Sambal Goreng Terasi

Name: Sambal Goreng Terasi
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2 Jars
Ingredients: 2 ounces dried red chillies; 2 ounces fresh red chillies; 3 small red onions; 5 cloves of garlic; 3 medium-sized tomatoes; 1- inch galangal; 2 lemongrass; 2 salam leaves; 1 ½ teaspoon salt; 2 teaspoons terasi/ belacan/ dried shrimp paste; 3 teaspoons sugar; ¾ cup cooking oil

User Reviews

4.9

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
2 Jars
Calories
16 kcal
Course
Condiments
Cuisine
Indonesian

Sambal Goreng Terasi

Liam Rios

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Sambal Goreng Terasi is Indonesian fried-chilli sauce with dried-shrimp paste. It's hot but delicious. But it's only for chilli lovers who don't mind the pungent smell of the shrimp paste. Or, you can skip the paste altogether.

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Ingredients

Servings

2 ounces dried red chillies.
2 ounces fresh red chillies.
3 small red onions.
5 cloves of garlic.
3 medium-sized tomatoes.
1- inch galangal peeled.
2 lemongrass.
2 salam leaves see the note.
1 ½ teaspoon salt I use Himalayan salt.
2 teaspoons terasi/ belacan/ dried shrimp paste.
3 teaspoons sugar.
¾ cup cooking oil.

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Instructions

Soak the dried red chillies in a cup of hot boiling water (from the kettle).
Then cut the fresh red chilies into big slices, and roughly chop the tomatoes. Peel and cut the onions into big chunks. And peel the garlic.
When the dried chillies are softened enough, and the water is cool enough to touch, cut the chillies into big chunks as well.
Place all the chilies, tomatoes, onions, garlic and the water from soaking the chillies in a blender or a food processor. Then blitz/ process the ingredients until you get a nice chilli smoothie.
Put the blended chilies mixture in a cooking pan. Then add the galangal, lemongrass, salam leaves, sugar, salt, Terasi/ Belacan and oil.
Cook the chilli mixture at moderate heat until you get a nice thick chilli sauce with oil separated from the edges. It takes me about an hour to get the consistency that I want. Keep checking and stirring the sambal mixture now and again. To prevent it from burning at the bottom of the pan. Do take care as the boiling sambal may splitter as you stir it.

Notes

Make sure to cook the chilli mixture until all the liquid evaporates and the oil separates from the edges.
Some chillies can be hotter than others, so feel free to add or reduce the flavouring items such as sugar and salt. In the end, what you aim for is chilli sauce with Terasi flavour that tastes hot, salty, and a bit sweet.