Sambal Balado

Sambal Balado

Smoky red chiles fried with shallots and garlic make a sharp, oil-glossed Indonesian sambal.

Total 40 min Makes 16 oz Calories 78/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Sambal balado is an Indonesian chile paste built from red chiles, shallots, garlic, and tomato, fried in oil until deeply fragrant and slightly sweet. It's traditionally spooned over fried eggs, fish, or tempeh, and keeps well in the fridge for topping rice throughout the week. The balance of heat, tang, and caramelized aromatics makes it a versatile condiment rather than a one-dish sauce.

Ingredients

  • 10 large red chiles (cabai merah besar), stemmed
  • 6 red bird's eye chiles (cabai rawit), stemmed
  • 8 shallots, peeled
  • 4 cloves garlic, peeled
  • 1 medium tomato, chopped
  • 1/3 cup vegetable oil, plus more for frying chiles
  • 1 teaspoon shrimp paste (terasi), toasted
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons fresh lime juice
  • 2 bay leaves (daun salam), optional

Method

  1. Rinse the large red chiles, bird's eye chiles, shallots, garlic, and tomato, and pat dry.

  2. Heat 2 tablespoons of oil in a 9-inch skillet over medium heat and fry the chiles, shallots, garlic, and tomato in batches until softened and lightly blistered, 6 to 8 minutes per batch.

  3. Transfer the fried vegetables to a blender or mortar and pestle along with the toasted shrimp paste, and grind or blend to a coarse paste.

  4. Wipe out the skillet, add the remaining 1/3 cup oil, and heat over medium heat until shimmering.

  5. Add the chile paste and bay leaves to the hot oil and fry, stirring frequently, until the oil separates and the paste turns a deep brick red, 12 to 15 minutes.

  6. Stir in the sugar and salt, and cook 2 more minutes until fragrant.

  7. Remove from heat, discard the bay leaves, and stir in the lime juice.

  8. Let the sambal cool to room temperature before transferring to a jar; it keeps refrigerated for up to 2 weeks.

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    Sambal Balado

    Sambal balado is an Indonesian chile paste built from red chiles, shallots, garlic, and tomato, fried in oil until deeply fragrant and slightly sweet. It's traditionally spooned over fried eggs, fish, or tempeh, and keeps well in the fridge for topping rice throughout the week. The balance of heat, tang, and caramelized aromatics makes it a versatile condiment rather than a one-dish sauce.

    40 min 16 oz 78 cal

    Ingredients

    • 10 large red chiles (cabai merah besar), stemmed
    • 6 red bird's eye chiles (cabai rawit), stemmed
    • 8 shallots, peeled
    • 4 cloves garlic, peeled
    • 1 medium tomato, chopped
    • 1/3 cup vegetable oil, plus more for frying chiles
    • 1 teaspoon shrimp paste (terasi), toasted
    • 1 teaspoon granulated sugar
    • 1/2 teaspoon salt, or to taste
    • 2 tablespoons fresh lime juice
    • 2 bay leaves (daun salam), optional

    Method

    1. 1

      Rinse the large red chiles, bird's eye chiles, shallots, garlic, and tomato, and pat dry.

    2. 2

      Heat 2 tablespoons of oil in a 9-inch skillet over medium heat and fry the chiles, shallots, garlic, and tomato in batches until softened and lightly blistered, 6 to 8 minutes per batch.

    3. 3

      Transfer the fried vegetables to a blender or mortar and pestle along with the toasted shrimp paste, and grind or blend to a coarse paste.

    4. 4

      Wipe out the skillet, add the remaining 1/3 cup oil, and heat over medium heat until shimmering.

    5. 5

      Add the chile paste and bay leaves to the hot oil and fry, stirring frequently, until the oil separates and the paste turns a deep brick red, 12 to 15 minutes.

    6. 6

      Stir in the sugar and salt, and cook 2 more minutes until fragrant.

    7. 7

      Remove from heat, discard the bay leaves, and stir in the lime juice.

    8. 8

      Let the sambal cool to room temperature before transferring to a jar; it keeps refrigerated for up to 2 weeks.