A sambal recipe that uses fresh tomatoes and deseeded large red chilli's, making it the perfect mild sambal for those that don't like super spicy food!
This sambal recipe follows an Indonesian style sambal and I have also removed the seeds making it less spicy. I also make a Malaysian style sambal recipe that is super spicy! Both sambal recipes are delicious and the spiciness can easily be increased or decreased in both sambal's as detailed in this blog below. Once you have made your sambal you can use it for nasi lemak, sambal petai spaghetti, sambal petai fried rice, or use it as a sauce to any meal you want!
What is Sambal?
Sambal is a popular chili paste from Southeast Asia, widely enjoyed in countries like Malaysia, Indonesia, and Singapore. This fiery condiment is made from ground chilies, spices, and various flavorings. It can range from mild to incredibly spicy, depending on the recipe and personal preferences. Sambal is versatile and used to enhance a wide variety of dishes, especially fried rice dishes.
How to make sambal less spicy
If you love the flavor of sambal but want to tone down the heat, there are three different ways to achieve this:
- Removing the seeds from the red chilies. This is a simple and effective method. Seeds contain much of the heat, so omitting them results in a milder sambal.
- Using large red chilli's over the smaller ones. This will also help reduce the spiciness, as larger chilies tend to be milder.
- Adding tomato. Adding tomato to the sambal reduces the heat by reducing the number of chilli's per serving.
By using one or a combination of the above methods, you can easily reduce or increase the heat of your sambal as per your liking.
Malaysian vs. Indonesian Sambal
Sambal varies significantly between Malaysia and Indonesia, reflecting the unique culinary traditions of each country. Some of the main differences are that Malaysian sambal using ingredients like ginger, tamarind, and lime leaves whereas an Indonesian recipe will use ingredients like candlenuts and sometimes tomato. Both recipes use red chilli's but again there are differences with some recipes using fresh chilis and others using dried chilli or even a combination of both. I personally have learnt that there are so many differences between countries and even within the countries recipes that there is truly no "wrong" or "right" way to make sambal.
Despite these differences, both versions share a common base of chilies and spices, making sambal a versatile and beloved condiment across Southeast Asia.
How to Make Sambal
Making sambal involves blending a mix of aromatics, chilies, and spices, then cooking the mixture to develop deep, rich flavors. The process typically includes frying the ingredients, blending them into a paste, and then simmering to enhance the taste. By adjusting ingredients and cooking times, you can tailor sambal to suit your spice preference and desired flavor profile.
Ingredients for making a less spicy sambal
Red Chilli's
This recipe calls for fresh chilli's but dried chilli's can be used as well. Chilli's are the main ingredient to the sambal and are what add the spicy kick to the sauce.
Candlenuts
Candlenuts are used to make the sambal greasy and a little less spicy. Make sure to roast the candlenuts if you have fresh ones because they are slightly poisonous when eaten raw. You can also buy candlenut paste. The paste is already roasted.
Shallots
Shallots make a large bulk of the recipe and add a depth of flavour.
Garlic
Garlic is one of the spices that add to the overall sambal flavour.
Tomatoes
The tomatoes add a light sweetness to the sambal as well as effectly reducing the heat a little bit too.
Shrimp Paste
Shrimp paste adds a strong fishy odour and taste to the sambal. In Malaysia and Indonesia this is an absolute must have ingredient but to many Westerners like myself, I am happy to forgo this ingredient!
Brown Sugar & Salt
Sugar is added right at the end of the cooking process to add a touch of sweetness, which pairs perfectly with the salt as well as the spice!
Cooking Oil
Cooking oil is essential to making the perfect sambal. Make sure to choose a flavourless high heat oil. I personally like to use refined coconut cooking oil.
Tips and tricks for perfecting your sambal
- Adjust Spice Levels: For a milder sambal, remove the seeds from the chilies and use larger, less spicy red chilies. For more heat, leave some seeds in or use smaller, spicier chilies.
- Cook the Aromatics Thoroughly: Ensure you cook the garlic, shallots, and tomatoes until they’re soft and aromatic. This step is crucial for developing rich flavors.
- Blending Consistency: Blend the mixture to a smooth paste for a uniform texture. If you prefer a chunkier sambal, blend just until combined.
- Simmer Gently: Cook the sambal on low heat and stir frequently to prevent burning. Add water or oil as needed to maintain the desired consistency.
