We call it Pencit in indonesia) give acidity and amplify the Belacan taste while Basil give a ‘zing’ and a very nice smell on the Sambal.

    For Fried Tofu, same omitiation on the fish one + shallots, but i fry the garlic first along with the Chilli padi and a Candlenut before mash it on mortar. I didn’t fry the red chillies for fresher taste. For acidity, i use tamarind juice to do so.

    You can also steam the ingredients first for healthier sambal. Thanks!

    • Rachelle says:

      Hi Ferdinand, thank you for the valuable tips! I’ll give them a try the next time. 🙂