Sambal Bawang Recipe – Spicy Indonesian Shallot Sambal
A fragrant, fiery, and savoury Indonesian-style sambal made with fresh shallots, red chillies, garlic, and toasted belachan. Perfect with steamed rice, fried chicken, noodles, or almost anything that needs an extra spicy kick!
What Is Sambal Bawang?
Sambal Bawang is a popular Indonesian chilli condiment made primarily with shallots (bawang merah), chillies, and oil.
The word bawang means onion or shallot in Indonesian, which explains why shallots are the star ingredient in this recipe. For my version, I also like adding a little toasted belachan (shrimp paste). It's optional, but it adds a wonderful savoury depth and umami that makes the sambal even more addictive.
Why You'll Love This Recipe
Simple ingredients: Made with everyday aromatics commonly found in Southeast Asian kitchens.
Packed with flavour: Fragrant shallots, garlic, fresh chillies, and optional toasted belachan.
Customisable spice level: Adjust the amount of bird's eye chillies depending on your heat tolerance.
Rustic texture: Coarsely pounded ingredients give the sambal a satisfying homemade texture.
Versatile: Delicious with rice, fried chicken, eggs, noodles, and grilled meats.
Great for meal preparation: Make a batch ahead of time and keep it refrigerated for convenient meals throughout the week.
Sambal Bawang Recipe
Cuisine: Indonesian / Southeast Asian
Course: Condiment / Sambal
Preparation Time:
15 minutes
Cooking Time: 20–25 minutes
Total Time: Approximately 35–40 minutes
Difficulty: Easy
Spice Level: Hot
Ingredients
Ingredients | Quantity |
Red shallots, peeled | 500 g |
Big red chillies | 50 g |
Red bird's eye chillies | 100 g |
Garlic, peeled | 30 g (approximately 8 cloves) |
Neutral cooking oil | 100 g |
Fine salt | To taste |
Sugar | 10 g |
Toasted belachan (shrimp paste) | 15 g (optional) |
Equipment You'll Need
Mortar and pestle or food processor
Chopping board and knife
Frying pan or wok
Spatula
Clean, dry airtight container
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by peeling the shallots and garlic.
Remove the stems from the big red chillies and bird's eye chillies.
Cut the shallots, garlic, and chillies into smaller pieces to make them easier to pound or blend.
Tip: There's no need to chop everything too finely at this stage, as we'll be pounding the ingredients together later.
Step 2: Pound the Sambal Ingredients
Add the shallots, garlic, big red chillies, bird's eye chillies, and toasted belachan (if using) into a mortar.
Using a pestle, pound everything together until the ingredients are well combined.
The sambal should have a coarse, slightly chunky consistency rather than a completely smooth paste.
If you're short on time, a food processor or blender works too. Just make sure to pulse the ingredients in short bursts to maintain some texture.
My tip: Avoid over-blending! The little pieces of shallot and chilli are what give Sambal Bawang its signature rustic texture.
Step 3: Heat the Cooking Oil
Pour 100 g of neutral cooking oil into a frying pan or wok.
Heat over medium-low heat until the oil is hot.
You want the oil hot enough for the sambal to sizzle when added, but not so hot that the garlic and shallots burn immediately.
Step 4: Cook the Sambal
Carefully add the pounded sambal mixture into the hot oil.
It should begin sizzling immediately.
Stir continuously over medium-low heat for approximately 15–20 minutes.
As the sambal cooks, you'll notice the shallots gradually becoming softer and more fragrant.
The mixture will also start changing colour as the shallots develop a light golden hue.
Step 5: Reduce the Moisture
Continue cooking until most of the moisture from the shallots and chillies has evaporated.
You'll notice the sambal becoming thicker, with the oil gradually separating from the mixture.
This is an important step because it helps concentrate the flavours and gives the sambal its rich, aromatic finish.
Be patient and avoid turning the heat too high. You want to gently cook the shallots without burning them.
Step 6: Season the Sambal
Once the sambal has reached your desired consistency, add 10 g of sugar and fine salt to taste.
Stir everything together until the seasoning is evenly distributed.
Taste and adjust the salt if necessary.
The finished sambal should be spicy, savoury, fragrant, and slightly sweet from the naturally cooked shallots.
Step 7: Cool and Store
Turn off the heat and allow the sambal to cool.
Serve immediately, or transfer it into a clean, dry airtight container once cooled.
Refrigerate promptly and use within one week, or freeze in individual portions for up to three months.
Always use a clean, dry spoon when scooping out the sambal to avoid introducing moisture or contaminants.
