Description
A Sundanese chilli sambal that comes from the village of Cibiuk, West Java. It’s a mix of chillies and Indonesian basil leaves (kemangi), eaten with raw or boiled vegetables.
Ingredients
Scale
- 10 green bird’s eye chillies
- 2 small shallots, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 cm lesser galangal, peeled and chopped
- 1 tsp roasted shrimp paste
- Salt to taste
- ¼ tsp sugar (optional)
- 2 small green tomatoes, quartered
- 1 cup Indonesian basil leaves (kemangi)
Instructions
- Using a mortar and pestle, coarsely pound the chillies, shallots, garlic, lesser galangal, shrimp paste, salt and sugar.
- Add the green tomatoes. Gently press them and mix with the coarse paste.
- Add the basil leaves.
- Toss everything together until well-mixed.
- Serve immediately.
Notes
- Fresh Ingredients are crucial to make this sambal and always prepare it just before serving.
- This sambal cannot be kept too long as the taste will be altered.
- Enjoy the sambal with fresh raw or boiled vegetables, along with fried tempeh or fried chicken.
Keywords: Spicy, Healthy, Chilli, Garlic, Galangal, Shrimp Paste, Shallots