Indonesian Garlic Chili Sauce (Sambal Bawang)

Today I am sharing my favorite condiment recipe known as Sambal Bawang or Indonesian garlic chili sauce. This sauce is a versatile condiment that you can pair it with basically anything. It is often served as a dipping sauce for various snacks, such as fried tofu, tempeh, or fritters. It can also be used as a condiment to accompany main dishes like grilled meats, seafood, or rice-based dishes such as fried rice or dumpling. Some people even enjoy adding a spoonful of this garlic chili sauce to soups or stews to give them an extra fiery kick. So, what is this Indonesian garlic chili sauce?

Indonesian garlic chili sauce, or Sambal Bawang, is a spicy condiment commonly found in Indonesian cuisine. It is made primarily from chili peppers and garlic, and its name “sambal” refers to a chili-based sauce or paste, while “bawang” means garlic in Indonesian. This chili sauce is known for its fiery flavor, adding a kick to various dishes.

How to prepare:

To prepare Sambal Bawang, chili peppers, usually red or green Thai chilies, garlic cloves, and shallots are cooked first until they are soft. Then, you coarsely chopped or blend them until they form a chunky texture. The mixture is typically seasoned with salt and some sugar for the ones who don’t like it to be super spicy. When serving this condiment, sometimes you can add a splash of lime juice or vinegar to enhance the taste and provide a slight tanginess.

The resulting chili sauce is usually thick and chunky, with visible pieces of chili and garlic. Its vibrant red or green color depends on the chili peppers used. The heat level can vary depending on the type and amount of chilies added, but Sambal Bawang is generally known for being quite spicy.

In Indonesian cuisine, sambal is a staple and is present in many households and restaurants. It adds a spicy and flavorful element to dishes, enhancing the overall taste profile. Sambal Bawang, with its combination of chili peppers and garlic, offers a powerful and aromatic experience for those who enjoy spicy foods.

Tool I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, especially under high heat.
• Blender – I love this blender as it is not too bulky, great for making smoothie, blend some spices, and easy to clean. Also, believe it or not, this blender can also crush ice!

Tip: The oil in this garlic chili sauce preserves it to last longer. You can store this garlic chili sauce in an air-tight container jar, put it in the fridge and it can last for up to 6 months. Pulse the blender a couple times because you want to have this garlic chili sauce a bit chunky and thick.

Ingredient:

• 1 garlic bulb – peeled
• 7 medium-sized shallot – peeled and cut into 4
• 10 red or green Thai chili – take out the stems
• 1 cup olive oil
• ½ teaspoon chicken powder
• A pinch salt
• A pinch sugar (optional)

Direction:

• Preheat 1 cup of olive oil into the pan on a low heat. Once heated, add cloves of garlic, cut shallot, and Thai chili. Cooked until they are soft or about 1-2 minutes.
• Turn off the heat. Transfer everything into the blender.
• Pulse the blender a couple of times until all are coarsely chopped. Do not blend until smooth.
• Transfer them back into the pan. Turn on the heat onto low heat.
• Add salt, chicken powder, (and sugar if it’s too spicy) onto the pan. Give it a good stir. Cook for about 4-5 minutes or until the oil becomes a bit reddish in color.
• Turn off the heat. Pair it with your favorite dish. Enjoy!