Sambal Bawang - Shallot and Chili Relish

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 100 gram


  • 125 gram shallots (Indonesian: bawang merah)
  • 50 gram red Thai chilies (Indonesian: cabe rawit merah)
  • 6 tablespoon oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 pack (7 gram) chicken bouillon granules (Indonesian: bubuk kaldu ayam)


  1. Peeled, washed and drained the shallots. Set aside.
  2. Remove the stalks from chilies. Optionally, wear a pair of plastic gloves and remove the seeds from chilies to reduce the spiciness level. Washed and drained. Set aside.
  3. With a food processor, or pestle and mortar, grind shallots and chilies to a coarse paste.
  4. Heat oil in a frying pan and cook the chili paste until it turns a darker shade and fragrant. Then season with salt, sugar, and chicken bouillon granules and cook until the chili relish is slightly caramelized.
  5. Turn off heat, let cool and store in a glass jar. This can keep for up to 1 month in the fridge. Return to room temperature prior to serving (or reheat in a microwave).

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