A gotu kola sambol is usually made with finely sliced gotu kola, chilli and coconut, but this version is nothing like a traditional one and actually veers more into salad territory. Herbaceous, bitter and refreshing, it makes an excellent little side to a curry. This sambol should be mostly about the herbs so make sure you dress and season with great restraint. As long as you have the gotu kola in there, you can mix up the other herbs at your whim.
Ingredients 9
100 g eschalot, sliced into 2 mm thick rounds, preferably with a mandolin
50 g watercress leaves, picked
20 g gotu kola leaves, picked, see my tips below
20 g flat-leaf parsley leaves, picked
20 g mint leaves, picked
Splash coconut vinegar
Splash mild extra virgin olive oil, small
salt flakes, to season
white pepper, freshly ground, to season
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Method 4
Rinse the sliced in cold water, then let it soak in a fresh bowl of cold water for about 30 minutes. This will take the edge off the sharp raw onion flavour.
Drain the , squeezing out the excess liquid, and place in a mixing bowl.
Roughly chop the , , , and , then add them to the bowl with the .
Dress with a small splash of and , season with salt flakes and freshly ground white pepper, then gently mix together and serve immediately.
O Tama Carey's tips
Gotu Kola or pennywort, the plant is native to Asia but can also be found growing wild in Australia. It is similar to clover in appearance with a dark green leaf that is usually quite tough. It has a strong bitter flavour and is medicinally useful for numerous ailments, including diabetes and heart disease, and is said to be an antidepressant. The leaves are used in sambols, cut or pounded, or made into a paste. You can substitute with bitter wild leaves.
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