Sambal Andaliman: a 10 Minute Pepper Sambal Recipe

Welcome to another great sambal recipe! Sambal andaliman is another easy and quick to make sambal that uses andaliman peppers as a base.

To make sambal andaliman, simply chop some chillies, garlic and onion roughly and add them to a foodprocessor. Grind the ingredients with the andaliman peppers and other spices. That’s it!

What is sambal andaliman?

Sambal andaliman is a spicy sambal that originates from North Sumatra in Indonesia. It is made from a handful of ingredients that are commonly found in Southeast Asian and Indian kitchens.

The ingredients include andaliman pepper, chili peppers, shallots, garlic, and palm sugar. This fiery paste is incredibly versatile and can be served alongside rice dishes, grilled meats and seafood, and even used while cooking.

Let’s get started on a detailed guide on how to make sambal andaliman!

Step 1: Collect the ingredients

Note: the given kcal count is based on a single teaspoon serving.

What to consider when choosing the ingredients

When it comes to making sambal andaliman, the ingredients you use will heavily influence the outcome. Let’s take a closer look at each ingredient and what it brings to the recipe.

First up, andaliman pepper. This spice is a key ingredient in the sambal and is well-known for its floral and citrusy notes. Andaliman pepper is native to North Sumatra and can be hard to find outside of Indonesia.

If you can’t get your hands on andaliman pepper, Sichuan pepper is a great substitute. Just be aware that Sichuan pepper has a slightly different flavor profile with more of a numbing effect on the tongue.

Next, we have chili peppers. You can use any color of chili pepper for sambal, but we recommend using a mix of colors to add depth to your dish.

Bird’s eye chili peppers are the traditional choice, but you can also use more of the regular, less spicy, chili peppers if you prefer.

Shallots and garlic help to round out the flavor of the sauce and add a sweetness to balance out the heat. Finally, palm sugar is used to give the sauce a hint of sweetness that counteracts the spiciness.

Step 2: Chop and grind the ingredients

Once you have all your ingredients, it’s time to get chopping and grinding. Begin by washing and roughly chopping the chili peppers, shallots, and garlic.

Add them to a food processor along with the spices and sugar. If you want a smoother consistency, add a little bit of oil to the mix. Blend everything together until you achieve the desired consistency.

Step 3: Serve and conserve sambal andaliman

When it comes to serving and conserving sambal andaliman, it’s best to stick to small portions. A teaspoon of sambal is enough to add a kick to any dish.

This sauce pairs particularly well with rice dishes, grilled meats and seafood, and curries. You can also use sambal andaliman as a paste when cooking to replace black or white pepper.

I can recommend adding this sambal to the following dishes:

• Nasi kuning
• Nasi uduk
• Nasi goreng cina
• Nasi goreng ayam
• Ayam paniki
• Nasi tomat

Just be aware that this fresh sambal doesn’t have a very long shelf life and should be used within a few days of making it. I recommend serving sambal andaliman immediately for the best taste experience.

If you enjoy making sambal, be sure to check out my other ones:

• Sambal jahe
• Coconut sambal
• Carrot sambal
• Sambal dabu dabu
• Sambal tempe

FAQ

What is the difference between andaliman and sichuan pepper?

Andaliman is known for its floral and citrusy notes, while sichuan pepper has more of a numbing effect on the tongue.

How do you use Andaliman Pepper?

Andaliman pepper can be used in a variety of dishes, such as curries, stews, and even desserts. Check out the recipes above for more inspiration!

What is Thai Sambal?

Thai sambal is a type of spicy condiment that is made with a mix of chili peppers, garlic, and fish sauce.

What is Andaliman Pepper?

Andaliman pepper is a spice that is native to North Sumatra in Indonesia. It is known for its floral and citrusy notes.

What is the scientific name for Andaliman?

The scientific name for Andaliman is Zanthoxylum acanthopodium.

What is special about Sichuan Pepper?

Sichuan pepper is known for its numbing effect on the tongue, which makes it a popular ingredient in Szechuan cuisine.