Description
A delicious green sambal that’s a staple of Padang cuisine, made using young green chillies. Sambal ijo is less spicy than red sambals and is vegan, and is suitable for all palates.
Ingredients
Scale
- 5 big green chillies, chopped
- 10 curly green chillies, chopped
- 10 green bird’s eye chillies
- 5 shallots, peeled, chopped
- 3 small green tomatoes, chopped
- 1 cup water
- 2 kaffir lime leaves
- 1 tbsp lime juice from one small lime
- Salt to taste
- 0.5 tsp vegetable stock cube
- 150 ml vegetable oil
Instructions
- Boil all the chillies, tomatoes and shallots in 1 cup of water for 7 minutes, then strain and let it cool.
- Blend the boiled ingredients using a food processor or, using a mortar and pestle, pound into a rough paste.
- Transfer the paste to a saucepan, add lime juice, kaffir lime leaves, salt, vegetable stock and oil.
- Saute on a medium low fire for about 15-20 minutes until the liquid has evaporated and the sambal is soft and nicely coated with the oil.
- Transfer to a small bowl and serve with lalapan (plain steamed or boiled vegetables).
Notes
- Leftover sambal Ijo makes for an excellent stir-fry sauce, especially for meat or tofu and tempeh.
Keywords: Spicy, Chili