Sambal Bawang

Deep red, garlicky, and packed with heat, this Sambal Bawang is a staple condiment in Indonesian cooking. Whole bird’s eye chilies and shallots are fried until fragrant, then pounded into a thick, chunky paste and finished with crispy fried shallots on top. Served alongside crisp lettuce, cucumber, and tomato, it makes a refreshing side dish or a fiery accompaniment to fried chicken, fish, or steamed rice.

Sambal Bawang comes together quickly once the chilies and aromatics are fried, and most of the work happens in a mortar and pestle or blender. It keeps well in the fridge, making it an easy condiment to prepare ahead and use throughout the week.

I never make this sambal the same way twice, honestly. My father-in-law can eat chilies straight off the plant, so when he’s coming over I let the bird’s eye chilies dominate. When it’s just for my own table, I lean harder on the large red chilies for that deep color without setting my mouth on fire. That’s the beauty of pounding it fresh each time — the ratio is never fixed, and tasting as you go is really the only rule that matters.

Ingredients

For the Sambal

• 15–20 bird’s eye chilies (cabe rawit), stems removed
• 5 large red chilies, stems removed and roughly chopped
• 8 shallots, peeled
• 4 cloves garlic, peeled
• 3 tbsp cooking oil, for frying
• 1 tsp salt, plus more to taste
• ½ tsp sugar
• 1 tsp lime juice

For Garnish and Serving

• 3 tbsp crispy fried shallots (bawang goreng)
• A few leaves of crisp lettuce
• 1 small cucumber, sliced
• 1 medium tomato, sliced

Easy Substitutions

• Bird’s eye chilies: Reduce the quantity for a milder sambal, or replace some with more red chilies for less heat with the same deep red color.
• Shallots: Small red onions can be used if shallots aren’t available.
• Fried shallots: Store-bought crispy fried shallots work well if you don’t want to fry your own.
• Lettuce: Romaine or any crisp lettuce works well as a substitute.

Step-by-Step Cooking Instructions

You’ll need: a pan, a mortar and pestle (or food processor), and a serving plate.

1. Fry the chilies and aromatics. Heat the cooking oil in a pan over medium-low to medium heat. Add the bird’s eye chilies, red chilies, shallots, and garlic. Fry for 5–7 minutes, stirring often, until the chilies soften and the shallots and garlic are lightly golden and fragrant — keeping the heat moderate stops the garlic from scorching. Wash your hands well after handling the chilies, and avoid touching your eyes.

2. Pound or blend. Transfer the fried mixture to a mortar and pestle and pound to a coarse, chunky paste, or pulse briefly in a food processor if you prefer a quicker method — avoid over-blending so some texture remains.

3. Season the sambal. Stir in the salt, sugar, and lime juice, tasting and adjusting as needed. The sambal should be bold, garlicky, and spicy with a slight tang.

4. Prepare the vegetables. Wash the lettuce, cucumber, and tomato thoroughly, then slice the cucumber and tomato and arrange them alongside the lettuce leaves on a serving plate.

5. Assemble the plate. Spoon the sambal onto the plate next to the fresh vegetables. Sprinkle the crispy fried shallots generously over the top.

6. Serve. Serve immediately while the sambal is fragrant, alongside steamed rice or fried chicken, or on its own as a spicy, refreshing snack plate.

Tips for the Best Sambal Bawang

• Don’t skip the frying step: Frying the chilies and aromatics before pounding mellows their raw sharpness and deepens the flavor.
• Keep some texture: A coarse, chunky sambal has better texture and mouthfeel than a completely smooth paste — pound or pulse just until combined.
• Balance the heat: Adjust the ratio of bird’s eye chilies to large red chilies to control spice level without losing the deep red color.
• Add fried shallots last: Sprinkle the crispy fried shallots on right before serving so they stay crunchy instead of going soft in the sambal.

Storage & Serving

Storage: Let the sambal cool completely, then transfer it to a clean, airtight jar. Store it in the refrigerator, and keep the fried shallots and fresh vegetables separate until ready to serve.

How long does it last? The sambal keeps well in the refrigerator for up to 1 week when stored at 40°F (4°C) or below in a sealed container.

Serving: Sambal Bawang can be served cold, at room temperature, or gently warmed in a pan over low heat for 1–2 minutes. Add the fresh vegetables and fried shallots only after the sambal is plated.

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Recipe Card

Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 servings

Ingredients

• 15–20 bird’s eye chilies (cabe rawit)
• 5 large red chilies, chopped
• 8 shallots
• 4 cloves garlic
• 3 tbsp cooking oil
• 1 tsp salt
• ½ tsp sugar
• 1 tsp lime juice
• 3 tbsp crispy fried shallots, for garnish
• Lettuce, cucumber, and tomato, for serving

Estimated Nutrition Information (Per Serving)

• Calories: ~90 kcal
• Protein: 2 g
• Carbohydrates: 10 g
• Fat: 5 g
• Fiber: 3 g

 

 

MADE BY IAN LAADAM