In March, we set off on our scuba diving adventure to Raja Ampat, Indonesia aboard Samambaia and wow… what a trip! We kicked things off with 4 dreamy days in Bali, followed by 11 straight days of diving in Raja Ampat. It was hands-down the best and longest dive trip I’ve ever done in my 18 years as a certified diver.
So many unforgettable moments. So many incredible people. More than once, I had that quiet, overwhelming feeling of how lucky am I to be here, alive, and experiencing this?
The heart-shaped lake on Makalehi Island
Manta dive/credit: Daniel del Ordi
The cutest Pigmy Seahorse
Life on Samambaia came with plenty of land adventures too, hiking up to jaw-dropping viewpoints, visiting remote beaches and villages, and yes… the food was pretty amazing.
One night, with no excursions planned, our cruise director Daniel casually asked, “Do you want to come into the kitchen and learn how to make Indonesian sambal?”
Umm… YES. Absolutely YES.
Who would pass up that opportunity?
We had sambal with pretty much every meal, and I was beyond excited to learn all the secrets behind this bold, spicy staple.
So… what is Sambal?
Sambal is a chili-based sauce or paste from Southeast Asia, especially Indonesia, Malaysia, and Singapore. And here’s the fun part, it’s not just one recipe. Sambal is an entire family of spicy condiments, with variations that change by region, household, and even by dish.
No two sambals are exactly the same and that’s what makes it special.
How is sambal used?
- A table condiment (think hot sauce, but better)
- A cooking base for stir-fries, rice dishes, noodles, or curries
- A topping or side for grilled meat, fish, eggs, or veggies
Common types you might see:
-
Sambal Oelek – simple, raw chili paste (chilies, vinegar, salt)
-
Sambal Terasi – made with shrimp paste; very traditional and deeply savory
- Sambal Matah – fresh, raw Balinese-style sambal with lemongrass and shallots
- Sambal Goreng – a cooked or fried sambal, often with tomatoes, for a richer flavor
The version we learned to make in the Samambaia kitchen? Sambal Goreng.
So… Let’s cook some food! Or better yet, let’s make some Sambal!
Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add the candlenuts and cook for a couple of minutes.
Candlenuts are oil-rich seeds from the candlenut tree. They add a creamy texture and a subtle nutty flavor to the sambal.
⚠️ Important: Candlenuts must be cooked, they’re toxic and act as a laxative when eaten raw.
Add the shallots to the pan and cook for another couple of minutes until fragrant.
Next, add the rest of the fresh ingredients: tomatoes, chilies, and garlic. Cook everything until softened and aromatic.
Sprinkle in the chicken stock powder and stir well to combine.
This is the brand they used.
Stir well to combine and let it cook for a couple minutes.
For a more traditional technique, use a mortar and pestle to crush and blend the sambal into a smooth paste. You can also use a blender, just pulse until smooth while keeping a little texture.
Serve at room temperature as a condiment or alongside grilled meat, fish, eggs, vegetables, or noodles.
Enjoy! And let me know how it turns out, the recipe card and comment box are below.
- ¼ cup vegetable oil
- 1 cup candlenuts
- 2 cups small shallots
- 1 cup garlic cloves
- 2 cups red chilies (or less for milder Sambal)
- 3 cups Roma tomatoes, halved
- 1 tablespoon chicken stock powder
- Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add the candlenuts and cook for a couple of minutes.
- Add the shallots to the pan and cook for another couple of minutes until fragrant.
- Next, add the rest of the fresh ingredients: tomatoes, chilies, and garlic. Cook everything until softened and aromatic.
- Sprinkle in the chicken stock powder. Stir well to combine and let it cook for a couple of minutes.
- For a more traditional technique, use a mortar and pestle to crush and blend the sambal into a smooth paste. You can also use a blender, just pulse until smooth while keeping a little texture.
- Serve at room temperature as a condiment or alongside grilled meat, fish, eggs, vegetables, or noodles. Enjoy!
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