Sambal Ijo: Green Sambal (Vegan)

Method5 steps · about 40 min

1. 1

   Step 1: Boil all the chillies, tomatoes and shallots (5) in 1 cup of water for 7 minutes, then strain and let it cool.

   Boil chillies · 7 minUses 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. 2

   Step 2: Blend the boiled ingredients using a food processor or, using a mortar and pestle, pound into a rough paste.

   Uses cooled boiled drained sambal vegetables

3. 3

   Step 3: Transfer the paste to a saucepan, add lime juice (1 tbsp), kaffir lime leaves (2), salt (to taste), vegetable stock and oil (150 ml).

   Uses rough green sambal paste · 1 tbsp lime juice · 2 kaffir lime leaves · Salt to taste · 0.5 tsp crumbled vegetable stock cube · 150 ml vegetable oil

4. 4

   Step 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.

   Cook green sambal until soft and oil-coated · 20 minUses seasoned green sambal paste and oil

5. 5

   Step 5: Transfer to a small bowl and serve with lalapan (plain steamed or boiled vegetables).

   Uses finished green sambal · Plain steamed or boiled vegetables as needed to serve