Sambal Ijo: Green Sambal (Vegan)
A delicious green sambal that’s a staple of Padang cuisine, made using young green chillies. Sambal ijo is less spicy than red sambals and is vegan, and is suitable for all palates.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 big green chillies, chopped
- 10 curly green chillies, chopped
- 10 green bird’s eye chillies
- 5 shallots, peeled, chopped
- 3 small green tomatoes, chopped
- 1 cup water
- 2 kaffir lime leaves
- 1 tbsp lime juice from one small lime
- Salt to taste
- 0.5 tsp vegetable stock cube
- 150 ml vegetable oil
Instructions
- 1
Boil all the chillies, tomatoes and shallots in 1 cup of water for 7 minutes, then strain and let it cool.
- 2
Blend the boiled ingredients using a food processor or, using a mortar and pestle, pound into a rough paste.
- 3
Transfer the paste to a saucepan, add lime juice, kaffir lime leaves, salt, vegetable stock and oil.
- 4
Saute on a medium low fire for about 15-20 minutes until the liquid has evaporated and the sambal is soft and nicely coated with the oil.
- 5
Transfer to a small bowl and serve with lalapan (plain steamed or boiled vegetables).