Sambal Bawang

Recipe by Peppy Nasution


250 grams red chilies, discard the seed

50 grams small hot chili

300 grams shallots

50 grams cloves garlic

120 ml sunflower oil


2 – 3 tbs ground dried shrimp


  1. In a pan, stir fry whole chilies, shallots and garlics until wilted. Remove from the pan and drain. Leave the oil in the pan.

  2. In a food processor, add the sauted chilies-shallot mixture with salt and ground dried shrimp and process.

  3. Re-heat the pan with oil, transfer the grinded chilies and shallot mixture. Stir fry until done or the colour change to darken. Cool down at a room temperature.

  4. Put into a jar and keep it in the fridge.

You could find the original recipe here.

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