Sambal Taoco - sambal made with taoco

Ingredients

• 15 tbsptaoco (fermented soybean paste)
• 150 mlthick coconut milk
• 10green chillies
• 5shallots
• 4 clovesgarlic
• 2lemongrass stalks
• 4Indonesian salam leaves
• 5 tsptamarind
• 1 tsppalm sugar
• 1/2 tspsalt
• 3 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the green chillies into thin rings. Finely chop the shallots and garlic.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the shallots, garlic and chillies for 5 minutes.

3. 3

   Add seasonings

   Add the lemongrass, salam leaves, tamarind, palm sugar and salt, then mix well.

4. 4

   Cook the sambal

   Stir in the taoco and coconut milk. Cook, stirring, until done, then serve.

What is sambal taoco?

Sambal is a broad family of chilli-based condiments found across Indonesia and neighbouring parts of Southeast Asia. This version takes its savoury depth from taoco, a fermented soybean paste, and rounds it out with coconut milk.

Chillies, shallots, garlic, lemongrass, salam leaves and tamarind layer heat with aromatic and tangy notes. The result is a cooked sambal to serve as a condiment rather than a stand-alone meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The taoco, coconut milk and oil provide most of this sambal’s energy, with the coconut milk and oil contributing much of the fat; the recipe lists no substantial protein or carbohydrate source beyond these ingredients and the seasonings. Pair a modest serving with rice and a protein such as tofu or fish, plus vegetables, for a more rounded plate.

Choosing the ingredients

Taoco: this fermented paste brings the main salty, savoury flavour. Its saltiness can vary, so taste the finished sambal before adding any extra salt.

Aromatics: green chillies provide the heat, while shallots and garlic build the base. Lemongrass and Indonesian salam leaves add fragrance as they cook.

Coconut and tamarind: thick coconut milk softens the sharpness of the paste and chillies. Tamarind brings a tart counterpoint, while palm sugar balances it.

Frying the aromatics

Fry the shallots, garlic and chilli in the oil for the stated 5 minutes, stirring so they cook evenly. The method does not specify a heat level, so keep the pan at a moderate heat and lower it if the garlic starts to darken quickly.

Cutting the chillies into thin rings helps them distribute through the sambal. Chop the shallots and garlic finely so they soften readily in the short frying stage.

Cooking to the right texture

After adding the taoco and coconut milk, keep stirring as the mixture cooks. The recipe gives no exact cooking time for this stage; look for a cohesive, hot sambal rather than relying on a fixed number of minutes.

The coconut milk makes this version richer and more fluid than a dry chilli paste. If the mixture begins to catch on the pan, reduce the heat and keep it moving.

Seasoning with balance

Taoco is already a seasoned fermented paste, and the recipe also includes salt, tamarind and palm sugar. Taste once everything has cooked together, then adjust only if needed.

The listed amount of tamarind is given without a preparation detail. If using a concentrated tamarind product, stir it in thoroughly so its acidity is evenly distributed.

Serving sambal taoco

Serve the sambal as an accompaniment to plain rice, grilled fish, tofu or vegetables. Its salty, spicy and creamy character works well beside simply cooked foods.

Because it is a condiment, offer a small spoonful at first and let diners add more to taste. Remove the lemongrass and salam leaves before serving if you prefer not to leave the whole aromatics in the dish.

Recipe notes & tips

• Cut the chillies into evenly thin rings so they cook at a similar rate.
• Keep the shallots, garlic and chillies moving in the pan during their 5-minute fry.
• Stir continuously after adding the coconut milk to help prevent the mixture catching.
• Taste before adding extra salt, as taoco can already be quite salty.
• Fish out the lemongrass and salam leaves before serving if you want a smoother condiment.

Variations

• Adjust the heat: use fewer green chillies for a milder sambal.
• Add acidity gradually: start with less tamarind and add more to taste.
• Use another oil: choose a neutral cooking oil if you do not want its flavour to compete with the aromatics.
• Serve with vegetables: spoon the sambal alongside steamed or grilled vegetables.
• Make it a meal: serve with rice and tofu or fish rather than using it only as a condiment.

Common mistakes to avoid

• Burning the garlic: keep the pan at a moderate heat and stir the aromatics during frying.
• Adding salt too soon: taoco can be salty, so taste the cooked mixture before seasoning further.
• Leaving the sambal unstirred: stir as it cooks with coconut milk to stop it catching on the pan.
• Chopping the aromatics too coarsely: finely chop the shallots and garlic so they soften during the brief fry.
• Serving the whole aromatics by accident: remove the lemongrass and salam leaves if you do not want diners to encounter them.

How to store

Cool promptly, then store in a covered container in the fridge and use within 3 days. Reheat gently in a pan, stirring until hot throughout; add a small splash of water if it has thickened.

Frequently asked questions