Sambal Chili

Author: Marv
Print Recipe


  • 1 lb 500 g dried chili (soaked until softened and process until fine)
  • 1 lb 500 g shallots
  • 1 lb 500 g onion
  • 7 oz 200 g garlic (peeled)
  • 1 medium size ginger
  • 3 Tbsp shrimp paste/ belacan
  • 5 Tbsp palm sugar
  • 5 pieces candlenuts/kemiri/buah keras
  • 1/4 cup tamarind juice
  • Salt and sugar to taste


  • Blend together shallots, garlic, candlenuts, ginger to a smooth paste
  • Add a little oil in the wok with medium heat, place shrimp paste in the wok an saute until fragrant
  • Add the blended dried chili into the aromatic shrimp paste and cook for 30 minutes on low to medium heat
  • Add the rest of the blended ingredients into the mixture and continue to cook for 15 minutes
  • Add the tamarind juice into mixture and cook until it binds together into a smooth, shiny and sticky consistency. It will turn darker too as the sugar caramelized
  • Lastly, add salt and sugar to taste