There are so many varieties of sambal (chili sauce) in Indonesia. Every region has at least one specialty and everyone’s Mom seems to have a killer sambal recipe. If someone is to pick up the herculean task of gathering and documenting the various sambal recipes across Indonesia, I am sure it will be a really thick book. 😛
From the many chili sauce that grace my daily meal, sambal terasi has got to be among my favorites, and today I will feature a different kind of sambal terasi from my previous entry. This version comes from the recipe of Diah Didi of Diah Didi’s Kitchen, one of my favorite Indonesian food blogger. In her version, the sambal is further cooked after being turned into a paste. I believe this condenses the taste even further, and it keeps for longer as well at the same time. A great idea all around. ♥
- 2 tablespoon oil
- 8 red chilies (Indonesian: cabe merah keriting)
- 5 red Thai chilies (Indonesian: cabe rawit), seeded if you aim for a milder result
- 1 tomato, quartered
- 8 shallots (Indonesian: bawang merah)
- 1 cloves garlic (Indonesian: bawang putih)
- 1 teaspoon toasted shrimp paste (Indonesian: terasi)
- ½ teaspoon salt
- 2 teaspoon palm sugar
- Heat oil in a frying pan on high heat. Sauté chilies, tomato, shallots, garlic, and shrimp paste until fragrant and the chilies and tomato looks wilted. About 5 minutes.
- Transfer the cooked ingredients into a food processor and grind into a paste.
- Return the chili paste to the frying pan. Season with salt and palm sugar, adjust the taste as needed. Cook until the paste turns a darker shade and cooked through.
- Turn off heat and transfer to a serving bowl. If not consumed directly, this can be transferred to a jar and stored in the fridge.