- Simmer for a minimum of 20 minutes and up to 2 hours: keep adding oil to the wok and continuously cooking the sambal. Traditionally oil is added and the sambal is cooked for 2 hours to maximise the flavours and cook the chilli as much as possible. Any excess oil can just removed once cooked.
Serving Suggestions for Your Sambal
This milder sambal pairs wonderfully with a variety of dishes:
- Fried Rice: Stir into fried rice for a flavorful boost.
- Nasi Lemak: A traditional Malaysian dish of coconut rice, sambal, and various accompaniments.
- Grilled Meats: Use it as a condiment for grilled chicken or beef
- Vegetable Stir-Fries: Add a spoonful to vegetable stir-fries for extra depth of flavor.
- Pasta: I like to make a sambal pasta recipe with mine but this is not a traditional use of the condiment and does spark some outrage in Asia (you can check out my viral post here and read the comments!!)
How to make sambal
Ingredients
- 25 red chilies
- 8 candlenuts
- 15 shallots
- 5 garlic cloves
- 3 tomatoes
- 1 teaspoon shrimp powder (optional for a vegan/vegetarian version)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- Oil for frying (or water to reduce oil content)
Instructions
Prepare the Ingredients:
- Heat 1 cup of cooking oil in a pan or wok until it’s very hot.
- Add the candlenuts and fry for about 1 minute. Remove and set aside.
- Peel the garlic cloves, roughly chop the shallots and tomatoes, and deseed the red chilies (or keep some seeds if you prefer a bit more heat).
Cook the Aromatics:
- In the hot oil, add the garlic, shallots, chilli's and tomatoes. Cook for 2 minutes.
- Crush the candlenuts in a mortar and pestle and add to a food processor.
- Remove from heat and blend the mixture in the food processor or crush it using a mortar and pestle until you achieve a smooth consistency.
Simmer the Sambal:
- Return the sambal paste to the pan and continue to cook on low heat for a minimum 20 minutes.
- After 10-15 minutes add the shrimp paste.
- 5 minutes before turning off the heat, add the sugar and salt and mix.
- Add more oil or water as necessary to prevent sticking. I used water to keep the recipe lighter and reduce oil content.
Serving / Storage:
- Serve immediately or transfer to an airtight container to be kept in the fridge for 1 to 2 weeks or in the freezer for up to 2 months.
Frequently Asked Questions About Sambal
Can I make sambal ahead of time?
Yes, sambal can be made in advance and stored in the refrigerator for up to one to two weeks. It often tastes even better after the flavors have had time to meld.
Is sambal suitable for vegetarians?
To make sambal vegetarian or vegan, simply omit the shrimp powder
Can I freeze sambal?
Absolutely! Sambal can be frozen in an airtight container for up to two months. Thaw it in the refrigerator before use.
Let's cook sambal!
Discover your new favourite sambal recipe with this delicious less spicy sambal recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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Less Spicy Sambal Recipe
Ingredients
- 25 red chilli's
- 8 candlenuts
- 15 shallots
- 5 garlic cloves
- 3 tomatoes
- 1 teaspoon shrimp powder or paste optional, remove for vegan / vegetarian option
- 1 tablespoon coconut or brown sugar
- 1 teaspoon salt
- 1 cup cooking oil
Instructions
Prepare the Ingredients:
- Heat 1 cup of cooking oil in a pan or wok until it’s very hot.
- Add the candlenuts and fry for about 1 minute. Remove and set aside.
- Peel the garlic cloves, roughly chop the shallots and tomatoes, and deseed the red chilies (or keep some seeds if you prefer a bit more heat).
Cook the Aromatics:
- In the hot oil, add the garlic, shallots, chilli's and tomatoes. Cook for 2 minutes.
- Crush the candlenuts in a mortar and pestle and add to a food processor.
- Remove from heat and blend the mixture in the food processor or crush it using a mortar and pestle until you achieve a smooth consistency.
Simmer the Sambal:
- Return the sambal paste to the pan and continue to cook on low heat for a minimum 20 minutes.
- After 10-15 minutes add the shrimp paste.
- 5 minutes before turning off the heat, add the sugar and salt and mix.
- Add more oil or water as necessary to prevent sticking. I used water to keep the recipe lighter and reduce oil content.
Serving / Storage:
- Serve immediately or transfer to an airtight container to be kept in the fridge for 1 to 2 weeks or in the freezer for up to 2 months.
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