← Nouns Cooking · Indonesian & Filipino

Ingredients

• 8 Shallot, very thinly sliced
• 2 Lemongrass, tender inner part only, very thinly sliced
• 4 Makrut (kaffir) lime leaves, stems removed, very finely shredded
• 6 Bird's eye chilli, thinly sliced
• 2 cloves Garlic, finely chopped (optional)
• ½ tsp terasi (shrimp paste) (optional)
• 4 tbsp Coconut oil
• 2 tbsp lime juice
• ½ tsp Salt
• ¼ tsp Sugar

Method

1. Put the shallots, lemongrass, lime leaves, chillies and garlic (if using) in a heatproof bowl with the salt and sugar. Scrunch everything with your fingers for 1 minute to bruise it and draw out the juices.
2. If using shrimp paste, toast it in a dry pan over medium heat for 1 minute until dry and fragrant, then crumble it into the bowl.
3. Heat the coconut oil in a small pan until shimmering and very hot, about 2 min, and pour it over the bowl. It will sizzle and soften the shallots slightly.
4. Stir in the lime juice and taste for salt. Serve within a few hours with grilled fish, chicken or simply hot rice.

Tips

• Terasi (shrimp paste) is traditional and adds savoury depth, but leave it out for a vegan, vegetarian sambal.
• Slice everything as finely as you can; thin slivers are the whole texture of this sambal.

Sources

Written in our own words after cross-checking these recipes:

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