Sambal Lampung - Lampung Chili Sauce

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 2 cups


  • 100 gram dried red chilies
  • 100 gram garlic
  • 200 gram tomatoes, peeled
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 1 teaspoon rice flour
  • 1/2 cup water
  • 80 gram sugar
  • 5 tablespoon soy sauce
  • 3 tablespoon fish sauce


  1. Remove the seeds from dried chilies, soak in hot water for 15 minutes to rehydrate. Drained.
  2. With a blender, puree soaked chilies, garlic, tomatoes, and 1/2 cup of water into a smooth paste. Transfer the chili paste into a saucepot.
  3. Mix together corn starch, flour starch, and 1/2 cup of water. Add this to the saucepot, along with sugar, soy sauce, and fish sauce. Mix well.
  4. Bring the sauce to a boil. Reduce heat to a simmer and cook for about 25-30 minutes, stirring frequently.
  5. Transfer to clean and sterilized glass jar(s) or glass bottle(s). Store in the fridge. The sauce actually tastes better if you let them sit in the fridge for one day. It should keep for up to 3 months in the fridge.

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