Fermented sambal

Preparation info

  • Difficulty


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

Locavore has been named Indonesia’s top restaurant for its creativity with local produce. One simple yet sensational morsel is their fermented chilli sambal, which they serve on a cassava crisp with a lemon basil leaf. Head chef Eelke Plasmeijer generously shared the recipe with me.


  • 250 g (9 oz) red chillies, seeded and finely chopped
  • 85 g (3 oz) red Asian shallots, finely chopped
  • 2 garlic cloves, grated
  • 1 lemongrass stick, white centre only, finely chopped
  • 2 lime leaves, finely chopped
  • 1 teaspoon sea salt
  • 1 tablespoon lime juice


Mix everything together and transfer to a sterilised jar. Close with a lid. Let sit at room temperature for 4-5 days, depending on how funky you’d like it to be. Store in the fridge.