Indonesian Sauces Recipes

Bajak Chili Sauce (Sambal Bajak)

Ingredients

  • 8 red chilies, seeded and sliced
  • 1 tsp. dried shrimp paste (terasi), toasted
  • ¼ tsp. grated nutmeg
  • 3 cloves garlic, peeled and sliced
  • 6 shallots, peeled and sliced
  • 1 tsp. salt
  • 1½ tsp. chopped palm sugar
  • 2 Tbs. oil
  • 2 salam leaves
  • 2 stalks lemongrass, bruised
  • ½ inch galangal (laos), peeled and sliced
  • 4 Tbs. tamarind juice

Directions

Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.

Remove salam leaves, lemongrass and galangal before serving.

Note: Keeps up to 1 week or longer

Dried Shrimp Chili Sauce
(Sambal Terasi)

Ingredients

  • 15 red chilies, sliced and seeded
  • 2 Tbs. dried shrimp paste
  • 2 medium-sized tomato, chopped
  • 2 small shallots, peeled and sliced
  • 2 cloves garlic, peeled and bruised
  • 2 Tbs. oil
  • 1 tsp. sugar
  • 1 Tbs. salt
  • 1 Tbs. lime juice

    Instructions

    Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.

    With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.

    Note: Keeps up to 1 week or longer if refrigerated

    Peanut Sauce
    (Sambal Kacang)

    Ingredients

    • 3 cups deep-fried peanuts
    • 4 cloves garlic, peeled and bruised
    • 12 bird’s eye chilies, sliced
    • 3 inches kencur (like galangal), peeled and choped
    • 3 kaffir lime leaves
    • ½ cup sweet soy sauce
    • 2 tsp. salt
    • 6 cups water
    • 1 Tbs. lime juice

    Instructions

    Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.

    Put all ingredients in a pan except the lime juice.

    Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.

    Stir in lime juice just before use.

    Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

    Shallot Chili Sauce
    (Sambal Bawang)

    Ingredients

    • 20 shallots, peeled and sliced
    • 12 red chilies, seeded and sliced (be cautious!)
    • 8 cloves garlic, peeled and sliced
    • 1 tsp. salt
    • 1 Tbs. dried shrimp paste (terasi), toasted
    • 1 Tbs. lime juice
    • 1 cup oil

    Directions

    Heat oil over medium high heat.

    Sauté all ingredients except for the lime juice for approximately 2-3 minutes.

    Cool, then add the lime juice.

    Note: Keeps up to 1 week or longer if refrigerated.

    Soto Chili Sauce
    (Sambal Soto)

    Ingredients

    • 6 red chilies, boiled
    • 10 bird’s eye chilies, boiled
    • 1 clove garlic, fried
    • 3 candlenuts, fried
    • salt to taste
    • a pinch of sugar
    • lime juice

    Directions

    Grind/pound the red chilies, bird’s eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar.

    Last, add 3 Tbs. water aand limejuice to taste. Serve

    Note: Keeps up to 1 week or longer if refrigerated.

    Sweet Chili Sauce
    (Sambal Kecap)

    Ingredients

    • 5 red chilies, sliced
    • 4 small shallots, peeled and sliced
    • 4 Tbs. sweet soy sauce
    • 1 tsp. lime juice

    Directions

    Mix all ingredients well and ready to serve…easy, huh?

    Sweet Soy Sauce
    (Kecap Manis)

    This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.

    Ingredients

    • 2½ cups sugar
    • 2¾ cups Chinese dark soy sauce
    • 3 cloves garlic, cracked
    • ½ tsp. star anise pods
    • 2 salam (Indian Bay) leaves
    • 2 pieces laos (galanggal)
    • ½ cup water

    Directions

    Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients.

    Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.

    All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.

    Makes approximately 2-3 cups.

    Sambal Oelek

    Ingredients

    • 1 Dozen red chillies
    • 1/2 t Shrimp paste
    • 1/2 t Salt
    • 1 T Tamarind juice

    Directions

    Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice.

    Alternatively, blend all ingredients in a blender.

    ** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.

    Aubergine Sauce
    (Sambal Terong)

    Yield: 6 servings

    Ingredients

  • 2 sm Aubergines
  • 1 lg Spanish onion
  • 4 Cloves garlic
  • 1 tb Vegetable oil
  • 2 ts Chilli powder
  • 1 sl Terasi
  • 1 ts Brown sugar
  • 2 lg Tomatoes
  • Directions

    Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.

    Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.

