Sambal Bawang
8
servings
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
16
long red chillies (about 200g), sliced (deseeded if you prefer less heat)
Jump
3 sm
banana shallots or 6 Thai shallots, peeled and sliced
Jump
5
garlic cloves, peeled and sliced
Jump
Palm sugar or brown sugar, to taste
Jump
Sea salt and ground white pepper, to taste
Jump
Coconut oil or sunflower oil, for frying
Jump

This sambal is one of the simplest to make and is beautiful in appearance as well as taste. It is also one of the hottest. The coarsely ground shallots, garlic and chillies caramelize as they cook down in the fragrant oil, producing a sambal that is as delicious as it is vibrant, and it tastes incredible with anything that loves a drizzle of ketchup or chilli sauce. 

This sambal keeps for up to 1 week in the fridge covered with a thin layer of sunflower oil, or for up to 3 months in the freezer. 

Origin Popular all over Indonesia
Chilli heat Hot

Directions

  1. Heat 2 tablespoons of oil in a frying pan or wok over a medium heat. Add the chillies, shallots and garlic and fry for 5–10 minutes or until fragrant and softened, then remove from the heat. Transfer to a small food processor and pulse to a coarse texture. Return to the pan with another 2 tablespoons of oil over a medium heat. Continue to cook the sambal for a further 10 minutes or until nicely caramelised, then season with the sugar, salt and pepper before serving.

Reprinted from Coconut & Sambal by arrangement with Bloomsbury Publishing. Copyright © 2020, Lara Lee. Photography by Louise Hagger.