Sambal Hijau (spicy Green Chili Sauce)
Sambal Hijau is a spicy green chili sauce that originates from Palembang, a city in South Sumatra, Indonesia. This vibrant and flavorful condiment is a staple in Palembang cuisine, adding a fiery kick to a variety of dishes.
Ingredients
- 10 green Thai chilies, stems removed
- 3 shallots, peeled
- 3 cloves garlic, peeled
- 1 medium tomato, quartered
- 1 teaspoon shrimp paste (terasi)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 2 kaffir lime leaves
Instructions
- Roughly chop the green Thai chilies, shallots, garlic, and tomato.
- In a mortar and pestle or food processor, grind the chopped ingredients with shrimp paste, salt, and sugar until a coarse paste forms.
- Heat vegetable oil in a pan over medium heat. Add the ground paste and kaffir lime leaves. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the raw aroma dissipates.
- Remove from heat and let the sambal hijau cool before transferring it to a serving dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 25 per serving
- Carbohydrates
- 6g
- Fat
- 0g
- Protein
- 1g
Supplies
Pestle and mortar or food processor Frying pan
Tools
Knife Cutting board Measuring spoons Measuring cup
Serving suggestions
Sambal Hijau is traditionally served as a condiment alongside grilled meats, seafood, or rice dishes. It adds a spicy and aromatic flavor to any meal.
Tips & tricks
For a milder version, reduce the number of green Thai chilies used in the recipe.
Cost
$5