Sambal Ijo Padang/ Indonesian Green Sambal
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz of long green chili (stemmed and roughly cut into 2-3 pieces)
- 8 shallots (peeled and halved)
- 2 tomatillos (halved)
- 3 Tbsp of cooking oil
- 1 stalk lemon grass (cut off woody ends and cut into 3 pieces and bruise with heavy objects to release flavor)
- 4 fresh kaffir lime leaves (use more if you use dried version, tear the edges to release flavor)
- 1/2 tsp of sugar
- Salt to taste
Instructions
- 1
You can either steam or roast the peppers. I love roasting the peppers on open fire until they are charred. That extra flavor is nice. Place in a bowl and cover with plastic wrap and let it sit for about 10 minutes. The black char skin can be easily peeled off after that
- 2
Place the shallots, tomatillos in a steamer and let them steam until soft. Add this along with the peppers into a food processor. Pulse few times into coarsely chopped mixture.You don't want to process into a paste. They should still be pretty "choppy" (rustic looking!)
- 3
Preheat a medium-size pan with cooking oil. Add the chili mixture, lemon grass, lime leaves and stir fry until fragrant about 15 minutes or so. Add in sugar and salt. Have a taste. It should be savory. Add more salt to your taste. You may discard the lemon grass stalks and kaffir lime leaves prior to serving