Sambal Cibiuk - simple green sambal

Ingredients

• 10green lomboks
• 5green rawits
• 2 cmkencur
• 3 clovesgarlic
• 1 tsptoasted terasi (shrimp paste)
• 1 tspsalt
• 1/2 tbsppalm sugar

Instructions

1. 1

   Roast the chillies

   Roast the green lomboks, green rawits and garlic until cooked through.

2. 2

   Grind to a paste

   Pound or grind all the ingredients together into a paste.

What is Sambal Cibiuk?

Sambal Cibiuk is a green chilli sambal associated with Cibiuk in West Java, Indonesia. Like many Indonesian sambals, it is served as a condiment alongside a meal rather than as a dish on its own.

This version keeps the ingredient list short: roasted chillies and garlic provide the base, while kencur and toasted terasi give the paste its distinctive aromatic, savoury character.

Nutrition and macros by portion

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

The chillies and palm sugar contribute most of the carbohydrates, while terasi provides some protein and salt; the recipe contains no added oil, so it has little added fat. Serve a modest spoonful with rice, a protein-rich main and vegetables to make the sambal part of a more balanced plate.

Choosing the ingredients

Green chillies: The lomboks provide the main body of the sambal, while the smaller rawits add extra heat. Chilli strength varies, so taste the finished paste before serving.

Kencur and terasi: Kencur, also called aromatic ginger, has a sharp, earthy fragrance. Toasted terasi is a fermented shrimp paste that adds salty savouriness; it is not the same as fresh shrimp.

Roasting the chillies and garlic

Even roasting: Roast the chillies and garlic until cooked through, turning them as needed so they soften and develop colour on more than one side. The recipe does not specify a heat source or roasting time, so use the appearance and tenderness as your cues.

Garlic: Keep an eye on the cloves, as they may cook sooner than the larger chillies. Remove them once done rather than letting them burn.

Grinding the paste

Texture: Pound the ingredients in a mortar or use a grinder, stopping when they form a paste. A little texture is welcome in sambal; it need not be perfectly smooth.

Seasoning: Salt and palm sugar help balance the chilli, kencur and terasi. Taste after grinding and adjust only if needed.

Serving the sambal

A little goes a long way: Serve it as a condiment with rice, grilled fish, chicken or vegetables. Its heat and savoury flavour can complement a simple meal without needing to be mixed into every bite.

For a fuller plate, pair it with a protein and vegetables as well as rice. Keep the sambal in a small serving dish so everyone can choose their own amount.

Recipe notes & tips

• Wear gloves when handling rawits if you are sensitive to chilli heat.
• Roast the chillies and garlic evenly so they soften without scorching.
• Pound the ingredients in batches if your mortar is small.
• Taste the paste before serving, as the chillies can vary in heat.
• Use a clean, dry spoon when serving leftover sambal.

Variations

• Milder heat: Use fewer rawits for a gentler chilli flavour.
• More heat: Add another rawit and grind it in with the other ingredients.
• Smoother texture: Grind the ingredients for longer until the paste is more uniform.
• Chunkier texture: Pound briefly and leave some pieces of chilli visible.
• Serving idea: Offer the sambal alongside grilled fish, chicken or vegetables.

Common mistakes to avoid

• Scorched garlic: Watch the cloves closely and take them off the heat once cooked.
• Uneven roasting: Turn the chillies and garlic so they cook on all sides.
• Over-grinding: Stop once the ingredients form a paste if you prefer some texture.
• Too much heat: Start with less rawit and add more only after tasting.
• Unbalanced seasoning: Taste the finished paste to check the salt and palm sugar.

How to store

Keep leftover sambal in a clean, airtight container in the fridge and use it within 3 days. Serve it cold or bring it to room temperature; the recipe does not include reheating instructions.

Frequently asked questions