Sambal copySambal is a hot and spicy Indonesian sauce. If you have a mix of chilli lovers and not-so-chilli lovers in your house you need a jar of this in your fridge. I don’t add a lot of chilli to our cooking to suit the tastes of my younger daughters but my husband and son spoon this on to curry, pasta, mince dishes and fried rice to bump up the heat. This  is also a great recipe to use up excess chillies if you have a plant giving you an abundant crop.

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Cook Time
Total Time
Recipe type: Dips & Condiments
Serves: Large Jar
  • 100g red chilli (chop off the tops but use the seeds and all, we use the small extra hot chillies)
  • 10 shallots (not spring onions)
  • 10g shrimp paste (also called Roasted Belachan - the brand we buy comes in small blocks and we use half a block)
  • 1 brown onion
  • 2 Tbsp tamarind paste
  • Palm sugar - 1 piece (or 1 Tbsp raw sugar)
  • 3-4 cloves garlic
  • 2 Tbsp any vegetable oil (we use grape seed)
  1. Add all ingredients to the Tmx bowl and chop speed 6, 15 seconds
  2. Cook at 100 degrees, 20 minutes, speed 1.
  3. Once cooked store in a sterilized jar in the fridge.
To sterilize the jar - wash and clean in the dishwasher (if you have one). Then pour about 5cm water in the bottom of the jar and heat in the microwave until the water boils (about 2-3 minutes). Empty and fill with prepared sauce/jam/filling. Pour boiling water over the lid and then shake excess off before capping the jar and immediately inverting so that the hot contents cover the inside of the lid.


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