SAMBAL

Name: SAMBAL
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 8
Ingredients: 200 grams any red chillies, de-stalked; 1 large shallot or 2 small ones, peeled and chopped roughly; 2 teaspoons sugar; 1 teaspoon sea salt; 1 tablespoon gluten-free fish sauce; The juice of one lime; 4 kaffir lime leaves; 3 pieces lemongrass, white bits only, bruised; 2 garlic cloves; 1 inch of ginger (or substitute with 1 teaspoon of minced ginger); (If using minced garlic, use 2 teaspoons); A good pinch of black pepper; 2 teaspoons tamarind paste; 1 tomato, deseeded

This sambal is the part of the meal that brings the chilli. I get everything measured and chopped before starting so the cooking stage gets my attention.

By Che Cooper

Prep Time: 5 mins
Cook Time: 8 mins
Serves: 8

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Get yourself sorted — chop up your chillies, shallot, lemongrass, garlic, ginger, and tomato.

Ingredient swaps

Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.

Why this recipe works

Texture is the useful guide here. Blend as directed, stop to check the consistency, and keep the specified liquid balance rather than thinning it by guesswork.

For more help, browse Kitchen Skills and gluten-free label guidance.

Let's get cooking

Method

Get yourself sorted — chop up your chillies, shallot, lemongrass, garlic, ginger, and tomato.
Grab a blender. Pop in all the ingredients and blend until it becomes a smooth paste.
Get a skillet on medium-high heat. Add in a good chug of oil — be generous.
Once the skillet and oil are hot, spoon in your sambal paste.
Cook on high for 2 minutes, then reduce the heat and cook for another 2–3 minutes, stirring occasionally, until the liquid has evaporated and the colour has deepened.
Transfer into an airtight container and let it cool.
Pop it in the fridge and let it sit for at least a week or two — trust me, that’s when the real flavours shine.
Serving tipGoes bloody great with Indonesian dishes, stir-fries, curries, or anything needing a hit of spice.