Sambal Dabu-dabu
In this recipe
About this recipe
Sambal Dabu-dabu is the condiment that can make a simple rice plate exciting. Fresh beats bottled.
Adjust bird’s-eye chili for the family. Children usually need a milder batch.
Taste for heat, salt, and acidity before you finish.
Prep & cook time
- Prep10 minutes
- Cook10 minutes
- Total20 minutes
- Servings8 servings
- LevelEasy
Tools you need
- Mortar or blender
- Skillet
- Spoon
Ingredients
- 3 tomat
- 5 bawang merah
- 5 cabai rawit
- 1 jeruk nipis
- Garam
- Gula
- Minyak panas
Directions
- Prep and clean the chilies and aromatics.
- Fry or sauté anything that should be cooked (skip for raw sambals like dabu-dabu).
- Pound or pulse to the texture you want. Season with salt and sugar.
- For raw sambals: slice, add citrus and hot oil, then toss.
- Taste. Serve at once or jar in clean glass.
Kitchen tips
- Keep some texture for a warung feel.
- Jars must be dry and clean.
- A thin oil layer helps it keep.
Serve with
- Steamed rice
- Fresh vegetables
- Fried fish
- Fried chicken
How to store
Refrigerate in a glass jar 3–5 days. Always use a clean spoon.
Common mistakes
- Under-salting.
- Burnt chili that tastes bitter.
- Wet jars that spoil faster.