A pride and favourite of the Bataks of North Sumatra, andaliman is a rare, wild Indonesian pepper, which grows only in certain areas in the North Sumatran highlands. For centuries, Batak tribes have cultivated it as their staple pepper, they cook it together with other herbs and spices.
Andaliman is a distant relative of Sichuan pepper, and is characterized by hints of lime and Mandarin orange flavours. The pepper has become synonymous with the Batak cuisine and is used in various Batak specialties such as arsik (a spicy fish dish), saksang (blood stew), or today’s recipe sambal andaliman. This wonderful, citrusy pepper is ideal with all kinds of meat and seafood. Andaliman has a slightly numbing bite, reminiscent of Sichuan peppercorn.
In Indonesia, you’ll find andaliman being sold fresh, dried or powdered. The fresh and the dried varieties come with tiny stalks. You’ll need to remove them before use as they’re quite tough. Andaliman pepper can be hard to find, but thanks to online shops, it is more accessible nowadays.
Sambal andaliman originates from the Tapanuli Regency of North Sumatra. Similar to sambal ijo, this sambal also uses green chilli as the main ingredient. There are various ways of preparing this sambal, and the ingredients can be slightly different from one recipe to another. The sambal is spicy, but not lethal, as green chillies are usually less spicy, but still, we should proceed with caution. This sambal is flavourful, with a kick. The andaliman pepper adds a citrusy flavour and a faint tingling sensation, making it a wonderful accompaniment for your meal.Print
Sambal andaliman is the signature sambal of the Batak people of North Sumatra. The sambal uses green chillies and andaliman peppers found in the Sumatran highlands.
- 20 small green chilies
- 1 big red chili (optional), chopped
- 4 shallots, peeled, chopped
- 2 cloves garlic, peeled, chopped
- 1 small lemongrass, use only the white part, chopped
- 1 tbsp dried/fresh andaliman peppers
- Salt to taste
- 1 lime (small)
- Using mortar and pestle, pound into a slightly coarse paste: green/red chillies, shallots, garlic, lemongrass, andaliman and salt.
- Squeeze the lime over the coarse sambal paste, mix well.
- Serve immediately.
- Squeeze some lime/lemon juice while grinding the chillies to prevent the green chillies from discoloration.
Keywords: Spicy, quick and easy