Easy Indonesian Sambal Goreng

Close up of sambal goreng in a white bowl with small pots surrounding it, in a square image

Easy Indonesian Sambal Goreng

Sambal Goreng is a fresh and spicy chilli paste that can be used to add a little heat to many meals. This vegan sambal is ready in under 15 minutes, and keeps up to 4 weeks in the fridge. Perfect when served with Nasi Campur, curries and stir fries.

Course Sides

Cuisine Indonesian

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 23kcal

Author Jess & Dan

Ingredients

100 g shallots
30 g bird eye chillies (about 8)
75 g big red chillies (about 5)
50 g garlic (10-15 cloves)
1 tablespoon miso paste
2 tablespoon coconut oil
1 teaspoon salt
1 tablespoon water

Metric - US Customary

Instructions

Start by chopping all of the fresh ingredients into small pieces so that they’re easier for the blender to mix. Alternatively, you can use a pestle and mortar. If using a pestle and mortar, slice the ingredients very small, to make it easier for you to pound into a paste.
Put all of the ingredients in a blender. Blend all of the ingredients. If using a pestle and mortar pound until a paste is formed - no need to use the water with this method.
Place a frying pan over a medium-high heat, pour the paste into the pan and fry for 2-3 minutes. The oil should start to separate and the paste should thicken slightly.

Notes

For a slight variation you can make the paste without blending. Instead of roughly chopping the fresh ingredients, slice them very finely and then shallow fry in a frying pan in oil. No need for the 2 tablespoons of oil or water in this option.
The finished paste will keep in the fridge for upto 4 weeks, in an airtight container.
This recipe uses white miso paste but red or brown miso paste can also be used.
This recipe serves around 20, when using one teaspoon per portion. If the serving size is bigger, it will make fewer portions.
Don’t switch out the shallots for onions. Onions are much more overpowering than shallots.

Nutrition