Spicy Indonesian Lemongrass Sambal


6 or more Thai or Serrano chilies, seeded and chopped
1 cup shallots, chopped
1/4 cup fresh ginger
3 tbs fresh lemon grass, white and light green parts only
6 macadamia nuts
4 garlic cloves coarsely chopped
2-3 tsp light brown sugar (this brings out the flavors in the spices)
2 tsp turmeric
dash kosher salt
1 tsp ground coriander
1 tsp paprika
1 bay leaf crumbled
1 tsp black pepper
2 tbs vegetable oil, more if needed
1 cup water

This spicy sauce can be used as a marinade or as a dipping sauce. It works well with chicken, beef, pork or seafood.

  • Add all ingredients for sambal into a food processor and process until a smooth paste forms.
  • If you want spicier add more chilies.
  • Heat 2 tbs of oil in a heavy sauce over medium-high heat.
  • Cook until fragrant and slightly brown, stirring constantly and adding more oil if mixture is too dry.
  • Add 1 cup of water, reduce heat to medium and simmer until most of the water is absorbed but the mixture is still creamy.
  • Stir often for about 4 minutes, then transfer to a bowl and cool.
  • Cover and refrigerate until ready to use.





10 min


5 min


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