Sambal is a multi-function chili condiment that works as a dip, spread, marinade, and even stir-fry paste in Indonesian regional cuisine. Indonesia has at least 322 known types of sambals, from mild to super spicy. This wide variety exists because of the country’s natural diversity. Each region uses the produce that grows and is available in the area. Chef Alies Sugiarto from Padma Resort Legian kindly shares his three sambal recipes: sambal matah, sambal ijo, and sambal geprek. Watch the full video of the spicy sambal tasting at Padma Resort Legian here.
Make them at home, accompanied with rice, vegetable crudites, and deep-fried proteins of your choice. Selamat makan!
SAMBAL MATAH
200g shallot, peeled and sliced
20g red hot chilli, sliced
2pc lemongrass, smashed and thinly sliced
4pc kaffir lime leaf, sliced
4g shrimp paste, roasted
20ml virgin coconut oil
Salt, sugar, and mushroom seasoning powder, to taste
Mix the ingredients in a bowl and season to taste. Ready to serve.
SAMBAL IJO
100g big green chilli, chopped
100g small green chilli, chopped
100g shallot
80g garlic
Salt, sugar, mushroom seasoning powder, to taste
Cooking oil
Fry the big green chilli, small green chilli, shallot, and garlic in a wok. Strain and put it in a pestle. Add the salt, sugar, and mushroom seasoning powder. Smash with a pestle until it turns into a rough paste. Ready to serve.
SAMBAL GEPREK
100g big red chilli, chopped
100gr bird’s eye chilli, chopped
100g shallot
80g garlic
Salt, sugar, mushroom seasoning powder, to taste
Cooking Oil
Fry the big red chilli, bird’s eye chilli, shallot, and garlic in a wok. Strain and put it in a pestle. Add the salt, sugar, and mushroom seasoning powder. Smash with a pestle until it turns into a rough paste. Ready to serve.
Learn more about Padma Resort Legian at https://padmaresortlegian.com/
