Another post on kale. This is a really simple recipe since it is just sauteéd kale paired with sambal berambang (a.k.a. shallot chili sauce). Sambal berambang goes really well with green leafy vegetables. If kale is not your favorite vegetables, you can use spinach, cassava leaves, mustard greens, collard greens, watercress, cabbage, or even broccoli; and they don’t have to be sautéed either, feel free to boil, blanch, or steam as you wish.
Whenever I prepare sambal berambang at home, I can be sure that the family is going to end up eating plenty of greens. Often times, I even serve sambal berambang with multiple vegetables at once, though most likely I will have one leafy greens, accompanied by sliced cucumbers and sliced tomatoes just to make the whole thing looks colorful and even more inviting. If you want, you can even make some fried tofu cubes to go with the sambal for a complete meal.
- 100 gram shallot
- 75-100 gram red chilies, seeded
- 3 tablespoon palm sugar, or to taste
- 2 teaspoon toasted shrimp paste (Indonesian: terasi)
- 1 teaspoon salt, or to taste
- tamarind liquid (2 tablespoon tamarind + 6 tablespoon hot water, mix well, rest for 5 minutes, and strained)
- 3 tablespoon olive oil
- 750 gram baby kale, washed and drained
- ½ teaspoon salt
- Grind together shallot and red chilies into a fine paste.
- Cook together shallot and chili paste, palm sugar, toasted shrimp paste, salt, and tamarind liquid until boiling. Reduce heat and simmer for 5 minutes, adjust the amount of palm sugar and salt to suite your taste.
- Turn the heat off and transfer to a serving plate.
- Heat olive oil in a wok/large skillet over medium high heat.
- Sauté baby kale until wilted. Add salt and stir well.
- Turn heat off. Transfer to a serving plate.
- Serve together sautéed kale with sambal berambang.