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Sambal Terasi
Indonesian Shrimp Paste Chili Paste
A vibrant and pungent Indonesian chili paste, Sambal Terasi is a cornerstone condiment made by pounding fresh chilies, tomatoes, and fermented shrimp paste (terasi). It adds a complex depth of flavor and a kick of heat to any dish.
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- 10 Red chilies(Larger, milder chilies. Remove stems.)
- 5 Bird's eye chilies(Smaller, hotter chilies. Adjust quantity to your spice preference. Remove stems.)
- 1 tsp Shrimp paste (terasi)(Aged and fermented shrimp paste. Look for it in Asian markets. It has a strong aroma.)
- 1 Tomato(Medium-sized, ripe. Cut into quarters.)
- 1 tbsp Lime juice(Freshly squeezed is best.)
- 0.5 tsp Salt(Or to taste.)
ðšâð³ äœãæ¹
- 1
Prepare the shrimp paste: Gently toast the shrimp paste in a dry skillet over medium-low heat for about 2-3 minutes, or until fragrant and slightly darkened. Be careful not to burn it. This process mellows its pungent aroma and enhances its flavor. Let it cool slightly.
â±ïž 3 minutes - 2
Pound the chilies: In a mortar and pestle, combine the red chilies and bird's eye chilies. Pound them until they form a coarse paste. You should see small flecks of chili skin and seeds.
â±ïž 10 minutes - 3
Incorporate terasi and tomato: Add the toasted shrimp paste and quartered tomato to the mortar. Continue pounding, working the ingredients together until the tomato breaks down and the mixture becomes a cohesive, slightly chunky paste. The terasi should be well incorporated.
â±ïž 7 minutes - 4
Season and finish: Stir in the fresh lime juice and salt. Taste and adjust seasoning if needed. The sambal should have a balance of spicy, savory, and tangy flavors.
â±ïž 2 minutes
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- âFor a smoother sambal, you can briefly process the ingredients in a food processor after pounding, but traditionalists prefer the texture from a mortar and pestle.
- âAdjust the ratio of red chilies to bird's eye chilies to control the heat level.
- âSambal Terasi is best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
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- Sambal Matah (raw sambal with shallots and lemongrass)
- Sambal Ijo (green chili sambal)
- Add a pinch of sugar for a touch of sweetness.