My Tips for Making the Best Sambal Bawang
1. Use Plenty of Shallots
Shallots are the main ingredient in Sambal Bawang, and they do much more than simply provide fragrance.
As they cook, their natural sweetness develops and helps balance the intense heat from the bird's eye chillies.
Don't be tempted to reduce the shallot quantity too much, as it will change the overall flavour balance.
2. Don't Blend the Sambal Too Smoothly
One of the defining characteristics of Sambal Bawang is its coarse texture.
A completely smooth sambal will still taste delicious, but you'll lose some of the bite and character that make this condiment special.
If you're using a blender, pulse in short intervals and scrape down the sides when necessary.
3. Cook Low and Slow
Cooking your sambal over medium-low heat allows the shallots and garlic to soften gradually and release their natural sweetness.
High heat can cause the aromatics to brown too quickly, resulting in a bitter or burnt flavour.
Allow the sambal to cook gently until fragrant and most of the moisture has evaporated.
4. Toast Your Belachan Before Adding It
Belachan is a fermented shrimp paste commonly used in Southeast Asian cooking.
Toasting it before adding it to the sambal helps develop its roasted aroma and savoury flavour.
Although optional, I highly recommend adding it if you enjoy a deeper umami taste.
5. Adjust the Spice Level to Your Preference
This recipe uses both big red chillies and red bird's eye chillies.
Big red chillies add colour and chilli flavour, while bird's eye chillies provide much of the intense heat.
If you prefer a milder sambal, reduce the bird's eye chillies and replace them with an equal weight of big red chillies.
For those who love spicy food, keep the original proportions!
What to Eat With Sambal Bawang
One of the reasons I love Sambal Bawang is that it goes well with so many dishes.
Here are some of my favourite ways to enjoy it:
Steamed white rice: Sometimes all you need is hot rice, a fried egg, and a generous spoonful of sambal.
Crispy fried chicken: The spicy and fragrant sambal pairs beautifully with crispy chicken skin.
Fried eggs: Add a spoonful of Sambal Bawang to your fried eggs for an instant flavour boost.
Grilled meats: Delicious alongside grilled chicken, beef, and seafood.
Noodles: Mix a little sambal into your noodles for an extra spicy and aromatic kick.
Nasi lemak: Try it as an alternative to traditional sweet nasi lemak sambal if you prefer something more savoury and fiery.
Frequently Asked Questions
Can I make Sambal Bawang without belachan?
Absolutely!
Belachan is optional in this recipe. Without it, the sambal will have a cleaner shallot and chilli flavour.
If you prefer a vegetarian version, simply omit the belachan.
Can I use a blender instead of a mortar and pestle?
Yes! A food processor or blender is a great time-saving alternative.
However, avoid blending the ingredients too finely. You want to maintain a slightly coarse texture for the best results.
Why is my sambal watery?
Shallots and fresh chillies naturally contain a lot of water.
If your sambal is still watery, it may need more cooking time.
Continue cooking gently over medium-low heat until more moisture has evaporated and you begin seeing the oil separate from the sambal.
Why does my sambal taste bitter?
Bitterness can happen when the garlic, shallots, or chillies are cooked over excessively high heat.
Always use medium-low heat and stir frequently to prevent the aromatics from burning.
How long can I store Sambal Bawang?
For this homemade recipe, you can use the following conservative storage guidance:
Refrigerator: Up to 1 week in a clean, airtight container at 4°C or below, provided it is handled and cooled safely.
Freezer: Up to 3 months for best quality.
Because this sambal contains fresh garlic, shallots, and oil, it is not shelf-stable. Do not store it at room temperature. Refrigerate promptly after cooking, ideally in shallow containers for faster cooling, and discard it if it has been left out for an extended period. When in doubt, discard it. These are general storage guidelines, not laboratory-validated shelf-life guarantees.
Final Thoughts
Sambal Bawang is proof that sometimes the simplest ingredients can create the boldest flavours.
With just shallots, chillies, garlic, and a little patience, you can make a wonderfully fragrant and spicy condiment that complements almost any meal.
What I love most about this recipe is how the humble shallot transforms during cooking. It starts off sharp and pungent but gradually becomes sweet, soft, and aromatic, balancing the fiery heat of the chillies.
Whether you're enjoying it with a simple fried egg and rice or serving it alongside your favourite fried chicken, a little Sambal Bawang goes a long way.
If you try this recipe, let me know how it turns out and what you love pairing your sambal with!
Happy cooking! ❤️
With love,So Lemak
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