For most Indonesians, chili sauce is not only an accompaniment to food, but is a mandatory menu item at meals. Chili sauce can indeed add flavor to food.
In fact, it is so popular that there are various types of chili sauce in Indonesia. Like the very popular one, namely chili paste. This chili sauce is suitable to be enjoyed with almost all side dishes, especially fried chicken. The savory fried chicken combined with the spicy chili sauce is guaranteed to make your meal even more delicious.
Nah, You can also try serving chili sauce to accompany your own fried chicken menu, you know! Here are 12 chili sauces for dipping fried chicken that will make you addicted.
1. Sambal Colo Colo
Ingredients:
Red cayenne pepper – 8 pieces
Green cayenne pepper – 7 pieces
Shallots – 5 cloves
Green tomatoes – 2 pcs
Salt – 1/2 tsp
Granulated sugar – 1/4 tsp
Lime juice – 1 tbsp
Water – 50 ml
How to make:
- Thinly slice red cayenne pepper, green cayenne pepper and red onion. Cut the green tomatoes into small cubes.
- Mix well the red cayenne pepper, green cayenne pepper, red onion, green tomatoes, salt and sugar.
- Add lime juice and water, mix well, serve.
Tips
Let the chili sit for 15 minutes before serving, so the flavors mix well.
2. Shrimp paste
Ingredients:
Curly red chilies – 150 grams
Red cayenne pepper – 75 grams
Large red chilies – 3 pieces
Brown sugar – to taste
Shrimp paste, grilled – to taste
Red tomato – 1 piece
Shallots – 10 cloves
Garlic – 3 cloves
Salt to taste
Cooking oil – 100 ml
How to make:
- Stir in curly red chilies, red cayenne peppers, large red chilies, tomatoes, shallots and garlic until wilted. Lift and drain.
- Blend the chili ingredients, add salt and brown sugar to taste.
- Saute again until it changes color more deeply. Serve.
Tips
- Choose good and fresh shrimp paste for tastier results.
- Before the shrimp paste is used, it should be burned first so that the taste and aroma become stronger.
- Brown sugar can be replaced with regular granulated sugar.
3. Embe chili sauce
Ingredients:
Cayenne pepper – 20 pieces
Curly red chilies – 2 pieces
Shallots – 10 pieces
Garlic – 3 cloves
Shrimp paste – 1 tsp
Lime – 1 piece
Salt to taste
Sugar – to taste
How to make:
- Thinly slice the shallots, garlic and chilies. Set aside.
- Fry the shallots and whites separately until brown. Lift and drain.
- Saute the chilies until wilted, add the shrimp paste, stir until the shrimp paste is crushed.
- Add salt and sugar to taste, stir well.
- Mix the fried chilies and their oil with the fried shallots and white onions.
- Add lime juice, stir well.
4. Pecak Sambal
Ingredients:
Red cayenne pepper – 20 pieces
Green cayenne pepper – 15 pieces
Tomato – 1 piece
Shallots – 8 pieces
Salt to taste
Sugar – to taste
Frying oil – enough
How to make:
- Cut the tomatoes into small cubes, set aside.
- Coarsely chop the green chilies, red chilies and 1/2 of the shallots.
- Add the tomato slices, season with salt and sugar to taste, stir well.
- Thinly slice the remaining red onion, then fry briefly until browned in cooking oil.
- Pour the oil and fried shallot slices into the ground chilies. Stir well.
- Pecak chili sauce is ready to be served.
5. Plow Sauce
Ingredients:
Cayenne pepper – 10 pieces
Red chilies – 5 pieces
Shallots – 5 pieces
Garlic – 2 cloves
Shrimp paste, grilled – 1/2 tsp
Galangal – 2 cm
Bay leaves – 2 pieces
Small tomatoes, sliced – 1 piece
Salt – 1 tsp
Granulated sugar – 2 tsp
Frying oil – enough
How to make:
- Heat oil, fry red chilies, cayenne peppers, shallots and tomatoes until wilted, drain.
- Coarsely grind the fried ingredients. Add galangal and grilled shrimp paste, grind again.
- Reheat the oil used for frying, saute the crushed chilies, add salt, granulated sugar and bay leaves. Cook until the chilies are cooked, adjust the taste if it is right, turn off the heat.
Tips
- Adjust the amount of chili according to individual taste.
- If you want the chili sauce to last a long time, fry the chili sauce until the oil dries out a bit.
- It is more delicious if granulated sugar is replaced with brown sugar.
6. Sambal Tuk Tuk
Ingredients:
Anchovies, roasted – 1 tbsp
Red cayenne pepper – 10 pieces
Red chilies – 5 pieces
Shallots – 4 pieces
Garlic – 2 cloves
Candlenuts – 3 pcs
Tomatoes, medium size – 1/2 fruit
Andaliman – 1 tsp
Granulated sugar – 1/2 tsp
Salt – 1/2 tsp
Frying oil – enough
How to make:
- Heat a frying pan with a little oil, fry or roast all the ingredients first except the andaliman and anchovies which have been roasted separately.
