Sambal Terasi

Sambal Terasi

A fiery Indonesian chili paste built on fermented shrimp paste (terasi) and a mix of fresh and dried chilies, sambal terasi is the condiment that anchors countless Indonesian meals. Traditionally pounded in a stone mortar, it is finished with a brief cook in oil to bloom the flavors.

Prep

15 min

Cook

5 min

Total

20 min

Serves

6 (makes about 200 g / 7 oz)

Difficulty

Easy

Recipe ingredients

• •8 whole large red Fresno or cayenne chilies, stemmed, seeded for less heat if desired
• •4 whole small red Thai chilies (cabai rawit), stemmed; leave whole for extra heat
• •2 whole large shallots, peeled and roughly chopped
• •3 cloves garlic, peeled
• •2 teaspoons (2 tsp) terasi (fermented shrimp paste), Indonesian block-style terasi preferred; Thaikapi is the closest substitute
• •1 medium ripe tomato, seeded and chopped; balances heat with mild sweetness
• •1 teaspoon (1 tsp) fine sea salt
• •1 tablespoon (1 tbsp) palm sugar (gula merah), grated; substitute with brown sugar if unavailable
• •1 tablespoon (1 tbsp) neutral oil
• •1 teaspoon (1 tsp) lime juice, from about 1/2 lime, optional brightener

Steps

1. 1 Toast the terasi: wrap the shrimp paste in a small piece of foil or place it on a piece of banana leaf. Set it directly over a low gas flame or in a dry skillet over medium heat for about 1 to 2 minutes per side, until it is dry, fragrant, and slightly darkened. This step is essential; raw terasi has a harsh, fishy taste. Cool briefly, then crumble.
2. 2 Grill the chilies, shallots, and garlic: char them in a dry skillet or directly over a gas flame for 2 to 3 minutes, turning, until blistered and softened. The smoky char is traditional and gives the sambal its depth. If you prefer less smoke, simply sauté them in a little oil until softened.
3. 3 Coarsely pound or blend: using a stone mortar (cobek) and pestle, pound the garlic and salt first, then add shallots, chilies, tomato, and toasted terasi. Pound to a coarse paste with some texture, not a smooth purée. A small food processor works: pulse 6 to 8 times, scraping down the sides, leaving the mixture coarse.
4. 4 Cook the sambal: heat 1 tablespoon neutral oil in a small skillet over medium heat. Add the chili paste and stir-fry for 3 to 4 minutes, until the paste darkens slightly, releases its oil, and smells richly aromatic. Add the grated palm sugar and stir until dissolved.
5. 5 Finish: taste and adjust salt. Off the heat, stir in the lime juice if using.
6. 6 Serve warm or at room temperature alongside steamed rice, fried fish, grilled chicken (ayam bakar), or vegetables. Store refrigerated in a clean jar for up to 1 week; flavor deepens after a day.