Sambal Lotek - sambal with peanuts

Ingredients

• 60 g, friedpeanuts
• 6garlic cloves
• 11red bird’s eye chillies (rawits)
• 1 tbsptamarind water
• 60 mlhot water
• 2 tbsppalm sugar
• 1 tspsalt

Instructions

1. 1

   Pound the aromatics

   Pound or grind the chillies, garlic, palm sugar and salt together until they form a paste.

2. 2

   Add peanuts

   Mix in the fried peanuts and tamarind water, then pound or grind until the peanuts have softened.

3. 3

   Loosen and serve

   Stir in the hot water and serve the sambal with lotek.

What is sambal lotek?

Lotek is an Indonesian vegetable dish served with a peanut-based dressing, and sambal lotek is the lively, seasoned sauce that accompanies it. This version combines chillies, garlic, palm sugar and tamarind for a balance of heat, sweetness and tang.

Pounding the ingredients brings them together into a cohesive paste, while the hot water makes it easier to serve alongside the vegetables.

Nutrition and macros by portion

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

Peanuts provide most of this sauce’s fat and some of its protein, while palm sugar supplies much of its carbohydrate. For a more balanced plate, serve it with lotek’s vegetables and include a protein-rich accompaniment if desired.

Choosing the ingredients

Chillies: Red bird’s eye chillies give the sambal its heat. Use fewer if you prefer a milder sauce.

Peanuts: The recipe calls for fried peanuts, which bring the sauce its nutty flavour and substantial texture.

Tamarind: Tamarind water adds a sour note that balances the palm sugar and rich peanuts.

Pounding the paste

Start with the chillies, garlic, palm sugar and salt so they can be worked into a paste before the peanuts go in. A mortar and pestle gives you direct control over the texture; a grinder is also given as an option in the method.

Once you add the peanuts and tamarind water, continue pounding or grinding until the peanuts soften into the mixture.

Getting the texture right

The finished sambal should be a thick, spoonable paste rather than a dry mixture. Add the hot water as directed to loosen it for serving.

If the peanuts still feel too firm or separate from the paste, continue pounding or grinding before adding the hot water.

Serving with lotek

Serve the sambal with lotek, as the recipe suggests. Its spicy, sweet and sour flavours pair naturally with the dish’s vegetables.

Stir the sauce before serving so the loosened paste is evenly combined.

Adjusting the heat

The chillies are the main source of heat, so the simplest adjustment is to reduce their number. If you like a fierier sauce, keep all 11 and taste the finished sambal before serving.

Pound the chillies thoroughly with the other paste ingredients so their flavour is distributed throughout.

Recipe notes & tips

• Pound the chillies, garlic, palm sugar and salt before adding the peanuts.
• Use fried peanuts as specified for the intended nutty flavour.
• Add the tamarind water with the peanuts so it can be worked into the paste.
• Pour in the hot water after the peanuts have softened.
• Taste the sambal before serving and adjust the number of chillies next time to suit your preference.

Variations

• Milder sambal: Use fewer bird’s eye chillies to reduce the heat.
• Hotter sambal: Keep all 11 chillies for a stronger kick.
• Smoother texture: Grind the mixture for a more uniform paste.
• Coarser texture: Pound the mixture by hand and stop while some peanut texture remains.
• Tamarind balance: Adjust the tamarind water to suit how tangy you like the sauce.

Common mistakes to avoid

• Adding water too early: Pound the aromatics and peanuts with the tamarind water first, then add the hot water.
• Leaving the peanuts too firm: Keep pounding or grinding until they have softened into the paste.
• Overdoing the chillies: Start with fewer if you are unsure of your preferred heat level.
• Skipping the salt: Include the stated teaspoon so the sweet, sour and spicy flavours are seasoned.
• Serving without mixing: Stir the sambal after adding hot water so its texture is even.

How to store

Store leftover sambal in a covered container in the fridge and use within 3 days. Stir it before serving; add a little hot water if it has thickened.

Frequently asked questions