Sambal Terasi
Sambal Terasi
Ingredients
- 100 grams red chili
- 100 grams bird's eye chili
- 50 grams garlic
- 50 grams shallots
- 50 grams tomatoes
- 10 grams ginger
- 10 grams galangal
- 2 stalks lemongrass, crushed
- 5 pcs kaffir lime leaves
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon chicken powder
- 1 teaspoon shrimp paste
- 100 ml cooking oil
- as needed water, for blending
Instructions
- 1
Dice the 50 grams of tomatoes into small pieces and set aside in a bowl.
⏱️ 5 min
- 2
Add the 50 grams of shallots, 50 grams of garlic, 10 grams of ginger, 10 grams of galangal, 100 grams of red chili, and 100 grams of bird's eye chili into a blender.
⏱️ 5 min
- 3
Pour some water into the blender with the chilies and other aromatics. Blend until a smooth paste is formed. Add just enough water to help the blender process the ingredients.
⏱️ 5 min
- 4
Pour the diced tomatoes into a pan.
⏱️ 1 min
- 5
Pour the blended chili paste from the blender into the pan with the diced tomatoes.
⏱️ 1 min
- 6
Add the 2 stalks of crushed lemongrass, 5 pieces of kaffir lime leaves, and 1 teaspoon of shrimp paste (terasi) to the pan.
⏱️ 2 min
- 7
Stir the mixture well and let it simmer over medium heat.
⏱️ 5 min
- 8
Add 2 teaspoons of salt, 2 teaspoons of sugar, and 1 teaspoon of chicken powder to the simmering sambal.
⏱️ 1 min
- 9
Stir thoroughly to combine all ingredients. Continue cooking and stirring the sambal until the liquid has reduced and the oil separates, indicating it's cooked through and the flavors have melded. This process can take 20-30 minutes.
⏱️ 25 min
- 10
Taste the sambal and adjust seasoning if necessary, adding more salt or sugar to your preference.
⏱️ 1 min
- 11
Once cooked, transfer the sambal into clean, sterilized jars for storage. Wipe the rims of the jars clean before sealing them with lids.
⏱️ 3 min
Kitchen Tools
Sambal Terasi
- 100 grams red chili
- 100 grams bird's eye chili
- 50 grams garlic
- 50 grams shallots
- 50 grams tomatoes
- 10 grams ginger
- 10 grams galangal
- 2 stalks lemongrass, crushed
- 5 pcs kaffir lime leaves
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon chicken powder
- 1 teaspoon shrimp paste
- 100 ml cooking oil
- as needed water, for blending
Instructions
- 1
Dice the 50 grams of tomatoes into small pieces and set aside in a bowl.
⏱️ 5 min - 2
Add the 50 grams of shallots, 50 grams of garlic, 10 grams of ginger, 10 grams of galangal, 100 grams of red chili, and 100 grams of bird's eye chili into a blender.
⏱️ 5 min - 3
Pour some water into the blender with the chilies and other aromatics. Blend until a smooth paste is formed. Add just enough water to help the blender process the ingredients.
⏱️ 5 min - 4
Pour the diced tomatoes into a pan.
⏱️ 1 min - 5
Pour the blended chili paste from the blender into the pan with the diced tomatoes.
⏱️ 1 min - 6
Add the 2 stalks of crushed lemongrass, 5 pieces of kaffir lime leaves, and 1 teaspoon of shrimp paste (terasi) to the pan.
⏱️ 2 min - 7
Stir the mixture well and let it simmer over medium heat.
⏱️ 5 min - 8
Add 2 teaspoons of salt, 2 teaspoons of sugar, and 1 teaspoon of chicken powder to the simmering sambal.
⏱️ 1 min - 9
Stir thoroughly to combine all ingredients. Continue cooking and stirring the sambal until the liquid has reduced and the oil separates, indicating it's cooked through and the flavors have melded. This process can take 20-30 minutes.
⏱️ 25 min - 10
Taste the sambal and adjust seasoning if necessary, adding more salt or sugar to your preference.
⏱️ 1 min - 11
Once cooked, transfer the sambal into clean, sterilized jars for storage. Wipe the rims of the jars clean before sealing them with lids.
⏱️ 3 min