Sambal with an Activated Phenolics Kick!

Sambal spicy

Add an Activated Phenolics antioxidant kick to the classic Southeast Asian staple, sambal.

Prep and cooking time: about 30 minutes.

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  • 400 grams red chilli peppers, stems removed
  • 2 tbsp vinegar
  • 1 tbsp salt
  • 3 cloves garlic
  • 6 chopped shallots
  • 1 tsp finely chopped ginger
  • 1 tbsp finely chopped tumeric
  • 1 tbsp finely chopped galengal
  • 3" of bottom of lemongrass stalk, finally chopped
  • 4 tbsp Activated Phenolics powder
  • juice of 1 lime
  • 2 tbsp gula melaka or other palm sugar
  • 2 tbsp tamarind paste
  • 1 tsp fish paste (or to taste)
  • 1 tbsp water
  • 1 tbsp oil  


  1. Remove stems from chillis.
  2. Add chillis into blender or food processor with garlic, ginger, galengal, tumeric, lemongrass, and water, if needed, or pound into a paste by hand.
  3. Put oil into wok or fying pan on low heat. When ready, add paste and saute.
  4. After 5 minutes, add Activated Phenolics and lime juice. Stir to prevent from sticking.
  5. After cooking for 10-15 minutes the paste should begin to give off its perfume. Add palm sugar, tamarind paste and fish paste to taste. 
  6. Continue sauteeing on low heat and stirring occasionally. Sambal is done when the oil begin to separate from the rest of the paste.