Sambal bakso is an important condiment to enjoy bakso and mie ayam jamur (chicken and mushroom noodle).

About 3 years ago, I bought a jar of sambal bakso “Megahsari” from Tante Grace in Vancouver. Most Indonesians who live in Western Canada know her and her workshop. She carries a wide selection of Indonesian products. When I did my visit to her workshop, I noticed that she has in stock some brands which Asian markets or online Asian stores don’t have. It means it’s only popular among the Indonesians who love cooking.

As I still had lots of bird eyes chilies (paddy chilies), I was thinking to use up all those chilies. Plus, making sambal bakso is pretty easy.

Sambal Bakso

100 g red bird eyes chilies (red paddy chilies)
1/4 tsp sugar
3 tbsp canesugar vinegar (Indonesian: cuka lahang)
bakso broth

Steam the chilies until soften. Process steamed chilies, salt and sugar in a food processor. Mix vinegar and bakso broth. Taste the sambal. It should be very hot with slightly a tangy and salty taste. If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking.

1. Reboil the bakso broth before adding into chili mixture.

2. To have a longer shelf life, keep the sambal in a glass jar.  Make sure to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF oven for 10 minutes.


  1. LCOM: bright colour is attracting the eyes

    Lia: This is my first time making sambal bakso. I don't know how long I can keep this. But my sambal terasi was last until 3 months or so. As long as you keep everything hygiene

  2. Pigpigsorner: in case you don't have the bakso broth, you can use any broth.

    Deetha: org jawa barat kenal dgn cuka lahang. Ntar yahh pembahasannya

  3. sambal sambal … I can never get enough of it these days, and lucky I have you to feed me the beautiful photos of all the different versions hehe


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