Sambal sauce is a spicy condiment from Indonesia and Malaysia, known for its chili heat. While you can find it sold in stores, many locals say “homemade is tastier!”, so quite a few people make it at home.
In Indonesia, sambal is often eaten with dishes like Nasi Goreng (fried rice), fried foods, and Mie Goreng (fried noodles).
I had it with Ayam Goreng (Indonesian fried chicken), and the sauce’s refreshing spiciness paired so well with the crispy chicken—it was absolutely delicious. My husband also said it was really good!
This recipe has a light tomato flavor, so it also goes nicely with Japanese-style karaage (fried chicken).
Ingredients
| Dried red chilies | 3(use 5 if you like it spicier) |
| Garlic | 1 clove |
| Onion | 1/4 |
| Tomato | 1 |
| Sugar | 2 tsp |
| Salt | A few shakes |
| Fish sauce (nam pla) | 2 tsp |
| Rice oil (or vegetable oil) | 1 tbsp |
How to Make
1⃣ Remove the seeds from the dried chilies. Finely chop the onion, garlic, and tomato. (Tip: Use a food chopper to do it all at once for convenience.)
2⃣ Heat oil in a frying pan and sauté everything for about 2 minutes.
3⃣ Transfer to a blender, add sugar, salt, and fish sauce. Blend until smooth. (Taste and adjust salt as needed.)
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And if you try making it, don’t forget to tag me—I’d love to see your creations!
