Sambal & Spice Pastes
Sambal Hijau Cabai Ijo Khas Padang (Padang-Style Green Chili Sambal), Fresh and Zesty Spicy
Prep
15 min
Cook
15 min
Servings
4
Level
Easy
This Padang-style green sambal has a fresh, spicy flavor with the distinct aroma of green chilies and green tomatoes sautéed together with onions and garlic. Its texture is coarse and slightly oily, making it perfect drizzled over warm rice, ayam pop (Padang-style boiled and fried chicken), or fried fish. Unlike red sambal, this green sambal has a \"cleaner\" and more refreshing kind of heat.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams large green chilies
- 10 pieces green bird's eye chilies
- 2 pieces green tomatoes
- 8 cloves shallots
- 3 cloves garlic
- 1 tsp roasted shrimp paste (terasi)
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 piece lime
- 5 tbsp cooking oil
- 1 leaf turmeric leaf (optional)
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👩🍳 Instructions
- 1 Wash the large green chilies, green bird's eye chilies, green tomatoes, shallots, and garlic thoroughly. Cut them into rough pieces so they're easier to boil.
- 2 Boil the green chilies, bird's eye chilies, green tomatoes, shallots, and garlic in boiling water for 5-7 minutes until softened and slightly wilted. Remove and drain.
- 3 Coarsely grind all the boiled ingredients together with the roasted shrimp paste and salt. Don't grind it too fine — this green sambal is known for its slightly coarse texture.
- 4 Heat the cooking oil in a pan over medium heat. Add the turmeric leaf if using, and let its aroma release.
- 5 Sauté the ground sambal mixture for 5-7 minutes until cooked through, fragrant, and the oil starts to separate slightly from the sambal.
- 6 Add the granulated sugar, stir well, and adjust the seasoning to taste. Turn off the heat.
- 7 Once slightly cooled, squeeze the lime juice over the sambal and stir well. The green sambal is ready to serve.
💡 Tips
• Don't boil the chilies and onions/garlic for too long so the green color stays fresh and doesn't turn dark.
• Use fresh, glossy large green chilies for a sambal with a brighter color.
• Sauté the sambal over medium to low heat so it doesn't burn and the oil separates out nicely.
• This green sambal can be stored in the refrigerator in a covered container for 4-5 days, making it great to have on hand as an everyday side dish.
📊 Nutrition Facts / serving
95 kkal
Calories (kcal)
1.5 gg
Protein
8 gg
Fat
6 gg
Carbs
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