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Sauces and condiments from Indonesia
Fermented sambal is a chilli paste whose chillies first sit sealed in a light salt and sugar brine before they are ground and cooked. In one recipe tested at a university in Bengkulu, red and green chillies ferment for 24 hours in 2–2.5 % salt, then are blanched, ground with shallot and garlic, cooked and jarred. Sambal tempoyak is made with tempoyak instead, durian flesh fermented with or without salt, in which lactic acid bacteria dominate.
| Red curly chillies (cabe merah keriting)250 g | [alpindo2018] |
| Green chillies200 g | [alpindo2018] |
| Salt, dissolved in water, for the ferment2 % or 2.5 % | [alpindo2018] |
| Sugar, dissolved in the same brine0.5 % | [alpindo2018] |
| Shallot, added after fermenting20 % | [alpindo2018] |
| Garlic, added after fermenting10 % | [alpindo2018] |
| Salt and sugar for seasoning5 % salt and 13 % sugar | [alpindo2018] |
| CMC (carboxymethylcellulose) as a thickener0 %, 0.5 % or 1 % | Optional; the study tested all three levels[alpindo2018] |
Total time across the recorded steps: 25 h
What changes: Starting material: fresh red and green chillies
Output: clean red and green chillies.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fermented sambal is a chilli paste whose chillies first sit sealed in a light salt and sugar brine before they are ground and cooked. In one recipe tested at a university in Bengkulu, red and green chillies ferment for 24 hours in 2–2.5 % salt, then are blanched, ground with shallot and garlic, cooked and jarred. Sambal tempoyak is made with tempoyak instead, durian flesh fermented with or without salt, in which lactic acid bacteria dominate. Made in 6 steps over 25 h. The longest step, ferment the chillies in salt and sugar brine, takes 24 h (Alpindo A. 2018). Salt is 2–2.5 % (Alpindo A. 2018). Fructobacillus durionis, Leuconostoc mesenteroides and Lactobacillus plantarum does most of the fermenting.
| Main step | 24 hReported[alpindo2018] | Ferment the chillies in salt and sugar brine |
|---|---|---|
| Temperature | 80 °CReported[alpindo2018] | Season and blanch |
| Salt | 2–2.5 %Reported[alpindo2018] | Ferment the chillies in salt and sugar brine |
In fermented sambal the chillies sit sealed for a day in a light 2–2.5 % salt and sugar brine before they are ground; the paste is then cooked and sterilised in jars. In sambal tempoyak the chillies are not fermented first; they are steamed and ground with tempoyak, the fermented durian, and then cooked.
The finished sambal in the study was cooked and its jars sterilised for 30 minutes, and its total plate count stayed within the 1 × 10^4 cfu/g limit of the Indonesian national standard (SNI 2012) quoted in the study. In a study of tempoyak, Salmonella, Listeria monocytogenes and Staphylococcus aureus were not detected, but cells added to it survived up to 8–12 days. A plate count does not test for botulinum toxin, and the study's abstract lists no pH test for this sambal. Chillies, shallot and garlic are low-acid vegetables, and CDC says pressure canning is the only recommended way to can low-acid foods, so do not copy the 30-minute jar step at home as a way to keep it. A Colorado State extension sheet says home-canned pepper products have been implicated in botulism deaths through untested recipes and under-acidified products. Keep home-made sambal in the refrigerator unless its pH has been measured below 4.6, the line Snyder et al. give for Clostridium botulinum growth.
Hazards the sources name: Salmonella, Listeria monocytogenes and Staphylococcus aureus (not found in tempoyak, but survived 8–12 days when added).
Every number is labelled with how it is known. How this atlas is made
Sambal is a chilli paste with many local forms; fermenting the chillies is one way to keep it and change its taste (Alpindo 2018). Sambal tempoyak is part of Sumatran everyday and festive food, and in 2020 a study at the Sumatra Institute of Technology noted that no commercial sambal tempoyak product yet existed and tested a retort-pouch version (Pangastuti 2020).
