Caramelized garlic and shallots are the shining stars in this Indonesian sambal. This sambal recipe packs a kick but isn’t overwhelmingly too spicy and has a rich umami flavor. Perfect when simply served on top of a hot bowl of rice with a runny fried egg or use as a spicy base for a stir-fried chicken or tofu. I’ve linked exactly how I use this sambal recipe to make my easy chicken with sambal sauce!
I love making this sambal recipe in bulk and keeping this hot sauce in the fridge for weeks to serve with go-to weeknight meals or to jazz up a recipe. This flavorful and authentic Indonesian sambal recipe is so easy to make at home and perfect to share with family and friends!
This Indonesian sambal recipe is super easy to make and only requires a few ingredients. I used regular red chilis that you can find at most grocery stores. Please refer to the ingredients photo for reference. However, if you prefer to have a spicier sambal, you can add in a few Thai or bird’s eye chilis to the recipe. It might take some experimenting to find the right spiciness level to your preference. I would start by adding one or two Thai chilies at a time every time you make this recipe until you find the perfect spiciness to your liking.
A little tip when buying and storing Thai chilies. Fresh Thai chilis can be hard to find. They don’t always sell them and when they do, it’s usually green Thai chilies and not the red ones. I occasionally find red Thai chilis at my local Asian market and will buy them in bulk packaging. When I do come across these red beauties, I’ll store what I need for the week in the fridge and keep the rest in a ziplock bag in the freezer. Thai chilies store great in the freezer and can easily defrost within a few minutes at room temperature. It’s always handy to have Thai chilies in the freezer for recipes that only require a couple chilies at a time!
What you needs to make Indonesian sambal
- Garlic
- Shallots
- Red chilis
- Vegetable or canola oil
- Salt
- Sugar
- Optional: squeeze of lime
How to make sambal at home
- Wash red chilis and peel shallots. Cut off the tops of the red chilis then cut chilies into 2 inch pieces. Cut large shallots in half to match size of chillies.
- Put all the shallots and red chilis in a food processor. Chop until everything is the same size and finely chopped. Set aside for later.
- Add 1 cup of oil to a large pan. Add whole, peeled garlic cloves into the oil.
- Heat up oil using low to medium heat. Once oil begins to bubble, add in the chopped shallots and red chili mixture. Add in 1 teaspoon sugar and 1 teaspoon salt. Mix everything together with a spatula. Optional: add a small squeeze of lime for extra freshness.
- Lower flame to low heat. Simmer uncovered for about 25-30 minutes or until chilis and garlic cloves have cooked and softened. Stir occasionally while simmering.
- Turn off heat and serve immediately on top of warm rice and a crispy fried egg.
- To store, let sambal cool to room temperature. Once cooled, transfer to glass jar with lid. Store in refrigerator for up to 2 weeks.
I love serving this sambal with just about anything! It’s great when stir-fried with leftover rice and a scrambled egg as a quick fried rice. You can also use the sambal as a stir-fry base and mix with tofu, chicken, or shrimp!
This sambal would also be a great homemade holiday gift for family and friends. You can double or triple the recipe and package the sambal in small mason jars to share with family and friends. Keep in mind that everyone has different spiciness tolerance so you might want to stay away from the Thai chilies!
If you prefer to buy a store bought sambal, I’ve listed some of my favorites!
Sambal is an Indonesian favorite and must have with just about any meal. One of my favorite ways to use this sambal recipe is to make my easy chicken with sambal sauce! If you’re looking for another easy, authentic dish, try making this delicious Indonesian kuey teow goreng. Otherwise, another easy but flavorful favorite is this Indonesian mie goreng that you can make with regular store bought ramen!
Indonesian Sambal
Ingredients
- 7 cloves garlic
- 4-5 bulbs shallots
- 5 large red chilies
- 1 cup vegetable or canola oil
- 1 tsp salt
- 1 tsp sugar
- Optional: small squeeze of lime
Instructions
- Wash red chilis and peel shallots. Cut off the tops of the red chilis then cut chilies into 2 inch pieces. Cut large shallots in half to match size of chillies.
- Put all the shallots and red chilis in a food processor. Chop until everything is the same size and finely chopped. Set aside for later.
- Add 1 cup of oil to a large pan. Add whole, peeled garlic cloves into the oil.
- Heat up oil using low to medium heat. Once oil begins to bubble, add in the chopped shallots and red chili mixture. Add in 1 teaspoon sugar and 1 teaspoon salt. Mix everything together with a spatula. Optional: add a small squeeze of lime for extra freshness.
- Lower flame to low heat. Simmer uncovered for about 25-30 minutes or until chilis and garlic cloves have cooked and softened. Stir occasionally while simmering.
- Turn off heat and serve immediately on top of warm rice and a crispy fried egg.
- To store, let sambal cool to room temperature. Once cooled, transfer to glass jar with lid. Store in refrigerator for up to 2 weeks.
Jean says
Wow~ I didn’t know Indonesian sambal was so easy to make! Keeping this recipe to make in bulk to share with family and friends! Thank you!
Samantha says
I heard Indonesia sambal took all day to make. This recipe is so straight forward and easy. And the best part — the sambal was delicious! A must try!
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