Recipe: Delicious Chili Sauce with shrimp paste (Sambal Terasi)

Chili Sauce with shrimp paste (Sambal Terasi). Sambal terasi (or sambal belacan) is Indonesian chili sauce made from a mix of chilies, shallots, garlic, tomato, palm sugar, and most importantly, terasi. Terasi/belacan/shrimp paste is a block of fermented tiny shrimps (we call this rebon in Indonesian) with dark chocolate color and quite naturally, very sticky and pungent. It is similar to the Malaysian belacan and eaten with any dish to add a flavorful, umami spice!

Various other ingredients are added to the sauce such as garlic, shallots, tomatoes, onions, lime juice, oil, sugar, and salt. Turn off the heat, transfer to a blender (or you can use mortar and pestle) and process until you reach the texture that you want. Previous in Sambal Chili Sauce: Next in Sambal Chili Sauce >> MSRP. You can cook Chili Sauce with shrimp paste (Sambal Terasi) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chili Sauce with shrimp paste (Sambal Terasi)

1. It's 1 of red onion.
2. Prepare 5 of garlic cloves.
3. You need 3 of tomatoes.
4. It's 15 of bird eye chilies (you can put more or less).
5. You need 5 tbsp of canola oil.
6. Prepare 3 of kaffir lime leaves.
7. Prepare 1 tsp of salt.
8. It's 1/2 tsp of sugar.
9. You need 1/2 tsp of grilled or cooked shrimp paste (terasi matang).

Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce) step by step Heat the vegetable oil in a pan over medium-high heat. Fry chili peppers, birds eye chilies, tomato, shallots, garlic, and trasi/terasi (shrimp paste) until fragrant. Sambal, or sambal oelek, is a sauce or paste made from chili peppers, popular in Malaysia, Indonesia, Sri Lanka, Brunei, and Singapore. Heat a wok or pan to medium-heat and add the cooking oil.

Chili Sauce with shrimp paste (Sambal Terasi) instructions

1. Mix all ingredients except kaffir lime leaves and canola oil in a choper or blender and ground it finely..
2. Heat up a sauce pan with canola oil, pour all grounded ingredients, add kaffir lime leaves, cook until the oil separates from the chili mix..
3. Move the sambal into a xontainer or jar..
4. Enjoy while its hot or store it in the fridge for next meal..

Saute all the ingredients together (except shrimp paste, salt and sugar) until they become tender. You want the tomatoes slightly blistered, caramelised and mushy, and onions translucent. Using a food processor, grind tomatoes, shallots, chilis, toasted terasi, palm sugar, and salt into a smooth paste. Traditionally, we use cobek (mortar) and ulekan (pestle) to grind our sambal. Transfer this to a serving bowl, then add lime juice and stir.