Best 3 Sambal Sauce Recipes

**Sambal Sauce: A Spicy, Versatile Condiment from Indonesia**

Sambal sauce is a spicy condiment originating from Indonesia, made from a variety of chili peppers and other ingredients. It is an essential ingredient in many Indonesian dishes and is also popular in other Southeast Asian countries. Sambal can be made fresh or as a pre-made paste or sauce. It can range in spiciness from mild to extremely hot, depending on the type of chili pepper used. Common ingredients in sambal include chili peppers, garlic, shallots, shrimp paste, tamarind, and kaffir lime leaves. Sambal is typically made using a mortar and pestle, but it can also be made in a food processor or blender. There are many different variations of sambal, each with its unique flavor and texture. This article provides recipes for three popular types of sambal: Sambal Oelek, Sambal Kecap, and Sambal Terasi. These recipes are easy to follow and can be tailored to your own taste preferences. Whether you are looking for a spicy addition to your next meal or a versatile condiment to keep on hand, sambal is a great choice.

Let's cook with our recipes!

IKAN SAMBAL - FISH WITH SPICY TAMARIND SAUCE (BRUNEI)

Ikan Sambal - Fish With Spicy Tamarind Sauce (Brunei) image

This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen. The original version includes 1/2 tsp of shrimp paste in the sauce, which I left out here because I thought it tasted awful. Use it only if you are familiar with and like the taste of shrimp paste.

Provided by GiddyUpGo

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean white fish
1 teaspoon turmeric
1/4 teaspoon salt
3 tablespoons oil
1 thin slice onion, separated into rings
8 shallots
2 large garlic cloves
1 small fresh red chili pepper
1 tablespoon oil
2 tablespoons tamarind paste
1/2 cup warm water
1 1/2 teaspoons sugar
1/2 teaspoon salt

Steps:

Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets). Cover and refrigerate.
Place the shallots, garlic and chile in a food processor and pulse until you get a thick paste.
Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.

Nutrition Facts : Calories 184.2, Fat 13.8, SaturatedFat 1.8, Sodium 445.4, Carbohydrate 15.2, Fiber 1, Sugar 5.5, Protein 1.8

SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)

Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 30m

Yield Eight servings

Number Of Ingredients 15

Ingredients

8 large eggs
2 cups corn, peanut or vegetable oil
1 teaspoon shrimp paste (trassi), or use anchovy paste
1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
2 teaspoons finely minced garlic
1 teaspoon finely chopped or shredded galangal (laos)
6 to 8 dried lime leaves
3 candlenuts or macadamia nuts, thinly sliced
2 tablespoons finely chopped shallots
2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
1/2 pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
1/3 cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
1/3 cup thinly sliced shallots

Steps:

Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
Hold the eggs under cold running water and peel them. Pat dry.
Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 2 grams, TransFat 0 grams

SAMBAL SAUCE

Sambal Sauce image

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

Provided by Robin

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 16

Number Of Ingredients 13

Ingredients

1 cup chopped serrano chiles, with seeds
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon belacan shrimp paste
1 tomato, chopped
½ onion, chopped
1 bulb garlic, peeled and crushed
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 lemongrass, bruised
2 fresh curry leaves
1 (1/2 inch) piece galangal, thinly sliced
2 tablespoons tamarind juice

Steps:

Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.4 g, Cholesterol 0.6 mg, Fat 1.8 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 875 mg, Sugar 2.2 g

Tips for Making Sambal Sauce:

Choose the Right Chiles: Select chiles that are fresh, plump, and have a deep color. Different types of chiles will produce different levels of heat and flavor, so choose the ones that suit your desired taste.
Roast or Grill the Chiles: Roasting or grilling the chiles enhances their flavor and adds a smoky depth. You can do this over an open flame, in a hot oven, or under a broiler.
Remove the Seeds and Stems: Once the chiles are roasted or grilled, remove the seeds and stems. This step is optional, depending on your preferred level of heat. Leaving the seeds in will create a spicier sambal.
Use a Food Processor or Blender: To achieve a smooth and consistent sambal sauce, use a food processor or blender. Pulse the ingredients until they reach your desired consistency.
Adjust the Seasoning: Taste the sambal sauce and adjust the seasoning according to your preference. Add more salt, sugar, or lime juice to balance the flavors.
Let the Flavors Meld: Allow the sambal sauce to sit for at least 30 minutes before serving. This allows the flavors to meld and develop, creating a more complex and flavorful sauce.

Conclusion:

Sambal sauce is a versatile condiment that adds a spicy and flavorful kick to a variety of dishes. With its bold and vibrant taste, it can elevate simple meals into culinary delights. Whether you prefer a mild or fiery sambal, there's a recipe to suit every palate. Experiment with different types of chiles, ingredients, and techniques to create your own unique sambal sauce that will add a touch of heat and excitement to your culinary creations.