Sambal Ulek with Cherry Tomatoes

What is Sambal Ulek?

Sambal Ulek or Sambal Oelek is a stone-ground chili paste. Sambal means chili paste/sauce, and Ulek means “to grind”, which culturally means in a stone pestle and mortar. But you can use a blender too.

As a Southeast Asian who grew up with spicy foods, Sambal is a must-have spicy side dish in my family home.

Since I was little, my mom used to task me to grind the ingredients with a pestle and mortar. I love it when she includes me when cooking, but I do not love how this spicy sambal splashes and stings my skin.

Table of Contents

• What is Sambal Ulek?
• What to expect in this Sambal Ulek?
• What to eat Sambal Ulek with?
• Why this is my go-to spicy sambal
• Ingredients to make Sambal Ulek – with substitution
• How to make Sambal Ulek with Cherry Tomatoes
  • You can also make this sambal on a stovetop!
• How to eat this Sambal Ulek? What pairs well with it
• FAQs
• Recipes that pair perfectly with this Sambal Ulek

This Indonesian Sambal Ulek with tomatoes is my go-to sambal recipe, which I always prep to eat next to rice. My husband, who isn’t accustomed to anything spicy, loves this spicy tomato sambal, and its spicy level is tolerable to him.

Wherever you are in the world, you can whip this Southeast Asian chili relish easily using only staple natural ingredients—There is no palm oil, shrimp paste, and added sweeteners like some recipes out there, but still as delicious.

What to expect in this Sambal Ulek?

In this Sambal Ulek recipe, expect tangy, mild spiciness and a hint of sweetness from the tomato, onion, and garlic. It differs from Huy Fong Sambal Oelek, which is more on the sharp, tangy flavor and made with fewer ingredients.

If you prefer that more, check out my homemade 3-ingredients Sambal Oelek (Huy Fong inspired). But if you are looking for another natural substitute for Sambal Oelek, this might be the recipe for you to try.

What to eat Sambal Ulek with?

In Southeast Asia, sambal is a staple side sauce commonly enjoyed with rice and other main dishes—much like dips for bread or marinara sauce on pizza, and how gochujang is a staple in Korean households.

Sambal Ulek is also common as a dip, typically for raw or boiled vegetables and plant-based dishes. I like it as a dip to my air-fried tempeh.

Talking about tempeh, I love to pair Sambal Ulek with this Turmeric Vegetable Curry.

If you have been to any part of Indonesia or Malaysia, you will see this sambal next to Yellow Rice or Turmeric Rice. This combination often comes together in my house, eaten next to tempeh.

Why this is my go-to spicy sambal

Easy to make -Like most raw and partially cooked sambal, it is easy to make. I prefer the modern method using a blender, which not only saves time but also keeps my hands free from splashes.

Vegan & allergy-free (No seafood condiment) – No shrimp paste, fish sauce, or seafood.

Healthy fat– I use virgin olive oil instead of palm oil, adding antioxidant and anti-inflammatory properties to this chili condiment.

No sugar –  Most households add sugar to Sambal Ulek, I find it unnecessary because cherry tomatoes, garlic, and onion comes with natural sweetness. However, choosing the right chili is highly important, as overly spicy chili may require sugar to balance the heat.

All natural– Compared to what you get in the grocery, this homemade Sambal Oelek comes without all the preservatives and highly processed ingredients that can be harmful.

Tasty and versatile – This simple, delicious, and healthy-ish sambal pairs with various dishes, from raw vegetables and meats to eggs and plant-based proteins like tempeh.

Living with Psoriasis, this Sambal Ulek with tomato-based and chili fits my dietary needs better. I like to call it my clean sambal recipe.

Although it can be considered a guilt-free sambal due to the absence of palm oil and sugar, it can still make you overeat rice without controlling portions.

Ingredients to make Sambal Ulek – with substitution

This Sambal Ulek is made with 7 staple ingredients, which consist of a combination of 2 chillis.

• Big Red Chili / Serrano / Cayenne – Sambal usually combines more than 1 type of chili: The mild type and the spicy type. This big chili should be mildly spicy and meaty as it will make up about 90% compared to small chili.

• Small red chili / Bird’s eye chili / Thai chili – This chili can be really spicy to some, so divide them and add them gradually during the preparation, or skip this chili if you can’t tolerate spicy.
  
• Cherry tomatoes – Traditional recipes usually call for big tomatoes. I find that cherry tomatoes are sweeter and add better flavor to the sambal. Perfect if you try to cut sugar.

• Red Onion – Red onion and shallot are common in making Sambal Ulek. Use the one that is a staple in your house and feel free to substitute yellow onion if you prefer a milder and sweeter onion flavor.
  Substitute red onion for shallot or yellow onion
  
• Garlic – I use fresh garlic. I wouldn’t recommend using powdered garlic because it makes the body of this sambal.

• Freshly squeezed lime juice – I use key lime juice, you can also use calamansi.
  Substitute lime juice for lemon or vinegar.

• Salt

How to make Sambal Ulek with Cherry Tomatoes

You can also make this sambal on a stovetop!

1. Heat olive oil in a non-stick frying pan over medium heat.
2. Add the cut ingredients to the pan and stir-fry until the onion turns slightly transparent and the other ingredients are slightly charred. This will take about 10 minutes.
3. Once done, transfer the ingredients to a blender, add salt and freshly squeezed lime juice, and blend until smooth.

☝️ Useful Tips:

Control the spiciness by gradually adding the small chili to the blender and tasting it as you go. If it is still too spicy, consider balancing it with cooked onion and lime juice.

If you have sensitive skin, use a glove when handling the chili.

How to eat this Sambal Ulek? What pairs well with it

Sambal Ulek is typically eaten with rice and other main dishes, but there are many ways to incorporate this spicy condiment to elevate and add spiciness to your dishes.

• Side condiment to any rice dishes. For a traditional Indonesian recipe, I highly recommend pairing it with this aromatic turmeric rice. If you are looking for healthy wholegrain rice, check out this brown rice and quinoa recipe.
• Dipping sauce for vegetables such as boiled okra, cucumber, and carrot (ulam)
• Dipping sauce for plant-based protein – Dips to air-fried tempeh and hard tofu.
• A spicy sauce to your sandwich.
• Spicy condiment in your Asian dishes – You can use it as a condiment to a dish. Add a tablespoon or two of Sambal Ulek when making fried rice, stir-fry veggies, or noodles.
• Marination – Sambal Ulek adds flavor and a spicy kick to your marinades and barbeque.

FAQs

Can I freeze this sambal?

You can freeze Sambal Ulek, but I wouldn’t recommend it. Fresh chillis contain enzymes that can make them watery and change their flavor after thawing. So, the best way to enjoy, is when it’s freshly made or store it in the fridge for up to a week in an airtight container.

What’s the difference between Sambal Ulek and Sambal Oelek?

It is the same thing. Sambal Ulek is the original spelling in Indonesia, Malaysia, and Singapore. Oelek is the Dutch spelling of Ulek.

Recipes that pair perfectly with this Sambal Ulek

• Indonesian Turmeric Curry with Tofu, Tempeh and Vegetables
• Turmeric and Black Pepper Chicken
• Zesty Pineapple Salad
• Aromatic Indonesian Turmeric Rice

🥣 Did you try this recipe? Let me know your thoughts in the comment below.