Sambal Ulek

Sambal Ulek (Indonesian Chili Paste)

A coarse, fiery Indonesian chili paste used as a table condiment across the archipelago. The 'ulek' refers to the traditional stone mortar-and-pestle (ulekan) used to grind it.

Prep

10 min

Cook

5 min

Total

15 min

Serves

Makes about 200 g (7 oz); keeps 2 weeks refrigerated

Difficulty

Easy

Recipe ingredients

• •150 g (5¼ oz (about 20)) red cayenne or Indonesian rawit (bird's eye) chilies, mix varieties for depth; rawit = very hot, cayenne = medium-hot
• •50 g (1¾ oz (about 8 cloves)) garlic, Indonesian shallot-style garlic; sub with 4 small Asian shallots if preferred
• •1 tsp fine sea salt, or kosher salt, slightly heaping
• •1 tsp lime juice, optional but traditional; stabilizes color and adds brightness
• •1 tbsp neutral oil (coconut or vegetable), only if finishing in a pan; many versions are raw

Steps

1. 1 Wear kitchen gloves. Rinse the chilies, pat dry, and trim off the stems. For a milder paste, slit the chilies lengthwise and scrape out some of the seeds with the tip of a knife.
2. 2 Place the chilies, garlic, and salt into a stone mortar (ulekan) and grind with a pounding, twisting motion until you get a coarse, uneven paste — not a smooth purée. Traditional ulek texture has visible flecks of chili skin and seed. If using a food processor, pulse in short bursts; the result will be slightly finer but acceptable.
3. 3 Taste the raw paste. Add the lime juice and pulse or grind once more to combine.
4. 4 Optional finishing step (common in Sumatra and Java): heat 1 tablespoon of oil in a small skillet over medium heat until shimmering, add the raw paste, and stir-fry 3–4 minutes until the color deepens to a darker red and the raw garlic aroma mellows. Do not let it brown — sambal ulek should stay vivid red.
5. 5 Spoon into a clean glass jar, let cool, seal, and refrigerate. Use within 2 weeks; the paste will lose potency after that.
6. 6 Serve by the spoonful alongside rice, grilled fish (ikan bakar), fried chicken (ayam goreng), or as a base for sambal goreng. A typical Indonesian serving is 1–2 teaspoons per person.