Sambal Cabai hijau - sambal green pepper

Ingredients

• 4jeruk purut (kaffir limes)
• 100 mlchicken stock (see recipe)
• ½ tspsalt
• 6 tablespoonsoil
• 5green chillies
• 25green bird’s eye chillies
• 7shallots
• 2candlenuts
• 2 cmginger
• 2 cmturmeric
• 2 cmgalangal
• 1lemongrass stalk
• ½ tspground coriander

Instructions

1. 1

   Pound the aromatics

   Pound or grind the green chillies, bird’s eye chillies, shallots, candlenuts, ginger, turmeric, galangal, lemongrass and ground coriander into a fine paste.

2. 2

   Fry the paste

   Heat the oil in a pan. Add the paste and the jeruk purut, then fry for 5 minutes.

3. 3

   Simmer until creamy

   Add the chicken stock and salt. Cook until the mixture is tender and creamy.

What is sambal cabai hijau?

Sambal is a family of Indonesian chilli pastes and sauces, with ingredients and textures that vary from one version to another. Cabai hijau means green chilli, and this cooked sambal combines green chillies with shallots, nuts and fragrant roots.

Here, the ingredients are ground before being fried and simmered with stock. That method brings the flavours together and makes the paste creamy rather than raw and coarse.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chillies, shallots and aromatics contribute most of the carbohydrates, while the oil and candlenuts supply most of the fat; the chicken stock provides some protein. Serve a portion alongside rice and vegetables or another protein-rich dish to make a more balanced plate.

Choosing the ingredients

Green chillies: The recipe uses both green chillies and green bird’s eye chillies, so the paste draws its chilli character from two types. Keep the listed quantities for the intended balance.

Aromatics: Shallots, ginger, turmeric, galangal, lemongrass and coriander build a fragrant base. Candlenuts add richness to the ground mixture.

Jeruk purut: This ingredient is listed separately from the pounded paste and is fried with it. The recipe does not specify whether it means the fruit or leaves, so use the form you have identified as jeruk purut.

Getting a fine paste

Grinding: Pound or grind the bumbu until fine, as directed. A more even paste is easier to fry consistently and helps the finished sambal feel smooth.

Order: Grind the listed bumbu ingredients together before heating the oil. This keeps the frying stage focused on cooking the paste rather than preparing ingredients.

Frying the sambal

Oil: Heat the oil in a pan before adding the paste and jeruk purut. The method calls for frying them together for 5 minutes.

Attention: The recipe does not give a heat setting, so watch the paste as it cooks and stir as needed to prevent sticking or uneven frying.

Knowing when it is ready

Simmering: Add the chicken stock and salt after the 5-minute fry. Continue cooking until the mixture is tender and creamy, which is the recipe’s cue for doneness.

Texture: The finished sambal should have a cohesive, creamy consistency. Follow that cue rather than relying on a fixed simmering time, which is not specified.

Serving the sambal

As a condiment: Serve it alongside a meal so everyone can add it to taste. Its chilli and aromatic flavours can complement plain rice and simply cooked dishes.

Portioning: This recipe makes four servings. A small spoonful alongside other food is a practical way to start, then adjust to your preference.

Recipe notes & tips

• Grind the bumbu finely before you heat the oil.
• Measure the 5-minute frying time from when the paste enters the pan.
• Stir during frying so the paste cooks evenly.
• Add the stock and salt only after frying the paste with the jeruk purut.
• Use tenderness and a creamy consistency as the final doneness cues.

Variations

• Milder sambal: Use fewer green bird’s eye chillies for a less fiery result.
• Coarser texture: Pound the bumbu to a slightly less fine paste.
• Stock choice: Use the chicken stock specified in the recipe for the intended savoury base.
• Oil adjustment: Reduce the oil for a less rich result, knowing the texture may differ.
• Serving idea: Offer the sambal as a side condiment with rice and other dishes.

Common mistakes to avoid

• Coarse paste: Keep pounding or grinding until the bumbu is fine.
• Skipping the fry: Cook the paste with the jeruk purut for the full 5 minutes before adding stock.
• Adding stock too early: Wait until the paste has fried for 5 minutes.
• Stopping too soon: Continue cooking after adding stock until the mixture is tender and creamy.
• Unwatched frying: Stir as needed to keep the paste from sticking to the pan.

How to store

Cool the sambal promptly and store it in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot, stirring as needed.

Frequently asked questions