How to make the perfect spicy and tangy Sambal Bakso Chilli Sauce for Bakso noodle soups!
Whenever I travel to Bali, there is always one street food that gets me excited like no other… Bakso! It HAS to be from a pushcart, sold by an uncle – I cannot have it in a restaurant or warung, it’s just not the same!
The whole appeal is in pointing out what you want in your bowl, have him freshly scoop out that broth, and the piece de resistance: dolloping on that spicy saucy sambal.
You can get Bakso here in Singapore, but it’s NEVER served with that special sambal sauce. So I made my own! This Bakso Chilli Sauce is the perfect one that will get you back on the streets of Bali.
The Bakso Chilli Sauce is spicy and tangy, and goes so well with the Bakso broth. It’s also incredibly easy to make! There are few ingredients involved, and you just have to whack everything in the blender. In less than 10 minutes, you can get the perfect condiment to go with your bakso.
What Goes in Sambal Bakso Chilli Sauce?
- Thai Bird’s Eye Chillies / Cili Padi: This really gives that spicy kick to the sauce! You can use red chillies for less heat, or a mixture of the bird’s eye chillies or the red chillies.
- Vinegar: This adds the tang in the chilli sauce. I used Apple Cider Vinegar, but regular white vinegar (or any other vinegar you have) should work as well.
- Bakso Broth: This really levels up the flavour, and also why it goes so well with the bakso. You’re making the bakso anyway, so this is an easy step for amazing sambal. I have an easy shortcut recipe for bakso soup right here. Alternatively, use any stock you have at hand.
- Salt and Sugar
That’s it! You can add garlic if you want to, but I prefer the simplicity of this combination.
FAQs
Why is the sauce so liquidy?
This is the consistency of the chilli sauce that was served in the bakso carts! If you prefer a thicker consistency, reduce the amount of broth.
I don’t have bakso broth, can I use water?
Using the bakso broth will not only make the sauce tastier, it will meld better with the bakso when you add it in later on. That said, if you don’t have any bakso broth, or making this this ahead of time, you can use water.
I don’t have cili padi, can I use regular chillies?
Of course! Thai bird’s eye chillies or cili padi is very potently spicy, so you may not get the same punch in your chilli. Any red chillies will work, such as Spur, Serrano, Fresno, Guajillo – just be sure to adjust according to your spice tolerance.
More Recipes Like This
Sambal Bakso Chilli Sauce
4
servings8
minutes0
minutesIngredients
10g or 5-6 stalks of bird’s eye chillies (use red chillies for less heat)
1/4 tsp salt
1 tsp sugar
1 tbsp apple cider vinegar
1/4 cup bakso broth
Directions
- Add all of the ingredients to a blender. Blitz to a fine sauce. Chilli Sauce is ready!
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Hi, I followed your recipe to make the sambal bakso chilli sauce (using chicken broth), however the chilli sauce turned out to be very watery and diluted. Not sure why is this so? U see 1/4 cup of bakso broth, is your 1 cup = 250ml? Can I reduce my broth next time in order to thicken my sambal bakso chilli sauce concentration (so that it’s not so watery)? Thanks.
Hi Mandy! The bakso chilli sauce I make follows the chilli sauce from bakso carts in Bali… which tends to be watery. In terms of flavour, it should not be diluted – I amped up the chillies in the recipe so you’re not losing out on any punch. But you are absolutely right, if you want a thicker, saucy consistency, just reduce the broth amount.