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Indonesian sambal pecak, a spicy chili sauce

Indonesian sambal pecak, chili sauce

Main dishes

A spicy Indonesian sauce made with bird’s eye chili, tomato, and shallots, served with hot oil, perfect for adding flavor to fish, meats, and fried foods.

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Recipe from Najla Khairani Siregar, adapted by Recette de cuisine ·

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Sambal pecak is a vibrant and fragrant Indonesian sauce. It combines chili peppers, tomatoes, and French shallots, which are then tossed in hot oil.

Ingredients and directions

  • Prep time15 min
  • Cook time5 min
  • Total20 min
  • DifficultyEasy
  • Cooking methodharvesting
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.49
  • $3.35
  • $0.44

Directions

  1. Roughly chop the chili peppers and tomatoes in a mortar and pestle. Add the sugar and salt, then mix well. ≈ 4 min
  2. Drizzle the sambal with the hot oil from the shallot frying. Sprinkle with French-fried shallots and mix.
  3. Pour servir, pour each dish, pour each plate, add the sauce. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 15 green bird’s eye chili peppers
  • 5 red hot chili peppers
  • 3 finely minced shallots, French-fried and then drained
  • 2 tomatoes, diced
  • A pinch of salt
  • A pinch of sugar
  • Hot, fried shallot oil

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