インドネシアの有名な唐辛子調味料「サンバル」の作り方（2つの方法！）

インドネシアの有名な唐辛子調味料「サンバル」の作り方（2つの方法！）

Learn how to make sambal, Indonesia’s iconic chilli condiment, two different ways! First, we’ll make a fresh and vibrant sambal ulek, highlighting the pure flavour of fresh chillies. Then, we level up with a cooked sambal bajak, deepened by toasted terasi (fermented shrimp paste), aromatic shallots, garlic, palm sugar, and tangy tamarind. Discover the secrets behind perfect sambal texture and flavour balance, and easily adapt this method to your taste!

*Sambal Ulek*

*Ingredients* (Makes approx. 100–120 ml)
• Red Chillies (mild or hot, to taste): 100 g, stemmed and roughly chopped
• Coarse Sea Salt: 1 g (1% of the chilli weight), or to taste

*Method*
1. In a mortar, add the coarse sea salt. Begin by pounding it slightly—this primes the mortar with an abrasive surface, helping to break down the chillies more effectively.

2. Add the roughly chopped red chillies a little at a time. Use a circular motion to grind and pound, breaking down the cell walls and releasing essential oils. Keep grinding until you reach your desired texture—a rough paste with visible seeds and small chilli flakes is ideal for sambal ulek.

3. Taste and adjust seasoning if necessary. The sambal should taste bright, hot, and clean with just enough salt to enhance the chilli’s natural flavour.

Notes
• Sambal ulek is best used fresh, but can be stored in an airtight container in the fridge for up to 3 days.
• This base sambal can be transformed into other varieties by adding ingredients like garlic, shallots, sugar, lime juice, or shrimp paste—either raw or cooked.

*Sambal Bajak*

*Ingredients* (Makes ~250 ml)
• Red Chillies: 100–150 g, stemmed and roughly chopped (adjust heat with optional bird’s eye chillies)
• Shallots: 3 small, peeled and chopped
• Garlic: 3 cloves, peeled and chopped
• Coarse Sea Salt: 1 tsp (added gradually)
• Terasi (Indonesian shrimp paste): 1–2 tsp (or use 1 anchovy fillet or a few drops of fish sauce later)
• Neutral Oil (e.g. vegetable or sunflower): 3–4 tbsp
• Palm Sugar: 1 tbsp (or substitute with brown sugar)
• Tamarind Water: 2–3 tbsp (made from soaked pulp, or use concentrate diluted with water)

Optional Substitutions:
• No terasi? Use anchovy and/or a few drops of fish sauce.
• No tamarind? Substitute with lime juice and a dash of Worcestershire sauce.

*Method*
1. Toast the terasi in a dry pan over low heat until lightly browned and fragrant. This mellows its pungency and brings out a nutty aroma. Set aside to cool.

2. In a mortar and pestle or food processor, pound the chopped chillies, shallots, and garlic with a pinch of salt. Add salt gradually to avoid drawing too much moisture before cooking. Grind to a coarse paste—you want a bit of texture.

3. Crumble the toasted terasi into the spice paste and mix well. This adds depth and umami funk.

4. Heat 3–4 tablespoons of neutral oil in a pan over medium-low heat. Add the spice paste and cook gently, stirring regularly, for 15–20 minutes.

5. The goal is to slowly evaporate moisture, deepen the flavours, and allow the oil to infuse with the aromatics. The paste should take on a glossy, golden-red hue and begin to smell richly sweet and savoury.

6. Once the paste is cooked, adjust seasoning:
• Add palm sugar and let it melt into the paste.
• Stir in tamarind water (or substitute), letting the acidity balance the sweetness.
• Add more salt or fish sauce to taste, if needed.

7. Simmer for another 2–3 minutes until the sambal thickens slightly and all flavours are integrated. Turn off the heat and let it cool.

Notes
• This sambal keeps in the fridge for up to 1 week in a sealed jar.
• For longer storage, top the jar with a thin layer of oil to seal out air.
• Try it with grilled meats, fried rice, eggs, or even stirred into noodles.

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