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    You are in: Home / Recipes / Indonesian Spice Paste (Sambal) Recipe
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    Indonesian Spice Paste (Sambal)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Ms*Bindy's Note:

    The tiny red chiles in this recipe are available at Asian groceries. Don't be shy about using bold! This recipe is from Moosewood Restaurant.

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    Units: US | Metric


    1. 1
      In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
    2. 2
      After a minute, add the hot pepper flakes or dried chiles.
    3. 3
      Reduce heat and stir constantly so the peppers don't burn.
    4. 4
      As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
    5. 5
      The final product should be so well cooked that you can't detect the tomatoes.
    6. 6
      This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.

    Ratings & Reviews:

    • on April 01, 2006


      I took your advice and was bold--as a result I have about triple the amount of the recipe. I used wonderful tiny fire-hot peppers we grew in the summer and dried. The result was so hot that all one could taste was heat--so I backtracked and made the recipe again--without additional chilies. The result--a still fire-hot sambal, but with the wonderful undercurrents of the molasses and onion and garlic. A wonderful sambal. Thanks, Donna!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Indonesian Spice Paste (Sambal)

    Serving Size: 1 (189 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 477.1
    Calories from Fat 369
    Total Fat 41.0 g
    Saturated Fat 5.3 g
    Cholesterol 0.0 mg
    Sodium 2337.2 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 1.6 g
    Sugars 19.8 g
    Protein 1.6 g

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