Sambal Embe — Balinese Crispy Shallot and Garlic Sambal

• •10 piece Shallots (very thinly sliced)
• •5 clove Garlic (thinly sliced)
• •200 ml Coconut Oil (for frying)
• •6 piece Red Chilies (sliced)
• •4 piece Bird’s Eye Chilies (sliced, adjust to taste for heat)
• •0.5 tsp Shrimp Paste (Terasi) (toasted and crumbled)
• •0.5 tsp Salt (to taste)
• •0.5 tsp Sugar (palm sugar preferred, to taste)

Instructions

1. 1

   Preparing Ingredients: Carefully slice the shallots and garlic very thinly and uniformly. Uniform thickness is crucial for even frying, ensuring consistent crispiness. Set aside. Slice the red chilies and bird's eye chilies into thin rounds.

2. 2

   Frying Shallots and Garlic: Heat the coconut oil in a wok or deep skillet over medium heat (approximately 325-350°F or 160-175°C if using a thermometer). Once the oil is hot, add the thinly sliced shallots. Fry, stirring constantly to prevent sticking and ensure even browning. When the shallots begin to turn a light golden color (after about 5-7 minutes), add the thinly sliced garlic. Continue frying and stirring until both the shallots and garlic are a beautiful golden brown and perfectly crispy. This should take another 3-5 minutes. Immediately remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Reserve about 2-3 tablespoons of the fragrant coconut oil for the next step, and set the remaining oil aside for other uses.

3. 3

   Frying Chili and Shrimp Paste: Using the reserved 2-3 tablespoons of fragrant coconut oil in the same pan, reduce the heat to medium-low. Add the sliced red chilies and bird's eye chilies. Sauté briefly for about 1-2 minutes until they are slightly softened and aromatic but still retain some freshness. Add the toasted and crumbled shrimp paste (terasi) to the pan, stirring it into the chilies for about 30 seconds until its pungent aroma is fully released. Be careful not to overcook the chilies, as they should contribute a fresh, vibrant kick.

4. 4

   Combining and Seasoning: Remove the pan from the heat. Gently add the crispy fried shallots and garlic back into the pan with the chili mixture. Sprinkle in the salt and sugar. Carefully fold and mix all the ingredients together using a spoon, ensuring the delicate, crispy texture of the shallots and garlic is maintained. Avoid mashing or crushing them.

5. 5

   Final Adjustment and Serving: Taste the Sambal Embe and adjust seasoning with more salt or sugar if needed to balance the flavors. The texture should be delightfully crispy, aromatic, savory, and not oily or soggy. Serve immediately as a condiment. Sambal Embe is traditionally served with dishes like Nasi Campur Bali, Ayam Betutu, Babi Guling, Bebek Goreng, Bubur Mengguh, or grilled fish, adding a fragrant crunch and depth of flavor.

Chef's Tips

• 💡To achieve the crispiest shallots and garlic, slice them as thinly and uniformly as possible. A mandoline slicer can be very helpful for this task.
• 💡Do NOT overcrowd the pan when frying. If making a larger batch, fry the shallots and garlic in smaller, separate batches to ensure even cooking and optimal crispness.
• 💡Remove the shallots and garlic from the oil just before they reach your desired deep golden brown, as residual heat will continue to cook them slightly. Overcooked shallots and garlic can become bitter.
• 💡Using authentic coconut oil is absolutely key for the traditional and rich flavor profile of Balinese Sambal Embe.
• 💡For extra heat, you can increase the amount of bird's eye chilies. For a milder version, remove the seeds from the chilies or use fewer.