Sambal Botol

by Lisa K. on Thu, February 21, 2019

Sambal botol is a dry sambal with fried peanuts, ikan bilis and tempeh and it is a great accompaniment with local dishes. Spicy, sweet and a little salty, you won’t be able to stop munching on the crunchiness and savoury-ness. Someone will have to take the sambal away from you!

Sedap with rice, bubur and noodles

Serves 10 people

To keep ikan bilis crispy for longer, let it air dry for a few hours before frying it.

Be careful when melting sugar in the pan. Temperature for melted sugar is above 130˚c so don’t touch it!

Foodster's Verdict

Sambal Botol


  • Preparation
  • Total
    1 cup oil
    150g shallots (15 nos)
    75g garlic (10 nos)
    30g dried chillies, soaked
    5g belacan
    ¼ tsp. salt
    Pinch of MSG
    3 tbsp. sugar
    100g ikan bilis
    1 packet tempeh
    80g peanuts


1. Rinse and dry ikan bilis on paper towels.

2. Grind shallots, garlic, dried chillies and belacan.

3. Heat oil and fry peanuts until dark golden brown. Drain on paper towels and season with a little salt.

4. Using the same oil, fry ikan bilis until crispy. Drain on paper towels.

5. Slice tempeh and fry till golden brown. Drain on paper towels and season with a little salt.

6. Using the same oil, fry spice paste until it shrinks and oil splits. Season with salt and MSG.

7. Remove paste from pan and wash it clean. Sprinkle sugar into cleaned dry pan and melt on medium low heat. Then add in fried ikan bilis, tempeh, peanuts and spice paste.

8. Mix thoroughly to combine well. Set aside to cool down and store in air tight containers.