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You are here: Home / Recipes / Recipes by Course / Sauce and Condiment Recipes / Sambal Terasi (Indonesian Shrimp Paste Sambal)

Sambal Terasi (Indonesian Shrimp Paste Sambal)

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Originally posted on September 17, 2018. Last updated on September 20, 2018 By Olivia Leave a Comment

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Sambal Terasi is so easy to make at home, and a 'must-know' recipe for the budding home cook! With a few simple ingredients, you will never have to rely on store bought ones ever again! 

THE STORY BEHIND THE DISH

Half my family is Indonesian, so I grew up with this recipe along with the fond memories of hearing the pestle pounding on the mortar in the kitchen. This is exactly how my Indonesian grandfather made it and is truly one condiment that Indonesian families must have at home at all times.

WHAT IS SAMBAL?

In the inaugural episode of MasterChef Singapore which aired earlier this month, sambal was the first dish that MasterChef hopefuls were asked to recreate as a test of their mettle (or should I say cooking chops)? So what exactly is sambal? And what makes or breaks this dish?

Sambal is basically a hot chilli paste condiment. There are probably hundreds of varieties out there, and truth be told, there isn’t just one correct recipe. But you would typically start off with a base known as sambal oelek (or sambal ulek), which is chillies (red or green) crushed down in a mortar and pestle with salt.

A large pile of fresh red chilli peppers

From this base, you can add on ingredients such as garlic, onions, ginger, shrimp paste, anchovies, sugar, lime juice, tamarind,  vinegars etc. to make a variety of sambals, including the ever popular sambal terasi, sambal kacang (peanut sambal), sambal pencit (mango sambal).  Moreover, different types of sambal need to be paired with dishes that match and complement the flavours of the sambal.

Mortar and Pestle

Traditional mortar and pestle for blending spices

Sambal Terasi is one of the most commonly eaten varieties in Indonesia that is quick and easy to make, plus it tastes even more divine when it is home made. Traditionally, it is pounded in a mortar and pestle but if you are pressed for time, blitzing it in a food processor would do the trick too.

SAMBAL TERASI VS SAMBAL BELACHAN

In Indonesia, shrimp paste is called “terasi” while in Singapore and Malaysia it is called “belacan”. So the terms Sambal Terasi and Sambal Belachan can actually be used interchangeably.

Read Also:  Roast Beef Tenderloin with Grilled Vegetables (Part 2)

One caveat though – Sambal Terasi, or at least the one I grew up, has subtle differences in taste compared Singapore-Malaysia style sambal belachan. For example, it is more common to add tomatoes in the Indonesian varieties, which lends more tanginess and sweetness to balance the flavours better without adding too much sugar.

Plate of Nasi Lemak with Sambal

Plate of Nasi Lemak with Sambal

There are so many variations of sambal terasi / sambal recipes. In fact, most families usually have their own versions or the recipe and it is tricky to define what exactly is authentic. The recipe I am sharing today is simply the one that I have known all my life, the one passed down from my grandfather.

 

HOW TO MAKE SAMBAL TERASI

In a dry pan, dry toast the shrimp paste till it becomes slightly charred.

Toasted block of shrimp paste

Heat a wok or pan to medium-heat and add cooking oil. Saute all the ingredients together (except shrimp paste, salt and sugar) until they become tender.

Tomatoes, chillis and shallots in a pan

Once the tomatoes become slightly blistered and caramelised, and the onions have turned translucent, remove from heat. Transfer to a mortar, leaving the excess oil behind.

Caramelised tomatoes, chillis and shallots in a pan

Pound the sambal ingredients with salt and sugar into as paste. The consistency is up to your own discretion (fine or chunky). Finish off with a quick squeeze of lime juice just before serving.

Toasted belachan and caramelised tomatoes, chillies and shallots in a mortar

MARKETING TIPS

  1. All the ingredients are easily accessible here in Singapore, so setting aside half an hour of your time will save you trips to the market to purchase store bought sambal!
  2. Terasi or Belachan (shrimp paste) is the dominant flavour, so you need to get a good brand. Be sure to read the ingredients list and select one with only shrimp and salt. The best belachan comes from Malacca, Malaysia. The packaging is usually round (not square or rectangular), and only contains shrimp and salt. The shrimp-y aroma is milder, not be jarringly pungent. It should also have a light, golden brown colour.
  3. Many supermarket brands contain other ingredients such as sugar, soybean and water that will affect the overall flavour of the sambal. They tend to have a dark brown colour and are extremely pungent.
Read Also:  Home-style Mexican Rice with Slow-Cooked Beef Stew

