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Sauces and condiments from Indonesia, Malaysia
Fermented sambal is an Indonesian chilli paste whose chillies first sit sealed in a light salt and sugar brine before they are ground and cooked. In one tested recipe 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, durian flesh fermented by lactic bacteria. 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). Lactic acid bacteria growing in the chilli brine and Fructobacillus durionis, Leuconostoc mesenteroides and Lactobacillus plantarum do 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 |
| 250 g | Red curly chillies (cabe merah keriting)[alpindo2018] |
| 200 g | Green chillies[alpindo2018] |
| 2 % or 2.5 % | Salt, dissolved in water, for the ferment[alpindo2018] |
| 0.5 % | Sugar, dissolved in the same brine[alpindo2018] |
| 20 % | Shallot, added after fermenting[alpindo2018] |
| 10 % | Garlic, added after fermenting[alpindo2018] |
| 5 % salt and 13 % sugar | Salt and sugar for seasoning[alpindo2018] |
| 0 %, 0.5 % or 1 % | CMC (carboxymethylcellulose) as a thickener · Optional; the study tested all three levels[alpindo2018] |
| Starter | spontaneous |
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
In fermented sambal the whole chillies sit sealed for a day in a light 2–2.5 % salt and sugar brine before they are ground, so lactic bacteria can sour them first; the paste is then cooked and sterilised in jars. Sambal tempoyak gets its sourness from fermented durian instead of from the chillies.
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. Pathogens added to tempoyak survived 8–12 days, so tempoyak for sambal needs clean handling.
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).
