Sambal Terasi

December 1, 2023

Sambal Terasi - kvalifood.com

Sambal terasi is an Indonesian chili paste built on terasi (fermented shrimp paste). Chilies, shallots, garlic, and tomato are charred in oil, then pounded with toasted terasi into a rough, funky, savory paste finished with lime. This is the cooked (matang) version, which keeps longer and has deeper flavor than the raw version.

Makes ca. 250 ml

Ingredients

10 large red chilies (Fresno, red serrano, or Dutch/Holland red), halved
8 bird’s eye chilies, left whole
5 small shallots, peeled, halved
3 cloves garlic, peeled
1 medium tomato, quartered
2 tsp terasi (Indonesian shrimp paste)
2 tbsp neutral oil (or coconut oil)
1 1/2 tsp palm sugar (or dark brown sugar)
1/2 tsp salt
2 tsp lime juice

Directions

Break off a piece of terasi and press flat. Toast in a dry pan over medium heat for 2-3 minutes, flipping once, until darkened, dry, and fragrant. Set aside.

Heat the oil in a wok over high heat. Add the shallots and fry for 2 minutes until starting to color. Add the chilies and garlic, continue frying for 3-4 minutes, tossing occasionally, until softened and charred in spots. Add the tomato and cook another 2-3 minutes until collapsed. Remove from heat.

Transfer the charred ingredients to a mortar or food processor. Add the salt and sugar. Pound or pulse for 4-5 minutes until you have a rough, chunky paste. Add the toasted terasi and pound briefly to incorporate.

Stir in the lime juice. Taste and adjust salt, sugar, and lime. The sambal should be hot, savory-funky, slightly sweet, and bright.

Notes

For longer storage, return the paste to the pan with a splash of oil and fry over medium heat for 3-5 minutes until the oil separates. This extends fridge life to 2-3 weeks.
For milder sambal, deseed the large red chilies and reduce the bird’s eye chilies. For fiery, leave seeds in and increase bird’s eye.
Malaysian belacan works interchangeably with terasi. Thai kapi is wetter and milder – use more and fry rather than dry-toast.
A mortar produces better texture than a food processor. If using a processor, pulse briefly – do not puree smooth.
Without the second fry, use the same day. With the second fry, keeps 2-3 weeks refrigerated or frozen in ice cube trays for months.
Serve with steamed rice and grilled fish or chicken, alongside raw vegetables, or mixed into nasi goreng.