What is Sambal?
If you’re looking to add some heat to your plate, look no further than sambal! This spicy condiment or side dish is a staple in Southeast Asian cuisine, especially in Malaysia and Indonesia.
There isn’t a perfect translation for “sambal,” but it generally refers to anything spicy that’s designed to liven up a meal. And there are countless variations!
This article will dive into the world of sambal, focusing on Sambal Balado and other popular Indonesian recipes. We’ll cover what it is, how to whip it up, how to store it, and all the delicious ways you can use it. Get ready to explore some tasty sambals recipe!
What is Sambal Balado?
Sambal Balado is a spicy Indonesian chili sauce that comes from Padang, in West Sumatra. The word “Balado” describes how the ingredients get coated in a chili paste.
It’s a really versatile condiment! You can use Sambal Balado with all kinds of dishes. Eggplant, eggs, chicken, shrimp, squid, beef, and potatoes are all popular. You’ll often see these dishes called “Balado” followed by the main ingredient. “Telur Balado,” for example, is eggs in Balado sauce.
To make it, you’ll need chilies, shallots, garlic, tomatoes, and lime juice. Of course, you can always start with a pre-made chili sambal to save some time.
Ingredients for Sambal Balado
The ingredients for Sambal Balado are fairly consistent from recipe to recipe, but here’s a look at the ingredients called for in a couple of different recipes.
Core Ingredients
- Chilies: Red chilies are the star of the show, and you can adjust the type and amount depending on how spicy you want the sambal to be. Some recipes call for Thai chilies to kick up the heat a little. One recipe calls for 100g of red chilies plus 4 Thai chilies, while another uses 10 large red chilies and 10 green bird’s eye chilies.
- Aromatics: Shallots (or purple onion) and garlic are the aromatic base for this condiment. One recipe uses 100g of shallots or purple onion and 2 cloves of garlic.
- Other Vegetables: Tomato is usually added for sweetness and acidity. One recipe uses 1 large tomato, while another uses 2 medium tomatoes.
Seasonings
- Sweet and Savory: Sugar and salt provide a counterbalance to all the heat. One recipe calls for 2 tsp of sugar and ½ tsp of salt, while the other uses 1 tsp of sugar and ½ tsp of salt.
- Acidity: Lime juice gives the sambal a refreshing tang. Both recipes call for the juice of 1 lime (or 3 calamansi).
How to make Sambal Balado from Scratch
Sambal Balado is one of the most versatile and popular sambals. Here’s how to make it:
1. Prep the Ingredients
Roughly chop your red chilies, shallots, garlic, and tomatoes. Don’t worry about making them perfect; they’re going into a grinder anyway. If you’re using purple onion, give it a quick stir-fry before grinding. This takes away some of the harshness.
2. Grind it Up
Now, for the fun part! You can use a food processor or a traditional mortar and pestle (we call it an “ulekan”). Grind all the ingredients into a paste. It shouldn’t be perfectly smooth; a little texture is what you want.
3. Cook the Sambal
Heat some cooking oil in a pan or wok. Stir-fry the ground paste for a few minutes until you can really smell the aroma of the chilies. Add your sugar and salt. Keep stirring! The sambal is ready when it thickens up and the oil starts to separate. If it gets too dry, add a splash of water.
4. Finishing Touches
Squeeze in some fresh lime juice for a final burst of flavor. If you want to get fancy, tear up a few kaffir lime leaves and toss them in for an amazing aroma.
A Faster Sambal: Using the Pre-Made Stuff
Want to skip the mortar and pestle? You can use pre-made chili sambal as a base. It’s super convenient and cuts down on prep time.
To adapt the recipe, grab some pre-made sambal and doctor it up. Fry it in a pan, and mix in some extra shallots, garlic, tomatoes, and a squeeze of lime. Cook it all together until the flavors combine.
As a side note, the woman who wrote the first sambal recipe I ever tried says that even her mother approves of using pre-made sambal in a pinch. So, no shame!
How to store sambal balado
Sambal balado is best served fresh, but you can store it using these tips:
Short-term storage
Keep leftover sambal balado in an airtight glass jar in the refrigerator for up to a week.
Long-term storage
For longer storage, put the sambal into smaller containers and freeze them. Frozen sambal balado will keep for up to three months.
Other Indonesian Sambal Variations
Once you’ve mastered one sambal recipe, you can experiment with other variations! Here are some popular options:
- Sambal Matah: A fresh, uncooked Balinese sambal featuring shallots, lemongrass, chiles, and shrimp paste.
- Sambal Goreng: A fried sambal, frequently cooked with other yummy ingredients like potatoes, tofu, or tempeh.
- Cooked Onion Sambal: A super-versatile sambal that complements a huge range of Asian dishes.
- Sambal Terasi (or Belacan): This sambal gets its funky, savory depth from fermented shrimp paste (terasi or belacan).
The Bottom Line
Sambal Balado is a bright, bold, and endlessly adaptable Indonesian chili sauce that can add a fiery kick to almost anything. Think of it as a flavor enhancer that can wake up a dish and make it infinitely more interesting.
Don’t be afraid to experiment with the ingredients and the level of heat to create a Sambal Balado that’s perfect for your palate. Once you get the hang of it, you can explore the seemingly endless variety of Indonesian sambals.
And don’t forget to share your delicious creations with friends and family!