Sambel inspired by restaurant Harum Manis JKT

They serve an amazingly tasty and spicy sambel at restaurant Harum Manis in Jakarta. It was a mix of red and green chilies. We ate there on our last day in Jakarta last week. I cannot reproduce the sambel completely but I made my version with green and red rawit; super spicy chilies, trassi and lemony flavors from the lemon grass and tamarind.


  • 5 rawit (you can use green or a mix with red, like I did)
  • 2 charlottes
  • 1 garlic clove
  • One block of trassi, 2 cubic cm
  • half a stalk of lemon grass, finally chopped
  • a quarter of lemon juice
  • 1 teaspoon of tamarind
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • Salted dried fish pieces (ikan teri)
  1. Cut everything super fine, also half the lemon grass stalk.
  2. Add this to a mortar and grind together with the trassi, salt, and sugar until everything is well combined and mushy
  3. Add the lemon juice and the tamarind and mix well
  4. Serve raw like this with the salted fish pieces on top

I love raw sambels. They can be kept for a few days in the fridge. So do not make too much ;-).

If you do not want to eat too spicy, take out the seeds with the white part where the seeds attach to the inside of the chili, too. This will make the chili less spicy. Or use a different kind of chili.

Want to see more sambals on this website, made from scratch? Check out this link.

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