Sambal Tauco - Chili Sauce with Fermented Soy Bean

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 3/4 cup


  • 8 red anaheim chilies (Indonesian: cabe besar merah)
  • 6 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon lime juice
  • 3 tablespoon oil
  • 2 tablespoon fermented soy bean (Indonesian: tauco)


  1. Boil the chilies until soft, a fork should easily pierce through the chilies once they are soft. Drain and set aside.
  2. Grind together chilies, shallots, garlic, salt, sugar, and lime juice with a food processor (or mortar and pestle) into a coarse paste.
  3. Heat oil and sauté the chili paste until fragrant and bubbly, about 5 minutes.
  4. Add the fermented soy bean, and mix well. Cook for another 1 minute.
  5. Turn off heat, and serve immediately. Or transfer to a glass jar, let cool, and store in the fridge. Always return to room temperature before serving.

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