Indonesian Padang style sambal ijo

[KennethT]

Padang style food is native to the north west region of the Indonesian island of Sumatra but has become incredibly popular all over Indonesia, and especially in Jakarta.  It's no wonder - most Padang food I've had is delicious and incredibly addictive, and is served practically immediately after sitting down since most of it is premade and waiting for customers.

 

Padang food has 2 primary kinds of sambals - sambal ijo (green sambal) and sambal merah (red sambal).

 

This is my recipe for sambal ijo as I've tried to recreate it from eating in a few Padang restaurants in Jakarta.  Like all my other recipes, I'm writing this here as more of my own record keeping than anything else but if you decide to try to make it, I hope you enjoy it as much as we do.

 

Makes 2-3 portions

 

250g big green chillies (cabe hijau besar) - mildly spicy green chilli

170g curly green chillies (cabe keriting besar) - medium spicy green chilli

250g green tomato

 

200g shallots - sliced finely

20g garlic - medium chop

 

rice bran oil to fry

 

7 kaffir lime leaves

 

1-2 key limes or about 1/2 of a standard western Bearss lime

----

1. Cut the chillies and tomato into roughly equal size pieces, simmer until tender then drain

2. Mash the chillies/tomato in a traditional Indonesian mortar into a rough paste, squeezing the lime juice over while mashing

3. Over medium heat, heat a good quantity of oil - maybe 1/2C, and fry the shallots/garlic until the shallots are translucent

4. Add the kaffir lime leaves and fry until fragrant

5. Increase the heat and add the mashed chilli/tomato mixture and fry until the oil starts to separate and seeps through - reducing the heat as the water is reduced so as not to burn

6. Cool and enjoy at room temp

[KennethT]

18 hours ago, KennethT said:

Padang style food is native to the north west region of the Indonesian island of Sumatra but has become incredibly popular all over Indonesia, and especially in Jakarta.  It's no wonder - most Padang food I've had is delicious and incredibly addictive, and is served practically immediately after sitting down since most of it is premade and waiting for customers.

 

Padang food has 2 primary kinds of sambals - sambal ijo (green sambal) and sambal merah (red sambal).

 

This is my recipe for sambal ijo as I've tried to recreate it from eating in a few Padang restaurants in Jakarta.  Like all my other recipes, I'm writing this here as more of my own record keeping than anything else but if you decide to try to make it, I hope you enjoy it as much as we do.

 

Makes 2-3 portions

 

250g big green chillies (cabe hijau besar) - mildly spicy green chilli

170g curly green chillies (cabe keriting besar) - medium spicy green chilli

250g green tomato

 

200g shallots - sliced finely

20g garlic - medium chop

 

rice bran oil to fry

 

7 kaffir lime leaves

 

1-2 key limes or about 1/2 of a standard western Bearss lime

----

1. Cut the chillies and tomato into roughly equal size pieces, simmer until tender then drain

2. Mash the chillies/tomato in a traditional Indonesian mortar into a rough paste, squeezing the lime juice over while mashing

3. Over medium heat, heat a good quantity of oil - maybe 1/2C, and fry the shallots/garlic until the shallots are translucent

4. Add the kaffir lime leaves and fry until fragrant

5. Increase the heat and add the mashed chilli/tomato mixture and fry until the oil starts to separate and seeps through - reducing the heat as the water is reduced so as not to burn

6. Season with salt, msg and chicken powder to taste

7. Cool and enjoy at room temp