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sambal kemiri

Sambal Kemiri – Indonesian Candlenut Chili Sauce

Sambal Kemiri is a traditional Indonesian chili sauce made with candlenuts (kemiri), chilies, garlic, and peanuts. Unlike other sambals that are fiery and sharp, Sambal Kemiri is creamy, nutty, and mildly spicy. It’s often paired with nasi uduk (fragrant coconut rice), fried chicken, or grilled dishes. The roasted candlenuts give this sambal its unique rich flavor that makes it stand out from other chili sauces.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Servings
Course: Condiment, Side Dish
Cuisine: Central Java, East Java, Indonesian
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 5 candlenuts kemiri – or substitute with macadamia nuts
  • 2 tablespoons roasted peanuts kacang tanah
  • 4 red chilies cabe merah keriting – or use red Fresno chilies
  • 3 bird’s eye chilies cabe rawit merah – adjust to taste, or use Thai chilies
  • 2 cloves garlic bawang putih
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon lime juice – or substitute with rice vinegar
  • 3 –4 tablespoons hot water adjust for consistency
  • 1 tablespoon cooking oil for frying

Instruction
 

  1. Toast the nuts
    Heat a dry pan over medium heat. Toast the candlenuts (kemiri) and peanuts until fragrant and slightly golden. Set aside.
  2. Sauté the chilies and garlic
    In the same pan, heat 1 tablespoon of oil. Sauté the red chilies, bird’s eye chilies, and garlic until softened and aromatic. Remove from heat.
  3. Grind into a paste
    Using a mortar and pestle (or a food processor), grind the toasted candlenuts, peanuts, sautéed chilies, and garlic into a smooth paste.
  4. Season and adjust
    Mix the paste with sugar, salt, and lime juice. Gradually add hot water until you reach a saucy consistency. Taste and adjust seasoning to your preference.
  5. Serve
    Transfer to a small bowl and serve alongside nasi uduk (coconut rice), fried chicken, grilled meats, or vegetables.

Notes

  • Candlenuts (Kemiri): These are traditional Indonesian nuts that add creaminess. If you can’t find them, use macadamia nuts as the closest substitute. Do not eat candlenuts raw—they must be roasted or cooked.
  • Chilies: For a milder sambal, reduce or skip the bird’s eye chilies (cabe rawit). For authentic heat, keep them. Fresno chilies are a good substitute for Indonesian red chilies.
  • Lime juice vs. vinegar: Traditionally, Indonesians use lime juice for freshness. Rice vinegar or white vinegar works as a substitute.
  • Consistency: Sambal Kemiri is not meant to be too watery. Add hot water gradually until it’s spoonable but still rich.
  • Pairing: Best served with coconut rice, grilled chicken, fried tempeh, or as a dipping sauce for snacks.