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
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
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.
