Lalapan (Indonesian Fresh Raw Vegetables)
The ultimate Indonesian side dish that exists for one purpose: to showcase the incredible power of authentic sambal. Fresh, crisp vegetables provide the perfect cooling contrast to fiery sambal heat, creating the essential balance found in every Indonesian meal.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large cucumber, sliced into rounds
- 1 small head lettuce or cabbage, leaves separated and torn
- 4-6 cherry tomatoes, halved
- 1 small carrot, julienned (optional)
- 4-6 Thai basil leaves (optional)
- 2 spring onions, sliced (optional)
- 1 small green chili, sliced thin (optional)
- 4-6 tablespoons Spice Island Sambal Oelek or Sambal Bali
- Lime wedges for serving
- Salt to taste
- Fried peanuts or keropok (Indonesian crackers)
- Hard-boiled eggs, quartered (optional)
- Fried tofu or tempeh, sliced (optional)
Instructions
- 1
Wash all vegetables thoroughly under cold running water. This is crucial as the vegetables will be eaten raw.
- 2
Slice cucumber into 1cm thick rounds. For a traditional touch, score the skin with a fork before slicing for better texture.
- 3
Separate lettuce or cabbage leaves and tear into bite-sized pieces. Remove any tough stems or damaged parts.
- 4
Halve the cherry tomatoes and julienne the carrot if using. All cuts should be bite-sized for easy eating.
- 5
Arrange vegetables attractively on a large serving platter or individual plates. There's no wrong way - make it look appealing.
- 6
Place sambal in small individual bowls or one central bowl for sharing. Each person should have easy access.
- 7
Garnish with fresh herbs, spring onions, or thin chili slices if desired. Add lime wedges around the plate.
- 8
Serve immediately while vegetables are crisp and fresh. Provide small spoons for the sambal.