- Coarsely grind all the fried spices, add andaliman, sugar and salt and grind again until the texture is to your taste.
- Add the roasted anchovies, beat roughly, stir evenly with the chili sauce.
- Check the taste, if it’s right it’s ready to be served.
7. Sambal Petis
Ingredients:
Cayenne pepper – 8 pieces
Garlic, fried – 1 clove
Prawn paste – 2 tbsp
Roasted peanuts – 2 tbsp
Salt – 1/4 tsp
Combed brown sugar – 1 tbsp
Sweet soy sauce – 1 tsp
Boiled water – 50 ml
How to make:
- Pulse the chilies and garlic until smooth.
- Add peanuts, petis, salt and brown sugar. Knead again until smooth.
- Add sweet soy sauce and water. Knead again while stirring well.
- Chili paste is ready to be served.
8. Sambal Dabu Dabu
Ingredients:
Red chilies – 2 pcs
Green chilies – 2 pcs
Cayenne pepper – 30 pieces
Tomato – 1 piece
Shallots – 5 pieces
Lime – 1 piece
Salt to taste
Sugar – to taste
Hot oil – enough
How to make:
- Cut red chilies, cayenne peppers, shallots into small pieces. For tomatoes, remove seeds, cut into small cubes.
- Mix all the sliced chilies, tomatoes and red onions together. Add salt and sugar to taste, stir well.
- Heat enough cooking oil then pour it hot over the sliced chilies, tomatoes and shallots.
- Add lime juice, stir well. Dabu-dabu chili sauce is ready to be served. Ingredients:
9. Sambal Kencur
Ingredients:
Red chilies – 5 pieces
Cayenne pepper – 5 pieces
Shallots – 3 items
Garlic – 1 clove
Kencur – 1 knuckle
Shrimp paste, grilled – 1/2 tsp
Tomato, small size – 1 piece
Salt to taste
Lime juice – 1 tsp
How to make:
- Mix red chilies, cayenne peppers, shallots, garlic and galangal, add coarse grinding salt. Grind evenly.
- Add the tomatoes and shrimp paste again until smooth.
- Add lime juice, stir until smooth and don’t forget to adjust the taste.
10. Basil Chili Sauce
Ingredients:
Basil leaves – 1 handful
Red chilies – 5 pieces
Devil’s cayenne pepper – 5 pieces
Shallot – 4 pieces
Garlic – 1 piece
Small tomatoes – 1 piece
Shrimp paste – 1/2 tsp
Brown sugar – to taste
Salt – 1/2 tsp
Cooking oil – 2 tbsp
How to make:
- Heat cooking oil, add red chilies, cayenne peppers, shallots, garlic and tomatoes, cook until wilted then drain.
- Pour the fried ingredients into a mortar, add shrimp paste, brown sugar and salt then grind coarsely.
- Add the basil, mix well with a tablespoon. Don’t forget to correct the taste. Ready to be served with your favorite side dishes.
11. Sambal Pete
Ingredients:
Mata petai, cut in half – 20 seeds
Cooked shrimp paste – 1 tsp
Ebi, roasted – 1 tbsp
Cayenne red chili – 100 grams
Curly red chilies – 150 grams
Shallots – 8 pieces
Garlic – 3 cloves
Red tomato – 1 piece
Salt – 1 tsp
Brown sugar – to taste
Frying oil – enough
How to make:
- Boil cayenne pepper, curly red chilies, shallots, garlic and tomatoes.
- After that, grind or mash it together with the roasted ebi and grilled shrimp paste.
- Heat cooking oil, saute the ground chili sauce.
- Add salt and sugar. Stir until it starts to change color.
- Add the petai, then mix well again.
- Once the chili sauce and petai look cooked, turn off the heat. Lift and serve.
12. Green Sambal
Ingredients:
Large green chilies – 20 grams
Curly green chilies – 30 grams
Green bird’s eye chilies – 50 grams
Shallots – 5 pieces
Garlic – 3 cloves
Green tomatoes, medium size – 1 piece
Orange leaves – 2 pieces
Sugar – 1/2 tsp
Salt – 1 tsp
Lime – 1/2 fruit
Flavoring – 1/2 tsp
Oil for frying – 150 ml
How to make:
- In a pan, cook the chilies and tomatoes with a little water, don’t let them wilt, set aside.
- Prepare a mortar. Cut the tomatoes into pieces, then roughly chop the green chilies, garlic, tomatoes and sliced red onions.
- Saute the mashed chili sauce with lime leaves, sugar, salt and seasoning. Stir well.
- Add orange juice just before lifting, stir well. Serve.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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