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sambal plecing lombok

Sambal Plecing – Spicy Lombok Chili Sauce

Plecing Sambal is a signature chili sauce from Lombok, Indonesia, known for its fiery heat, tangy tamarind, and savory roasted shrimp paste (terasi). Traditionally served with blanched water spinach (plecing kangkung), it comes in two popular versions:
- Raw (Mentah) – Bright, fresh, and sharp in flavor.
- Cooked (Rebus/Bakar) – Deep, smoky, and more mellow in heat.
Both are delicious and authentic—you can choose based on your taste preference.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Condiment, Sauce
Cuisine: Balinese, Indonesian, Lombok
Calories: 40
Ingredients Method Notes

Ingredients
  

Raw Version (Sambal Plecing Mentah)
  • 5 large red chilies cabai merah besar – similar to red Fresno chilies; deseed for less heat
  • 5 –7 red bird’s eye chilies cabai rawit merah – or Thai chilies for similar spiciness
  • 2 medium ripe tomatoes tomat merah, chopped
  • 1 teaspoon roasted shrimp paste terasi goreng – or substitute with belacan or 1/2 tsp fish sauce
  • 1 tablespoon shaved palm sugar gula merah, or packed dark brown sugar
  • 1/2 teaspoon salt garam
  • 1 teaspoon tamarind water air asam jawa – mix 1 tsp tamarind paste with 2 tbsp warm water
Cooked Version (Sambal Plecing Rebus/Bakar)
  • 5 large red chilies cabai merah besar – similar to red Fresno chilies
  • 5 –7 red bird’s eye chilies cabai rawit merah – or Thai chilies
  • 2 medium ripe tomatoes tomat merah, quartered
  • 1 teaspoon roasted shrimp paste terasi goreng – or belacan/fish sauce substitute
  • 1 tablespoon shaved palm sugar gula merah, or packed dark brown sugar
  • 1/2 teaspoon salt garam
  • 1 teaspoon tamarind water air asam jawa
  • 1 teaspoon fresh aromatic ginger kencur, optional – can substitute with 1/2 tsp galangal or ginger for a different aroma
  • Optional: 1 teaspoon cooking oil for frying

Instruction
 

Raw Version
  1. Place all ingredients in a mortar and pestle or blender.
  2. Grind until smooth or slightly coarse, depending on preference.
  3. Adjust seasoning—balance the spicy, sweet, salty, and tangy flavors.
  4. Serve immediately with vegetables, grilled chicken, or fish.
Cooked Version
  1. Lightly blanch or pan-fry the chilies and tomatoes for 2–3 minutes, or grill over charcoal for a smoky aroma.
  2. Using a mortar and pestle or blender, grind chilies, tomatoes, roasted shrimp paste, palm sugar, salt, and optional aromatic ginger until smooth or coarse.
  3. Stir in tamarind water and mix well. Adjust with extra salt, sugar, or tamarind to taste.
  4. Keep the sambal thick—avoid adding too much water. Serve warm or at room temperature.

Notes

  • Heat Level – Bird’s eye chilies are extremely spicy; substitute with red Fresno or cayenne for milder heat.
  • Shrimp Paste – Authentic terasi can be found in Asian grocery stores. For a less pungent option, use fish sauce sparingly.
  • Palm Sugar – If unavailable, dark brown sugar works well.
  • Tamarind – Widely available in jarred paste form in international or Indian markets; lemon juice can be used, though the flavor will be brighter and less earthy.
  • Raw vs Cooked Flavor – Raw version is fresher and hotter, while cooked version is deeper and slightly smoky.
  • Extra Flavor Tips
    • For a smoky aroma, grill the chilies and tomatoes over charcoal or an open flame before grinding.
    • Use fully ripe tomatoes for natural sweetness and a richer flavor.
    • Keep sambal thick—avoid adding too much water, as a dense texture gives the best punch.
  • Serving Ideas
    • Traditionally served with plecing kangkung (blanched water spinach).
    • Also pairs beautifully with steamed green beans, asparagus, or broccoli.
    • Complements grilled chicken, grilled fish, roasted shrimp, or even roasted potatoes for a fusion twist.