COOKING TIPS

  1. Remember not to add salt and sugar when cooking the sambal – salt and sugar act as an abrasive to help break down in the ingredients in the pestle and mortar
  2. There are raw versions of sambal, however cooking it always extracts more flavour and sweetness – especially from the onions and tomatoes
  3. There is no secret recipe, but it is important to nail the flavour balance of spice, umami and sweetness.
  4. Charring the shrimp paste is highly recommended, this helps to extract a more smokey flavour to the sambal
  5. Store the sambal in an airtight container and refrigerate. It will keep for 4-5 days.

Sambal Terasi (Indonesians Sambal Belachan) in a blue patterned bowl with slices of lime

TRIED THIS RECIPE?

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Sambal Terasi in a blue patterned bowl with slices of lime

INDONESIAN SHRIMP PASTE SAMBAL

Course: Sauces & Garnishes
Cuisine: Malay, Indonesian
Keyword: sambal, Indonesian sambal, sambal belachan, sambal terasi
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 114 kcal

Sambal Terasi is so easy to make at home, and a 'must-know' recipe for the budding home cook! With a few simple ingredients, you will never have to rely on store bought ones ever again! 

Print

Ingredients

INGREDIENTS

  • 8 Bird's eye chillies (chilli padi) deseeded
  • 8 Fresh red chillies deseeded
  • 1 Red tomato Quartered, optional
  • 5 Garlic
  • 5 Red shallots
  • 1 small block Fermented shrimp paste (belacan or terasi) ~20 grams
  • Salt to taste
  • Sugar to taste
  • 5 tbsp Cooking oil
  • Squeeze of green lime or calamansi juice

Instructions

COOKING METHOD

  1. In a dry pan, dry toast the shrimp paste till it becomes slightly charred. 

  2. Heat a wok or pan to medium-heat and add the cooking oil. 

  3. 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 .

  4. Remove from heat and transfer to a mortar, leaving excess oil behind.

  5. Pound the sambal ingredients with salt and sugar into as paste. The consistency is up to your own discretion (fine or chunky) 

  6. Finish off with a quick squeeze of lime juice just before serving 

Top Tips

MARKETING TIPS

  1. All the ingredients are easily accessible here in Singapore, so setting aside half an hour of your time will save you trips to the market to purchase store bought sambal!
  2. When purchasing shrimp paste,
  3. Terasi or Belachan (shrimp paste) is the dominant flavour, so you need to get a good brand. Be sure to read the ingredients list and select one with only shrimp and salt. The best belachan comes from Malacca, Malaysia. The packaging is usually round (not square or rectangular), and only contains shrimp and salt. The shrimp-y aroma is milder, not be jarringly pungent. It should also have a light, golden brown colour.
  4. Many supermarket brands contain other ingredients such as sugar, soybean and water that will affect the overall flavour of the sambal. They tend to have a dark brown colour and are extremely pungent.

COOKING TIPS

  1. Remember not to add salt and sugar when cooking the sambal - salt and sugar act as an abrasive to help break down in the ingredients in the pestle and mortar
  2. There are raw versions of sambal, however cooking it always extracts more flavour and sweetness - especially from the onions and tomatoes
  3. There is no secret recipe, but it is important to nail the flavour balance of spice, umami and sweetness.
  4. Charring the shrimp paste is highly recommended, this helps to extract a more smokey flavour to the sambal
  5. Store the sambal in an airtight container and refrigerate. It will keep for 4-5 days.
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Filed Under: Indonesian, 0 to 1 Hour Recipes, Gluten-Free Recipes, Recipes by Cooking Style, Home-Style Recipes, Recipes, Recipes by Cooking Method, Recipes by Cuisine, Egg-Free Recipes, Old-School Heritage Recipes, Recipes by Dietary Preferences, Fish-Free Recipes, Spicy Recipes, Stir-Fried Recipes, Recipes by Cooking Time, Asian Recipes, Nut-free, Recipes by Course, Make-Ahead Recipes, Sauce and Condiment Recipes Tagged With: Chilli, Tomato, Belacan

About Olivia

Olivia's love for food and cooking started as a young girl, making her first chops and dices under the guidance of her chef dad. Now a food writer, she combines her passion for food and writing to shed light on, share and preserve the traditional cuisines from her Indonesian, Eurasian and Peranakan heritage.

TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates.

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