Indonesian Sambal Oelek Chilli Paste
Sambal is an Indonesian chilli sauce, pounded or blitzed and then fried in oil. It goes with almost everything. What separates it from any other chilli sauce is the frying — it removes the raw edge, adds depth, and lets the sauce keep for weeks in the fridge.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Calories
- 45
Indonesia has hundreds of sambals, and every island has its own. This one, sambal oelek, is the simplest and most widespread — and the base that every other variety is built on.
Method
-
1
Prepare
Remove the chilli stems and cut the shallots, garlic and tomatoes into large pieces. The seeds carry the heat — take them out for a milder sambal.
⏱ 8 min -
2
Blanch
Boil the chillies, shallots, garlic and tomatoes in water for three minutes and drain. Blanching softens the skins and makes them easier to blend.
⏱ 5 min -
3
Blitz coarsely
Pulse them in a blender in short bursts — you want a coarse texture, not a smooth purée. That coarseness is part of what a sambal is.
⏱ 3 min -
4
Fry it down
Heat the oil in a pan and fry the mixture over medium heat for ten to fifteen minutes, stirring, until the colour deepens and the oil separates and rises to the surface.
⏱ 15 min -
5
Season
Add the salt and sugar and stir for another two minutes, then take it off the heat and stir through the lime juice.
⏱ 3 min -
6
Store
Cool it completely and transfer to a clean glass jar. Cover the surface with a thin layer of oil, which keeps it for a month in the fridge.
⏱ 5 min
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Tips that actually matter
- Oil separating and floating on the surface is the sign the sambal is done — before that the flavour stays raw.
- Remove the chilli seeds for less heat without losing the flavour or the colour.
- Shrimp paste (terasi) adds a distinctive depth, but the smell is strong — a teaspoon is plenty.
- Use a clean spoon every time and it will keep the full month.
People also ask
How long does it keep?
A month in the fridge if the surface is covered with oil and the jar is sterilised. Three months frozen in ice cube trays.
Why does it have to be fried?
Frying removes the raw edge, deepens the flavour and extends the shelf life. Raw sambal tastes harsh and spoils within days.
How do I make it milder?
Remove the seeds and the white membranes, or replace half the chillies with red pepper — that keeps the colour without the heat.
What can replace palm sugar?
Ordinary brown sugar. Palm sugar is deeper and less sharply sweet, but the difference is small in a sambal.
Cook mode
Indonesian Sambal Oelek Chilli Paste
-
1
Prepare
Remove the chilli stems and cut the shallots, garlic and tomatoes into large pieces. The seeds carry the heat — take them out for a milder sambal.
-
2
Blanch
Boil the chillies, shallots, garlic and tomatoes in water for three minutes and drain. Blanching softens the skins and makes them easier to blend.
-
3
Blitz coarsely
Pulse them in a blender in short bursts — you want a coarse texture, not a smooth purée. That coarseness is part of what a sambal is.
-
4
Fry it down
Heat the oil in a pan and fry the mixture over medium heat for ten to fifteen minutes, stirring, until the colour deepens and the oil separates and rises to the surface.
-
5
Season
Add the salt and sugar and stir for another two minutes, then take it off the heat and stir through the lime juice.
-
6
Store
Cool it completely and transfer to a clean glass jar. Cover the surface with a thin layer of oil, which keeps it for a month in the fridge.
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