This sambal has a slight herbaceous quality. It is vibrant and green and slightly tart in flavour from the green tomatoes. It is a great alternative to its sister sambal balado, which is red and fiery.
Ingredients 10
300 g green chillies, large, chopped
20 g green bird's eye chillies, chopped
100 g red Asian shallots, chopped
200 g green tomatoes, chopped
2 tbsp neutral-flavoured cooking oil
50 g lemongrass, stem, white part only, bruised
5 g makrut lime leaves, torn
1⁄2 lime, zested and juiced
20 g white sugar, plus extra to taste
1 tsp salt, plus extra to taste
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Method 3
Blitz the , , , and in a food processor until a coarse paste forms.
Heat a wok over a low–medium heat then add the . Cook the chilli paste, and for 5 minutes, stirring regularly.
Stir in the zest and juice, , and , and cook for a further 10 minutes or until the liquid has evaporated. Remove and discard the and , then adjust with more sugar or salt to taste, if necessary.
Diana Chan's tips
This recipe makes 350 g (12 1/2 oz). Store in a clean, sterile, airtight container in the refrigerator for up to 4 weeks.
