Sambalado hijau, also known as green sambal, is a traditional Indonesian chili sauce that originates from the Minangkabau region of West Sumatra. This spicy and flavorful condiment is a staple in Indonesian cuisine, particularly in Padang dishes. Made with green chilies, shallots, garlic, and other fresh ingredients, sambalado hijau adds a rich and smoky taste to any meal.
If you love spicy food, this easy-to-follow recipe will help you create an authentic sambalado hijau at home.
Ingredients:
- 200 grams of green chili peppers (large and small ones mixed)
- 5 shallots, peeled and sliced
- 3 cloves of garlic, peeled and minced
- 2 green tomatoes, chopped
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 1 teaspoon of lime juice (optional)
- 3 kaffir lime leaves (optional for extra aroma)
Instructions:
Step 1: Preparing the Ingredients
Wash all the green chilies, tomatoes, and lime leaves thoroughly. Slice the chilies into smaller pieces to make them easier to cook. Peel and chop the shallots and garlic for even cooking.
Step 2: Sauté the Ingredients
Heat the vegetable oil in a pan over medium heat. Add the shallots, garlic, and chilies, then sauté until fragrant. Stir occasionally to prevent burning. Add the chopped green tomatoes and kaffir lime leaves, cooking until the tomatoes soften.
Step 3: Mashing the Sambal
Traditionally, sambalado hijau is mashed using a mortar and pestle to create a coarse texture. If you prefer, you can also use a food processor or blender, but pulse it lightly to maintain the authentic consistency.
Step 4: Seasoning the Sambal
Transfer the mashed sambal to a bowl. Add salt, sugar, and lime juice (if using), then mix well. Taste and adjust the seasoning according to your preference.
Step 5: Serving the Sambal
Sambalado hijau is best served warm alongside grilled chicken, fried fish, or traditional Indonesian rice dishes. It enhances the flavor of your meal with its spicy and tangy taste.
Tips for the Best Sambalado Hijau:
Use fresh ingredients for the most authentic taste.
Adjust the number of chilies based on your spice tolerance.
If you want a smokier flavor, roast the chilies before cooking.
Store leftover sambal in an airtight container in the refrigerator for up to a week.
Final Thoughts
Sambalado hijau is a must-try for spice lovers and fans of Indonesian cuisine. Its rich, vibrant flavor complements a variety of dishes, making it a versatile and delicious addition to your meals. Try this recipe at home and bring the bold flavors of Indonesia to your kitchen!