A Singaporean Mum

When we lived in Dubai, a good friend took me to an Indonesian restaurant in Karama that served truly authentic dishes. I always ordered the ayam penyet — it’s not easy to make a good one at home. But what really blew me away was their sambal terasi — the depth of flavour, the chilli kick, and that perfect balance of savoury and tangy.

Recently, I tasted a homemade sambal terasi at the kids’ godma’s place, made by her Indonesian helper. The moment I did, I was transported back to that restaurant — so close to the flavours I’d been chasing! She told me the ingredients and method that went into making the sambal, but couldn’t give me exact measurements (everything was “aga-aga”).

Hence, I’ve taken it upon myself to do some R&D, and I’m excited to share it with you!

Here’s how I do it!

Ingredients

100g red chilli padi — only attempt if you can take spice

1 medium tomato, chopped into quarters

5–6 cloves garlic

4–5 shallots

30g terasi (or belachan if unavailable)

3–4 tbsp gula melaka (for 100g chilli padi; adjust accordingly for lower spice levels)

1/2 tsp salt, adjust to taste

Spice Levels:

🔥 Mild → 20g chilli padi + 40g mild red chillies

🔥🔥 Medium → 40g chilli padi + 40g mild red chillies

🔥🔥🔥 Hot → 80g chilli padi + 20g mild red chillies

🔥🔥🔥🔥🔥🔥🔥🔥🔥 Mad Hot → 100g chilli padi

Method

1. Steam Aromatics & Tomato

• Steam chillies, garlic, shallots and tomato in a small bowl for 10 mins.

2. Pound with Pestle & Mortar

• Transfer ingredients to a pestle & mortar.

• Pound to desired consistency (coarse or smooth).

3. Fry Pounded Blend

• Heat oil in a pan.

• In the same pan, fry the terasi/belachan (shrimp paste) until fragrant and lightly toasted.

• Add pounded blend and fry until fragrant.

• Add in gula melaka and salt, to taste.

4. Serve

• Best served with steamed rice, ayam penyet (recipe here!) and sambal goreng (recipe here!).