Lesser Galangale Sambal

Origin: Java Island


  • 1 pc large red chilli, raughly chopped
  • 3-5 pc small red chillies / bird chillies
  • 1 gloves garlic
  • 1 pc middle size or 1/2 big size tomato, raughly chopped
  • 1 tsp roasted shrimp paste / terasi
  • 1 cm lesser galangal / kencur or 1/2 tsp kencur powder
  • salt or to taste
  • sugar to taste (if preferred)

Lesser Galangale Sambal

This is one of my favorite menus in Warung Arema, Pujasera, Batam island besides Tahu Telur dan Nasi Rames. I've had it often together with my ex colleagues as our delicated lunch in the middle of our busy days. It depends on the mood sometimes I ordered tempe penyet ( bruished tempe) or ayam penyet ( bruished fried chicken). Both taste really superb! With it's spicy sambal of course!! The spicy sambal which contains fresh lesser galangal rhizome… hmmmmmm ..I think words could not expressed to describe it 😉 And after 4 years leaving abroad finally I have tried to call back my memory and came out with this recipe.
The result was too spicy ha hah. Important Tips: Prepare the sambal shortly before serving to reserve it's best taste.


  • Heat a little bit oil. Fry the garlic until soft and light brown.
  • Put the chillies, garlic and lesser galangale in a mortar / grinding stone and grind until smooth.
  • Add the chopped tomato and roasted shrimp paste, grind them again. Stir to mix.
  • Adjust the seasoning, add the salt & sugar (if necessary).
  • Serve right away with rice, bruished "fried tempe or tahu" and raw vegetables / lettuce.
Keyword green chili sambal, Indonesian, lesser galangale

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