Sambal dabu-dabu is a popular sambal from Manado, North Sulawesi. Here, chillies, tomatoes and shallots are chopped and mixed. Hot oil and lime juice are then poured over the mix.
- 3 bird’s eye chillies
- 2 big red chillies
- 3 big green chillies
- 5 shallots, peeled
- 1 medium-sized tomato
- Juice from half a lime
- 4 tbsp vegetable oil
- Salt to taste
- Sugar to taste (optional)
- Chop all the chillies, shallots, and tomatoes, and put in a big, heat-resistant bowl.
- Mix all the chopped ingredients thoroughly with the salt and sugar, preferably by hand, until the onions start to sweat. About 5 minutes.
- In a wok or a pan, heat the vegetable oil over very high heat, until it starts to sizzle. About 3-4 minutes.
- Turn off the stove and immediately pour over the chopped ingredients.
- Pour the lime juice. Mix well and serve with fried/grilled dishes.
- Instead of the usual Southeast Asian big green chillies, I used Indian green chillies. These are slightly smaller and thinner, and slightly spicier – somewhere in between green bird’s eye chillies and big green chillies.
Keywords: Spicy, Common ingredients, Quick and easy, tomatoes