What is sambal in balinese kitchen? • Miniwanderlust Team

19 recipes to fall in love with sambal and Indonesian food

If you love spicy flavors — or avoid them like the plague — this guide to Indonesian sambal sauce is just what you need to get to know the “chili enemy” and maybe, who knows, fall in love with it!

If you’re into world cuisines like we are, get ready: Bali and all of Indonesia will introduce you to a galaxy of fiery sauces that will blow your mind. Did you know there are over 300 different types of sambal? Every island, every local culture has its own version, with unique ingredients and preparation methods that vary from place to place.

And it’s not just an Indonesian thing — sambal is also hugely popular in Malaysia, Brunei, Singapore, and Sri Lanka.

What is sambal?

Let’s start with the basics: sambal is a kind of spicy paste made from crushed chilies that accompanies meat, fish, and vegetables. You’ll often see it fresh in a little bowl next to your sate babi (pork skewers), but you can also find jarred versions that look like ketchup (careful not to mix them up!).

A little historical fun fact: the chilies used in sambal (like cabe rawit or cayenne) aren’t originally from Indonesia. They arrived from Spain and Portugal in the 1500s after the discovery of the Americas. Before that, the sauce was made with local spices like cabya, ginger, and andaliman (a type of Szechuan pepper).

In 2017, Gadjah Mada University in Yogyakarta catalogued 212 types of sambal across Indonesia: nearly half from Java, and about 8% from Bali. In the west, cooked versions (sambal masak) are preferred, while in the east, including Bali, raw ones (sambal mentah) are more common.

To make sambal properly, you’ll need a cobek (an Indonesian basalt mortar) and a ulekan, the pestle used with a special twisting motion — almost like turning a screwdriver.

The 19 most traditional sambal recipes — pick your favorite!

The differences between the many sambals come down to:

the type of chili used
how it’s crushed
the added ingredients
whether it’s cooked or raw

The one thing they all share? The red shallot (bawang merah) — a staple ingredient in every Indonesian and Balinese kitchen.

Here are the 19 sambals you absolutely need to know:

1. Sambal andaliman (North Sumatra)
Curly green chilies, shallots, garlic, cloves, andaliman, lime, green tomatoes, and salt. Served raw, fresh, and aromatic.

2. Sambal bajak (Java)
Red chili fried with shallots, garlic, shrimp paste (terasi), nutmeg, and palm sugar. Sweet and mild.

3. Sambal balado (West Sumatra)
Red or green chilies, shallots, garlic, tomatoes, lime, and palm sugar, all sautéed together.

4. Sambal bawang merah
Red shallots, chili, garlic, lemon, and shrimp paste, all fried in a pan.

5. Sambal dabu-dabu (North Sulawesi)
Raw tomatoes, red chilies, calamondin, basil, and shallots, topped with hot oil.

6. Sambal hijau (West Sumatra)
Green chilies, red onions, garlic, salt, and sugar — all fried together.

7. Sambal jenggot (Java)
Chilies, garlic, brown sugar, galangal, and grated dried coconut sautéed until creamy.

8. Sambal kacang
The famous peanut sauce, with chili (not always spicy), garlic, shallot, sugar, and roasted peanuts — fried and ground.

9. Sambal kecap
Sweet soy sauce (kecap manis), shallots, lime, red chili, and tomato, all chopped and mixed raw.

10. Sambal lado (West Sumatra)
Curly green and cayenne chilies, shallots, garlic, tomato, kaffir lime leaves, salt, and pepper — cooked together.

11. Sambal matah (Bali)
The Balinese queen of sambals: lemongrass, shallots, garlic, cayenne, lime juice, and kecombrang (a pink-flowered ginger). All crushed raw.

12. Sambal oelek (or ulek)
The raw chili paste that’s the base for many other sambals.

13. Sambal pecel (Java)
Chili, garlic, shrimp paste, galangal, tamarind extract, and palm sugar — cooked and often served with leafy greens.

14. Sambal pencit or mangga (Java)
A version with thin slices of raw mango — perfect with fish.

15. Sambal rica (North Sulawesi)
Chili, lime, ginger, lemongrass, and shallots — fiery and great with meat.

16. Sambal tempoyak (Sumatra & Borneo)
Made with fermented durian (the smelliest fruit in the world!), chili, and sometimes lemongrass, shallots, anchovies, and turmeric if cooked.

17. Sambal terasi
A classic sambal made with fermented shrimp paste, salt, sugar, and red chilies — often with raw tomato.

18. Sambal tomat
Tomato, sugar, shrimp paste, onion, garlic, and tamarind juice. Can also be made without chili — perfect for kids.

19. Sambal udang bawang (Surabaya)
One of the spiciest: chili, shallots, garlic, tamarind, and coconut oil.

Feeling hungry already? That’s Indonesian cuisine calling!

Balinese and Indonesian food is a wild mix of Asian and European influences that’ll make you fall head over heels. From bold flavors to delicate spices, every dish is a discovery.

How to eat sambal

When you’re in Indonesia, don’t be afraid to add sambal to everything — it’s the fiery heart that elevates every meal. It usually accompanies meat, fish, rice, or vegetables. If you’re curious, head to local warung and try as many versions as you can!

Discover the real taste of Bali: authentic Balinese food to try (and cook!)

If you’re chasing the true flavors of Bali, skip the fancy tourist restaurants and go straight to the warung — the small family-run eateries where locals eat. Here, food is made with fresh ingredients, family recipes, and zero fuss.

Here are some dishes you absolutely must try, or cook back home:

Nasi campur – the ultimate Balinese all-in-one dish
A colorful plate of white rice with small portions of meat, tempeh, vegetables, and often an egg. The secret? A super fresh and fiery sambal sauce.

Basic Balinese sambal oelek recipe

5 fresh red chilies
2 garlic cloves
1 tbsp lime juice
1 tbsp coconut or vegetable oil
a pinch of salt
Blend everything — and voilà, your spicy sauce is ready!

Ayam betutu – spiced chicken in banana leaves
Chicken marinated in a mix of turmeric, ginger, galangal, and lemongrass, then slowly cooked wrapped in banana leaves. The result? Tender, aromatic, and full of flavor.

👉 Want to know what to feed your kids in Bali without fuss (and with a big smile)? Check out our list of kid-approved dishes here:
What to eat in Bali with kids (no tantrums guaranteed!)

Spoiler: the simplest warung hide the best flavors! 🍜✨

And if you really want to dive into Indonesian culture, what’s better than getting your hands dirty? A local cooking class will teach you all the tricks, secrets — and maybe even a hidden sambal recipe or two.

Planning a trip to Bali with kids?

From mystical temples to the rice fields of Sidemen, from local markets to beaches: Bali is a family-sized adventure waiting for you. I’ve gathered practical tips, authentic stops, and low-budget ideas to help you discover the island with curious eyes and light backpacks.

And if you want to go even deeper, to discover the Real Bali — the one you won’t find in brochures — I recommend Viaggiaibali.com: a complete guide for those who dream of truly living it, with a sustainable and respectful eye towards local communities.

Read all articles about Bali with kids →
Go to Viaggiaibali.com →