Sambal & Spice Pastes
Sambal Dadak Tomat Segar (Fresh Pounded Tomato Chili Sambal), Spicy and Tangy Enough to Make Your Taste Buds Explode
Prep
10 min
Cook
5 min
Servings
4
Level
Easy
Sambal dadak is a classic Sundanese sambal that's pounded raw instead of fried, so it tastes fresh, seriously spicy, and slightly tangy from the tomatoes and lime. It's perfect served alongside fried chicken, salted fish, or fresh raw veggies as an everyday side. The process is super quick—just pound everything together and it's ready to eat!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 15 pieces red bird's eye chilies
- 5 pieces curly red chilies
- 2 pieces ripe red tomatoes
- 5 cloves shallots
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp granulated sugar
- 1/2 tsp toasted shrimp paste (terasi)
- 1 piece lime (jeruk limau)
- 2 tbsp hot cooking oil
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👩🍳 Instructions
- 1 Wash the bird's eye chilies, curly chilies, and tomatoes thoroughly. Cut them into rough chunks so they're easier to pound.
- 2 Peel the shallots and garlic, then set aside.
- 3 Heat a little oil and briefly sauté the shallots, garlic, and chilies for 1-2 minutes just to remove their raw smell (optional—you can also pound them raw for a fresher taste).
- 4 Coarsely pound the bird's eye chilies, curly chilies, shallots, garlic, and toasted shrimp paste until slightly smooth but still textured.
- 5 Add the tomato pieces and pound briefly again until the tomatoes break down and mix evenly into the sambal.
- 6 Add the salt and sugar, mix well while continuing to pound gently.
- 7 Drizzle with hot oil to bring out the sambal's tempting aroma, then mix well.
- 8 Squeeze the lime over the sambal, give it one more quick mix, and the sambal dadak is ready to serve.
💡 Tips
• Use tomatoes that are truly ripe so their sweet-tangy flavor really comes through and the sambal doesn't turn out bitter.
• If you like your sambal extra spicy, add more bird's eye chilies and reduce the curly chilies, which have a milder flavor.
• Sambal dadak tastes best when eaten fresh on the same day, since the raw tomato can turn watery if stored too long.
• Drizzling hot oil at the end isn't just for flavor—it also helps the sambal stay fresh for a few extra hours without spoiling quickly.
📊 Nutrition Facts / serving
45 kkal
Calories (kcal)
1 gg
Protein
2.5 gg
Fat
5 gg
Carbs
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