Sambal Hijau (Green Sambal)
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 lime zest and juice, sugar, and salt, and cook for a further 10 minutes or until the liquid has evaporated. Remove and discard the lemongrass and lime leaves, 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.
