If you like bold, spicy flavors, you’re going to love this Indonesian Sambal Recipe (Sambal Balado) - a spicy Indonesian chili sauce that is used as a cooking ingredient or condiment. It is traditionally made with fish sauce or shrimp paste but this vegetarian version delivers a great balance of flavor and heat, making it a perfect accompaniment to any meal!
Indonesian food is one of my favorite asian cuisines. I especially find it to be the best way to enjoy tempeh. I first came across sambal through a close Indonesian friend I met in university. One evening, she made us a delicious Nasi Goreng topped with this fiery, vibrant sambal, and I was instantly hooked.
Now I make it whenever I am serving up a spicy Indonesian style main dish. Years later, after moving to South-East Asia I have had the pleasure of being taught how to make this Sambal from some Indonesian friends. With a selection of the freshest ingredients, this Sambal elevates any dish.
Want to try other Southeast Asian recipes? Try this Filipino Omelette dish, or this delicious Vietnamese dipping sauce!
WHAT IS SAMBAL?
The term Sambal loosely translates to “something spicy” in Malay and Indonesian. However, it is not just one specific dish - rather it refers to an entire category of chili-based condiments, main dishes or sauces that are essential to Indonesian cuisine. Some varieties of sambal are served raw, like Sambal Matah, usually made with fresh ingredients like shallots, lemon grass, chili and kaffir lime leaves. Others are cooked, such as Sambal Terasi, which includes shrimp paste.
Sambal can also be the foundation of many Indonesian dishes, where it’s used more as a cooking ingredient. For example, Sambal Goreng (‘fried’ sambal) is often a stir-fry with tempeh or tofu, while Sambal Telur (or Telur Balado) features hard-boiled eggs simmered in a spicy chili sauce.
In whichever form, sambal is all about bold, fiery flavor and it’s hard to imagine an Indonesian meal without it!
So, What is Sambal Balado?
Sambal Balado is a form of cooked sambal that originates from Western Sumatra, and is a popular sambal in Indonesian cuisine. What makes it special is its vibrant red color and balance of heat and umami. It’s made with a blend of red chilies, tomatoes, shallots, garlic and kaffir lime leaves, all blended and cooked into a fragrant sauce. It is usually cooked with other food to make a delicious and spicy main or side dish.
FUN FACT!
It is estimated that there are several hundred types of sambal across all the regions of Indonesia!
WHY YOU'LL LOVE THIS Indonesian Sambal Sauce
- Quick and easy: This recipe is really quick, and so easy to do. Simply blend the main ingredients and stir fry! It takes less than 15 minutes to make.
- It’s versatile and delivers big flavor: This delicious hot sauce helps elevate any dish and adds a nice fiery kick. You can add a spoonful to so many dishes. Try it with your veggies, eggs or tempeh for that boost of flavor.
- Ideal for meal prep: You can make a big batch of this and keep it in the fridge to enjoy throughout the week.
INGREDIENTS AND VARIATIONS
Here are the main ingredients needed to make this sambal:
- Large Red Fresh Chilies: This is the main ingredient for this spicy sauce. Big and long red chili peppers will give the vibrant color and mild to medium heat. They should be available in most grocery stores or in an asian store.
- Small red chili: To add extra heat, I use 1-2 thai chilies or bird’s eye chilies. This is optional. Don’t add it if you don’t like too much heat.
- Tomato: Large ripe tomatoes for sweetness and aroma.
- Aromatics: Shallots, garlic and ginger bring the flavor in this sauce. Asian shallots work really well in this dish, but larger French shallots or red onions can also be used. Just a few fresh garlic cloves and ginger to balance, but not overpower the sauce.
- Sugar: You can use any granulated sugar you have on hand, brown sugar and palm sugar work best in this recipe.
- Flavor enhancers: Salt and kaffir lime leaves in this recipe enhance the flavor. Using sea salt, kosher salt, table salt or pink salt all work. Fresh or frozen kaffir lime leaves both work too.
- Oil: A little oil for blending the ingredients and some more to stir fry the sauce. I like to use a neutral oil like vegetable oil, but for a little twist I also like coconut oil or extra-virgin olive oil.
