Sambal Soto

Chili Dip for Soto

Preparation info
  • Makes

    1 cup

    • Difficulty


    • Ready in

      15 min

Appears in
The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands

By Heinz Von Holzen

Published 2015

  • About


  • 3 candlenuts, deep-fried whole until golden
  • 4–5 red finger-length chilies or 5–7 bird’s-eye chilies, deseeded


Grind the candlenuts, chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little lime or lemon juice if necessary to keep the mixture turning. Season the ground paste with the sugar, salt and lime or lemon juice. Serve in a small bowl.