Introducing Sambal: The Red Thread of Indonesian Cuisine

Full of flavours and brimming with spices, Indonesian cuisine takes the palate on an adventure through the country’s diverse culture. The common thread running through Indonesia’s thousands of local recipes is the heat found in sambal. This Indonesian chilli paste varies between regions, but its purpose remains the same in each provincial cuisine – it’s the spicy punch that completes every meal. 

Whether you can handle some heat or prefer to keep things mild, there is a type of sambal out there just for you. Let’s dive into this staple dish at the heart of Indonesian food. 

The basics of sambal

Sambal is a chilli paste or sauce containing different types of hot peppers. While there is a wide variety of sambal in Indonesian cuisine, most of them will contain the following ingredients:

Red chilli peppers 

You will typically find Cayenne peppers and bird’s eye chillies because they provide the most heat.

Garlic and shallots

These two ingredients provide the aromatics for the sambal and add a sharpness to the flavours.

Tomatoes

The acidity in tomatoes cuts through the heat from the chillies and introduces a light freshness to the sambal. To make a milder sambal, simply use more tomatoes. 

Salt and a pinch of sugar

Both of these are essential seasonings for a well-rounded flavour. 

Sambal mentah vs. sambal masak

There are generally two different kinds of sambal: one that is served raw and one that has been cooked in oil.

Sambal mentah, or raw sambal, is more prevalent in eastern Indonesian cuisine. It brings a brightness and freshness to any dish, and is usually made by simply pounding all the ingredients together with mortar and pestle. 

On the other hand, sambal matang is common in western Indonesia. This chilli paste is usually made by cooking the ingredients in hot oil before crushing them together, or dousing chopped ingredients in oil. 

Sambal variations across Indonesia

Here are some of the most common types of sambal you will find in Indonesian restaurants and warungs.

Sambal terasi

Hailing from West Java, sambal terasi benefits from its key ingredient – shrimp paste. This additional item gives the sambal a fragrant aroma that you’ll be able to smell from the kitchen. 

Sambal terasi is made by frying whole bird’s eye chillies, red chilli peppers, tomatoes, garlic, and shallot, in oil. Once cooked, the ingredients are transferred to a mortar bowl and crushed with a pestle along with the shrimp paste, salt, and some brown sugar. 

Sambal ijo

Directly translated as “green sambal,” this particular type of chilli paste is common in Padang food. It’s known to be milder than its other sambal counterparts.

To make sambal ijo, green chillies, green tomatoes, garlic, shallot, and a pinch of salt, are all crushed until they form a paste, which is then tossed in oil to release all the aromas. 

Sambal dabu-dabu

This chunky sambal originates from North Sulawesi and is commonly served with grilled fish or seafood. Unlike other sambals, the ingredients for sambal dabu-dabu are cut into larger pieces instead of mashed together. 

Red chilli peppers, green chillies, tomatoes, shallots, and basil, are chopped and then transferred into a bowl. They get a generous squeeze of lime juice before being doused in hot cooking oil and mixed thoroughly. The result is a fresh and zesty sambal, perfect for the Sulawesi heat. 

Sambal colo-colo

The eastern Indonesian version of sambal dabu-dabu is called sambal colo-colo from Maluku. This type of sambal is also chunky and contains all the same ingredients with the addition of sweet soy sauce. It is also often enjoyed with fish and seafood. 

Sambal bajak

Eastern Javanese cuisine tends to lean towards the sweeter side. This is why their sambal bajak can be a good option for those who can’t handle their spice. 

First, crush some bird’s eye chilli, red chilli peppers, shallots, garlic, and shrimp paste in a mortar until they form a fine paste. Fry the paste in oil until cooked, then add in some salt, brown sugar, tamarind water, and kefir leaves for some fragrance. 

Sambal bawang

For a sharper flavour, many opt for sambal bawang, which includes more garlic and shallots than chilli peppers. 

To make sambal bawang, toss garlic, shallots, and bird’s eye chillies in a pan until half-cooked. Remove the ingredients to a mortar, add some salt and sugar, and grind with pestle until you reach your desired texture. Then it’s back in the oil until everything is cooked through and the aroma is released.

Sambal matah

This Balinese style sambal is the raw kind that adds lightness to any local dish. With this sambal, the ingredients are sliced, not chopped or crushed, and then doused with cooking oil.

Sambal matah contains bird’s eye chilli, lemongrass, shallots, roasted shrimp paste, some lime juice, kefir leaves, and a pinch of salt. 

Feeling like challenging your spice tolerance? Explore Indonesian cuisine and the various iterations of sambals available at Merah Putih Restaurant. This fine dining restaurant serves a wide selection of Indonesian food and drinks with a creative flare and attention to detail. Book a table today with these special gift vouchers. 

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