Sambal Goreng

My love of all things spicy runs deep in my bones and it all started with this dish, sambal goreng, meaning fried chili.  Filled with quintessential Indonesian flavor (heat, salty, garlic rich), sprinkle a pinch of this sambal on a mound of white rice, beef rendang curry, or even instant ramen and you have yourself a thoroughly flavored Indonesian meal.  To be honest (and my friends will attest), I love it so much I eat it on tortilla chips plain.  And thanks to my Indonesian stepmom, Di, I have learned how to cook it to perfection.  Oh how chilies take me back to my island baby roots!

Sambal Goreng


6-8 shallots

1-2 heads garlic

20-25 thai chili peppers

Vegetable or canola oil for frying

*a teeny tiny smudge of shrimp paste for the brave


Thinly slice the shallots, garlic, and thai chili peppers.  Heat oil in a non-stick pan on high.  Add shallots, garlic, and chilies to oil and stir continuously.  If you are combining with shrimp paste, add to oil now.  Be sure to watch closely as sambal turns golden brown in color (you don't want them to burn).  Remove from pan and drain excess oil by laying sambal on a bed of paper towels.  Add a pinch of salt and serve!

Sambal Goreng

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