- Lime juice: Fresh lime juice or lemon juice should be added right at the end to balance the heat. The citrusy element makes this sambal refreshing!
HOW TO MAKE this authentic indonesian sambal recipe
Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.
Step 1: In a blender or food processor, add the chilis, tomato, shallot, garlic and ginger. You can add a teaspoon of oil or a little water to help it blend.
Step 2: Blend on high speed until you have a smooth paste.
Step 3: Heat a tablespoon of oil in a small frying pan on medium heat and add the paste. Stir fry for about 1-2 minutes.
Step 4: Add the sugar, salt and kaffir leaves. Stir and let cook on low heat for 4-5 minutes until the paste starts becoming dry.
Step 5: Remove from heat and add the lime juice. Serve as a condiment or use in your desired dish!
EXTRA TIPS
Use very fresh ingredients where you can. This recipe uses just a few simple ingredients, so using high quality or very fresh ingredients makes all the difference.
For a milder flavor. If you can’t take too much heat, try adding more tomatoes into the mix. This helps keep the flavor without making it too spicy!
Adjust the ratios. The spice level will depend on the heat of the chilies you use. So feel free to adjust the amounts based on your liking! Reduce the amount of large red chilis if you prefer a milder taste or increase if you like that spicy flavor!
HOW TO SERVE THIS SAUCE
This sambal is used more like a chili paste (or sambal oelek) when cooking Indonesian dishes, but I also like having it as a condiment. Add as much as desired when stir frying various noodle dishes, rice dishes or veggie side dishes. You can also add it as part of a dressing when making an Indonesian vegetable salad! Traditionally it is used in dishes like:
- Steamed rice
- Fried eggplant (Terong Balado)
- Boiled eggs (Telur Balado)
- Fried tofu (Tahu Balado)
- Tempeh (Tempeh Balado)
FAQs
Both sambals share similar roots and both use chilies as the main ingredient, but they differ in flavor and ingredients. Malaysian sambal often includes ingredients like tamarind, belacan (fermented shrimp paste), and lemongrass, giving it a richer, slightly sweet, and savory profile. In contrast, Indonesian sambal is incredibly diverse, with hundreds of regional varieties. Some use green tomatoes, candle nuts, or kaffir lime leaves, and can range from raw to cooked. The variety of sambal in Indonesia is much broader compared to Malaysia.
Yes, this sambal can be a healthy addition to your meals. Made with antioxidant-rich ingredients like the chili peppers, tomatoes, garlic and shallots, the sambal can help support heart health, boost the immune system and fight inflammation. It is also a good source of vitamin C and A, which can contribute to healthy skin and improved vision!
Yes! You can use a pestle and mortar for a more traditional approach or even finely chop everything by hand for a rustic-style sambal.
STORAGE
If you don’t use all the sambal on the same day. You can store it in an airtight container for up to 1 week. It can last longer if the ingredients were very fresh, so keep track by smelling the sauce and don’t use it if you’re unsure.
You can also freeze this sauce! Add in a freezer container and freeze for up to 3 months.
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Easy Vegetarian Indonesian Sambal (Sambal Balado)
Equipment
- 1 food processor or blender
Ingredients
- 100 g large red chili peppers
- 1-2 small red chili thai or birds eye
- 1 large tomato
- 80 g shallots or red onion
- 2 cloves garlic
- 1 cm fresh ginger
- 1 teaspoon of oil or water to help blend the ingredients
- 1 tablespoon oil for cooking the paste
- 2 teaspoon granulated brown sugar
- ½ teaspoon salt
- 3 kaffir lime leaves
- 1 teaspoon lime juice
Instructions
- In a blender or food processor, add the chilis, tomato, shallot, garlic and ginger. You can add a teaspoon of oil or a little water to help it blend. Blend on high speed until you have a smooth paste.
- Heat a tablespoon of oil in a small frying pan on medium heat and add the paste. Stir fry for about 1-2 minutes.
- Add the sugar, salt and kaffir leaves. Stir and let cook on low heat for 4-5 minutes until the paste starts becoming dry.
- Remove from heat and add the lime juice. Serve as a condiment or use in your desired dish!
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