Adjust the amount of serrano chiles to your desired level of heat. For a milder sambal, remove the seeds from some of the chiles. Belacan (shrimp paste) has a very strong aroma. If you are sensitive to strong smells, you may want to use a well-ventilated area when working with it. If you cannot find fresh curry leaves, you can omit them, but they do add a distinctive flavor. Tamarind juice can be found in Asian grocery stores. If you cannot find it, you can substitute with 1 tablespoon of lime juice and 1 tablespoon of water. The sambal will keep in the refrigerator for up to a week. The flavor may intensify over time.
Sambal Sauce
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING16 People
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VIEWS10
Unleash an explosion of Southeast Asian flavor with this vibrant sambal. This fiery condiment, inspired by Malaysian culinary traditions, is the perfect accompaniment to grilled shrimp, succulent chicken, or as a bold addition to your favorite dishes. Prepare for a tantalizing heat that will awaken your senses!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol1 mg
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium875 mg
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Sugar2 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a blender or food processor, combine the chopped tomato, crushed garlic, chopped onion, serrano chiles, sugar, salt, lime juice, and shrimp paste. Process until a smooth purée forms. (5 minutes)
02
Step
2 mins
Heat the vegetable oil in a saucepan over medium-high heat. Once the oil is shimmering, carefully pour in the chile purée. Stir in the bruised lemongrass, curry leaves, and sliced galangal. (2 minutes)
03
Step
15 mins
Cook, stirring occasionally to prevent sticking, until the mixture deepens in color and becomes intensely fragrant. This process should take approximately 15 minutes, allowing the flavors to meld and intensify. (15 minutes)
04
Step
1 mins
Stir in the tamarind juice and continue to cook for an additional minute to incorporate the tangy notes. (1 minute)
05
Step
0 mins
For a smoother sauce, strain the sambal through a fine-mesh sieve before serving. This step is optional but will remove any larger pieces of chili skin or lemongrass. Serve immediately or store in an airtight container in the refrigerator for later use.
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RECIPE REVIEWS
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Please Rate
Emmet Hintz
Jun 28, 2025A little too spicy for my taste, but I just adjusted the amount of chili and it was perfect.
Cielo Rohan
Jun 28, 2025Easy to follow recipe, and the results are fantastic. I used it on grilled chicken, and it was a hit!
Cecile Pollich
Jun 22, 2025I've tried many sambal recipes, and this one is by far the best. The aroma while cooking is amazing!
Bartholome Fahey
Jun 20, 2025The addition of tamarind juice gives it a unique tang. Will definitely make this again!
Fredrick Jacobs
Jun 16, 2025This sambal is incredible! The perfect balance of heat and flavor.