    If you want this relish to be really hot–spicy hot–then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

    This is a relish which can be used hot or cold.

    Sambal Dabo Lilang

    Ingredients

    • 1 md Onion, cut into -thin strips
    • 1 sm Tomato (ripe), -cut into small cubes
    • 1 t Basil (fresh), -chopped fine
    • 1 Lime rind, chopped -into tiny pieces
    • 1/4 c Lime juice (fresh)
    • 1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
    • 1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

    Directions

    Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

    Base Gede
    (Basic Spice Paste)

    Ingredients

    • 300 gr large red chili halved, seeded and chopped
    • 100 gr garlic, peeled and chopped
    • 75 gr ginger, peeled and chopped
    • 500 gr shallot, peeled and chopped
    • 75 gr laos, peeled and chopped
    • 100 gr kencur root, peeled and chopped
    • 175 gr fresh turmeric, peeled and chopped
    • 2½ tbsp dried shrimp paste, roasted
    • 2½ tbsp coriander seed crushed
    • 75 gr candlenut
    • 1¼ tbsp black pepper corn crushed
    • 2½ pinch nutmeg, freshly grated
    • 8 cloves
    • 150 ml coconut oil
    • 250 water
    • ¾ tbsp salt

    Directions

    Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.

    Cool before using.

    Base Be Siap
    (Spice Paste For Chicken)

    Ingredients

    • 225 gr shallots, peeled
    • 125 gr cloves garlic, peeled
    • 50 gr kencur root, peeled and chopped
    • 60 gr laos, peeled and chopped
    • 100 gr candlenuts
    • 125 gr fresh turmeric, peeled & chopped
    • 50 gr bird’s eye chilies, finely sliced
    • 50 gr chopped palm sugar
    • 150 ml coconut oil
    • 2 stalks lemon grass, bruised
    • 3 salam leaves
    • 250 ml water
    • ¾ tbsp salt

    Directions

    Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

    Cool before using.

    Base Be Sampi
    (Spice Paste For Beef)

    Ingredients

    • 250 gr large red chili, seeded and peeled
    • 40 gr bird’s eye chili, finely sliced
    • 50 gr garlic, peeled and chopped
    • 200 gr shallot, peeled and chopped
    • 50 gr ginger, peeled and chopped
    • 150 gr laos, peeled and chopped
    • 2½ tbsp black pepper corn crushed
    • 2½ tbsp coriander seed crushed
    • 100 gr candlenut
    • 40 gr palm sugar, chopped
    • 150 ml coconut oil
    • 250 ml water
    • 3 salam leaf
    • ¾ tbsp salt

    Directions

    Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.

    Set aside and cool.

    Base Be Pasih
    (Spice Paste For Seafood)

    Ingredients

    • 450 gr large red chilies, seeded & chopped
    • 50 gr cloves garlic, peeled & chopped
    • ½ cup spice paste for seafood
    • 225 gr shallots, peeled and chopped
    • 175 gr fresh turmeric, peeled & chopped
    • 200 gr medium-sized tomato, halved and seeded
    • 100 gr ginger, peeled and chopped
    • 125 gr candlenuts
    • 2 tbsp coriander seeds, crushed
    • 2½ tsp dried shrimp paste (terasi), roasted
    • 150 ml coconut oil
    • 2½ tbsp tamarind pulp
    • 50 ml water
    • ¾ tbsp salt
    • 3 salam leaves
    • 2 stalks lemon grass, bruised

    Directions

    1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely.
    2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

    Cool before using.

    Sambel Sere Tabia
    (Fried Bird’s Eye Chilies)

    Ingredients

    • 25 bird’s eye chilies finely sliced
    • 60 ml Coconut oil
    • 1½ tsp dried shrimp paste
    • ¼ tsp salt

    Directions

    Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.

    Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

    Sambal Matah
    (Raw Shallot & Lemongrass Sambal)

    Ingredients

    • 15 shallots, peeled, cut in half and finely sliced
    • 4 cloves garlic, cut in half & sliced
    • 15 small sliced chilies
    • 5 lemon leaves (daun limau) chopped very fine
    • 1 tsp roasted shrimp cake (terasi), finely grated
    • 4 stalks lemon grass, bruised and very finely sliced
    • 1 tsp salt
    • ¼ tsp ground black pepper
    • 2 tbsp freshly squeezed limejuice
    • 80 ml coconut oil

    Directions

    1. Combine above ingredients in deep bowl and mix well for 5 minutes.
    2. Season to taste with salt and pepper.

    Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.