sambal aceh

Sambal Aceh: an Easy to Make and Spicy Sambal

Last Updated on March 26, 2024 by Damian

Welcome to another great sambal recipe! Sambal aceh, a sambal from the region of aceh. Is a very nice and easy to make sambal that uses very little ingredients. I was able to make this from ingredients I have in stock in my kitchen.

To make sambal aceh, simply grind some chillies and garlic. Fry the paste with some spices and that’s it!

Let’s get started:

Step 1: Collect the ingredients

sambal aceh

Sambal Aceh

Damian
Sambal Aceh! This sambal originates from the Indonesian region of Aceh and produces a very spicy sambal due to the use of many bird's eye chillies. Try it out if you dare!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sambal
Cuisine Indonesian
Servings 2 servings
Calories 30 kcal

Equipment

  • Food processor

Ingredients
  

  • a handful of bird's eye chillies
  • 1 garlic clove
  • 1 tbsp white vinegar
  • 2 tbsp water
  • 1 tbsp kecap manis
  • 1 tsp palm sugar
  • salt to taste

Instructions
 

  • Collect the ingredients
  • Chop and grind the ingredients
  • Fry sambal Aceh
  • Serve and conserve sambal Aceh
Keyword Sambal Aceh

Note: The estimated kcal count is based on a 2 tsp serving.

What to consider when choosing the ingredients

Choosing the right ingredients is crucial when making Sambal Aceh. First and foremost, you need to pick the right type of chili pepper. Sambal Aceh is traditionally made with bird’s eye chili peppers, but you can also use any other type of chili pepper that you prefer.

It’s important to note that the hotter the chili pepper, the spicier your sambal will be. You can also choose to remove the seeds to reduce the spiciness level.

Apart from chilies, you’ll need garlic, vinegar, water, palm sugar, kecap manis, and salt. When buying garlic, make sure it’s fresh and free from mold. White vinegar is preferred, but you can use any type of vinegar that you have on hand.

For the palm sugar, you can substitute with regular sugar, but palm sugar gives it a unique flavor that’s hard to replicate.

sambal aceh ingredients

Step 2: Chop and grind the Ingredients

Once you have all the ingredients, it’s time to chop and grind them. Start by washing the chililes and roughly chopping them. If you prefer a milder sambal, you can remove the seeds.

grinding ingredients
ground ingredients

Next, peel and chop the garlic clove. Add the chilies and garlic to a food processor and grind until smooth. You can also use a mortar and pestle if you want a coarser texture.

Step 3: Fry sambal Aceh

To make the sambal, take a frying pan and set it to medium heat. Once the pan is hot, add the ground paste and the rest of the ingredients (vinegar, water, palm sugar, kecap manis, and salt).

Fry for a few minutes until the moisture has reduced to your desired consistency. Double the ingredients if you want more sambal. However, be cautious when preparing it; leaving the seeds in the chilies will result in an extremely hot sambal.

Step 4: Serve and conserve sambal Aceh

Sambal Aceh is a versatile chili paste that can be served with various recipes or used to spice up foods during the cooking process. It goes well with grilled vegetables, meat, fish, and rice. You can also use it as a substitute for hot sauce in your favorite dishes.

I recommend serving sambal aceh with the following:

sambal aceh zoomed

If you’re not using it immediately, transfer the sambal to a clean jar and store it in the fridge. It can last for a few days when refrigerated and best eaten fresh. Always check the food for spoiling before consuming it.

I hope you liked this sambal recipe. If you did, please let me know what you think and leave a rating. Also, consider checking out some of my other sambal recipes:

Yum

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