Sambal Balado (Indonesian Spicy Sauce)
Sambal Balado is a fiery Indonesian chilli sauce made from fresh chillies, bird's eye chillies, shallots and shrimp paste. The Thermomix TM7 chops and grinds the aromatics evenly and fries the paste hands-free, delivering a fragrant, glossy sambal with authentic depth in minutes.
About this recipe
Sambal Balado Thermomix TM7 brings the soul of Indonesian home cooking straight into your kitchen with an all-in-one kitchen machine doing the heavy lifting. This recipe transforms fresh chillies, fiery bird's eye chillies, shallots and shrimp paste into a glossy, aromatic condiment that lifts rice, noodles, grilled fish and eggs to restaurant level. What makes this sambal work so well in the TM7 is precision: the blades reduce the chilli-shallot base to an even, coarse paste in seconds, while controlled heating fries the mixture gently so the belacan toasts rather than scorches. Kaffir lime leaves perfume the sauce with a citrus note that balances the salt and sugar. Whether you are hunting sambal balado recipes for a weekend batch-cook session or want a quick condiment for weeknight dinners, this versatile sauce stores beautifully in sterilised jars, making it a perfect preserve for seasonal chilli gluts.
Preparation tips
- Deseed half of the fresh chillies before chopping if you prefer a milder sambal balado; the bird's eye chillies alone will still deliver plenty of punch while the shallots keep the base sweet and rounded.
- Toast the shrimp paste briefly before grinding it with the chilli mixture; this releases its savoury aroma and removes the raw smell, giving your sambal a deeper, more authentic Indonesian character.
- Store the finished sambal in sterilised jars with a layer of oil on top and keep it in the fridge; it pairs beautifully with nasi goreng, grilled prawns or simply warm rice and a fried egg.
Recipe variations
- Vegetarian version: replace the shrimp paste with fermented soybean paste or extra crumbled vegetable stock powder and a splash of fish-free sauce; the shallots, kaffir lime leaves and chillies keep the sambal bold and savoury without belacan.
- Festive milder version: swap most bird's eye chillies for red peppers and add a touch more sugar for a sweeter, family-friendly balado that still looks vibrant red and works as a party dip or gift jar.
Thermomix TM7 Benefits
- Precision chopping - The Thermomix chops the shallots and fresh chillies into an even sambal base within seconds. [Chopping]
- Fine grinding - The TM7 grinds the shrimp paste finely so it blends seamlessly into the chilli mixture without lumps. [Grinding]
- Exact weighing - The built-in scale of the Thermomix weighs oil, salt and sugar directly in the mixing bowl. [Weighing]
- Controlled frying - Precise heating of the TM7 fries the sambal steadily while stirring, preventing the belacan from burning. [Heating]
- Perfect emulsion - The Thermomix whips oil and chilli paste into a glossy, well-bound sauce that stays stable in jars. [Whipping]
Ingredients
- fresh red chillies
- red bird's eye chillies
- shallots
- cooking oil
- salt
- sugar
- chicken stock powder
- shrimp paste (belacan)
- kaffir lime leaves