Batak Sambal Indonesia Samosir


Dive into the bold flavors of Batak cuisine with our Batak Pepper sambal recipe. Ideal for enlivening seafood, stir-fries, and more, this sambal is indispensable for adding a quick, delicious twist to any meal, embodying the robust zest vital to Batak culinary traditions.
Delicious Moo Hong Reading SAMBAL TUCTUC 2 minutes


1-2 tbsp of crushed Batak Pepper
5 large tomatoes
2 large shallots
4 cloves of garlic
1-4 fresh red chilis
Piece of fresh peeled ginger
Piece of fresh galangal (if you find)
1 stalk of pounded lemongrass
Juice from 1 lime
1-2 tsp of palm/brown sugar
Salt as you wish
Cup of cooking oil

A dash of fish sauce
A dash of rice vinegar
Some lime leaves
Fresh coriander

Dry spice blend of:
Batak Pepper
Chili flakes
Ginger powder
Galangal powder/flakes
Coriander seeds


1. Add all ingredients, except dry spice blend and pounded lemongrass, to a blender and mix. For a smooth sambal, mix it all for a long time. For a chunky sambal, first mix batak pepper, salt, lime, chili, ginger and galangal smooth. Then add tomatoes, onion, garlic and blend to your preference.

2. Heat up cooking oil in a pan. When hot, add the dry spice blend and the pounded lemongrass. Stir continuously until you smell some beautiful aromas. Do not let it burn. Add the rest of the blended ingredients. Your want a strong sizzle!

3. Turn down the heat and let it simmer until your preferred consistency. Take out lemongrass and pour into clean glass jar with lid. Keep in the fridge overnight. Ready to use!

Eat with salmon, shrimp or mackrel, stirfry with chicken or veggies, eat over eggplant, on rice, with egg, pizza, fried chicken. IT IS 100!!!!