Quick & Easy Sambal Oelek (Indonesia Chili Paste)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 cups
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Calories
786 kcal
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Course
Condiments
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Cuisine
Indonesian
Quick & Easy Sambal Oelek (Indonesia Chili Paste)
Description
Quick & Easy Sambal Oelek (Indonesia Chili Paste) starts with charring fresh red and green chili peppers along with cherry tomatoes, shallots, onion, and garlic to develop smoky undertones. After blending these ingredients into a chunky paste, the mixture is simmered with vegetable oil, granulated sugar, salt, lime juice, and chicken bouillon powder, which adds both savory richness and balanced acidity. The resulting paste has a textured consistency with a bright, spicy kick accented by the charred flavor.
The sambal can be used to enhance the flavor of stir-fries, grilled meats, or as a dipping sauce. It represents a versatile chili condiment characteristic of Indonesian cuisine.
For milder versions, choose Korean, jalapeño, or Serrano peppers, while cayenne or bird's eye chilies increase the heat. Cooking with this paste may produce strong fumes, so ventilation or outdoor cooking is recommended. Once cooled, store the sambal in an airtight container to preserve its flavor.
Ingredients
- 2 tablespoon vegetable oil or any neutral oil
- 2.46 oz red chili peppers fresh kind *See Notes below for recommended kind
- 2.46 oz green chili peppers fresh kind *See Notes below for recommended kind
- 9.17 oz cherry tomato or grape tomatoes/roma tomatoes
- 2 shallot halved
- 1 small onion quartered
- 1 bulb garlic peeled
- ½ cup vegetable oil or any neutral oil
- 4 tablespoon granulated sugar white
- ½ tablespoon salt
- 1 tablespoon lime juice fresh
- 3 teaspoon chicken bouillon powder (aka chicken stock powder)
Instructions
- Heat 2 tablespoon or 30 ml vegetable oil in a large pan or wok on high heat. Add red and green chili peppers, onion, shallots, tomatoes and garlic cloves. Char them until the edges are browned.
- Next transfer the charred ingredients in the pan to a blender, food processor or stone mortar and pestle. Then blend on high or pound the ingredients into a chunky paste.
- Next pour the ingredients back into the pan. For the next part, I strongly recommend turning on the stove fan on high or consider cooking the paste outdoors on a portable stovetop because it's very spicy and will cause you to cough uncontrollably.
- Then bring the paste to a boil on medium-high heat and stir in ½ cup or 125 ml vegetable oil, white granulated sugar, salt, lime juice and chicken powder. Simmer on low heat for 10 minutes uncovered. Taste and season with more sugar, salt or chicken powder if needed.
- Lastly allow the hot sauce to cool down and transfer to an airtight container, like a mason jar, for up to 7 days in the fridge. To freeze: let the sambal oelek cool down completely, then transfer to a freezer-safe bag and freeze for up to 5-6 months. To enjoy from frozen: thaw it overnight in the fridge and enjoy as is.
Notes
- Choose milder chili varieties such as Korean, jalapeño, or Serrano peppers for a less spicy sambal.
- For extra heat, cayenne or bird's eye chilies work well.
- Cook the chili paste in a well-ventilated area or outdoors to avoid irritation from spicy fumes.
- Store the cooled sambal in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 69g | 106% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 2591mg | 108% |
| Potassium | 568mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 77mg | 86% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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