This sambal is a traditional Javanese sambal that goes really well with fragrant steamed rice such as nasi uduk or nasi lemak. Sometime, you will find this sambal in the supermarket with its older Dutch spelling “sambal oelek”.
Serves 4-10 people
- 10 chili padi
- 1 Holland/Fresno chili
- 2-3 medium shallots
- 1 tsp dried shrimp paste/belacan
- ½ cooking (green) tomato
- 2 tbsp vegetable oil
- Heat oil in a skillet in medium heat.
- Cut the Holland chili into 1-inch length. Peel and half each shallots. press the belacan into a disk.
- Place all ingredients on the skillet. Place the flat side of the tomato down. Cover the skillet.
- When you start to hear the ingredients sizzling, shake the skillet gently. Do this for 3-4 minutes, checking once a minute to make sure that the ingredients are not burnt.
- Flip the tomato, Holland chili, belacan, and shallots. Stir the chili padi. Cover for another 2-3 minutes.
- Place the ingredients into a mortar and crush them with the mortar until there are no large chunks. Make sure that the chilis are well pounded.
- Serve with fragrant rice (such as nasi uduk or nasi lemak).
Instead of pestle-and-mortar, a food processor with a small bowl can be used too. Pulse repeatedly until there are no large chunks left.
If you can’t find a cooking tomato, a fruit tomato will do too. However, the chili might become too watery.
A peanut oil is supposed to produce better flavor, though we have not tried it. (It is also very unhealthy.)
Acknowledgment: This recipe comes from Ying’s housemaid, Neng Neng, who is an Indonesian.
