Indonesian Spice Paste Sambal
Unleash the vibrant and fiery flavors of Southeast Asia with this authentic Indonesian Spice Paste Sambal recipe. Crafted from a medley of fresh red chilies, fragrant shallots, garlic, ginger, and galangal, this versatile condiment captures the essence of Indonesian cuisine. Infused with the earthy richness of toasted shrimp paste (belacan), the tang of tamarind, and a hint of sweetness from palm sugar, this sambal delivers a perfectly balanced kick to your favorite dishes. Sautéed to perfection for a rich, aromatic paste, it's ideal as a spicy dip, a flavorful marinade, or a bold base for stir-fries and soups. Quick to prepare and easy to store, this sambal is your go-to condiment for adding depth and heat to any meal. Perfect for spice lovers and Southeast Asian food enthusiasts alike!
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Recipe Information
Ingredients
- 10 pieces red chilies (fresh)
- 5 pieces shallots
- 4 pieces garlic cloves
- 1 inch piece ginger
- 1 inch piece galangal
- 1 piece lemongrass stalk
- 1 piece tomato (small)
- 1 tablespoon tamarind paste
- 2 teaspoons palm sugar (or brown sugar)
- 1 teaspoon shrimp paste (belacan)
- 0.5 teaspoon salt
- 3 tablespoons vegetable oil
Instructions
1. Prepare the fresh ingredients: Chop the red chilies, shallots, garlic, ginger, and galangal roughly. Remove the tough outer layers of the lemongrass and slice the tender inner part finely. Dice the tomato into small cubes.
2. Heat a dry skillet over medium heat and toast the shrimp paste (belacan) for 1-2 minutes until aromatic. Set it aside.
3. In a blender or mortar and pestle, combine the chopped red chilies, shallots, garlic, ginger, galangal, lemongrass, tomato, tamarind paste, palm sugar, and the toasted shrimp paste. Blend or pound until a smooth paste is formed. Add a splash of water, if needed, to help the blending process.
4. Heat the vegetable oil in a pan over medium heat. Add the spice paste and sauté it gently, stirring frequently, for 8-10 minutes, or until the paste thickens and the oil begins to separate from the mixture.
5. Season the Sambal with salt as needed. Taste and adjust sweetness or tanginess by adding more sugar or tamarind paste if desired.
6. Let the Sambal cool completely before storing. Transfer to an airtight jar and refrigerate. It keeps well for up to one week and can be used as a condiment, dip, or flavoring base for various dishes.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
