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Sambal Ingredients 2 – Sambal Terasi Goreng (Garlic Chili Oil with Fried Shrimp Paste)
Erwina

Sambal Terasi Goreng (Fried Shrimp Paste Chili Oil)

A bold, savory Indonesian chili oil made with fried shrimp paste, garlic, and shallots — perfect for dipping, drizzling, or stirring into rice and grilled meats.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1 small jar (8 oz)
Course: Condiment
Cuisine: Indonesian
Ingredients Equipment Method Notes

Ingredients
  

  • 20 fresh red Thai bird's eye chilies adjust based on your spice preference
  • 5 shallots or 1/2 purple onion for a milder taste
  • 2 cloves garlic
  • 1/2 teaspoon dried shrimp paste terasi
  • 1/2 teaspoon salt to taste
  • 1/2 tablespoon sugar to taste (palm sugar is ideal, but regular sugar works)
  • 1/4 teaspoon MSG or mushroom powder
  • 1 cup vegetable oil for frying
  • 1 tablespoon water

Equipment

  • Frying pan
  • Food processor or mortar and pestle

Method
 

  1. Fry the garlic: Heat oil in a pan over medium heat and fry the whole garlic cloves until they are golden brown and fragrant. Be sure not to burn them.
  2. Blend the ingredients: Once the garlic is fried, blend it together with the chilies and shallots (or onions) until you form a smooth paste. A food processor works well for this, but you can also use a mortar and pestle for a more traditional approach.
  3. Cook the sambal: Heat oil in a pan over medium heat. Add the blended chili paste, along with the shrimp paste (terasi), and seasoning powders. Fry for a few minutes until the paste becomes fragrant.
  4. Add water and simmer: Pour in a tablespoon of water to loosen the mixture and reduce the heat to low. Let it simmer for about 30 minutes or until everything is well-cooked and the sambal has thickened to your liking.

Notes

Shrimp paste (terasi) has a strong, pungent aroma that intensifies as it cooks — open a window or turn on your exhaust fan while frying. You can adjust the texture to taste: blend finer for a smooth sambal, or leave it rougher for a chunkier version. To dial down the heat, use milder chilies like cayenne or curly red chilies, remove the seeds and pith before blending, or add a bit of tomato for sweetness and acidity. Sambal Terasi Goreng pairs well with steamed rice, grilled meats, seafood, fried foods, and dishes like nasi goreng. To store, transfer to a sterilized glass jar with a clean spoon each time — it keeps 3-5 days at room temperature, up to 2 weeks refrigerated, or up to 3 months frozen in small portions.