Lalap Sambal Terasi - Sundanese Vegetables with Shrimp Paste Chili Relish

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Salad Sauce

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Ingredients

• Sambal Terasi
• 4 tablespoon cooking oil
• 1 tomato, cored and seeded
• 5 shallots
• 100 gram red chilies (Indonesian: cabe merah keriting)
• 1/2 tablespoon shrimp paste (Indonesian: terasi, Malaysian: belacan)
• 2 tablespoon palm sugar (Indonesian: gula Jawa)
• 1/4 teaspoon salt
• juice of 1/2 lime
• Raw vegetables
• 1-2 cucumbers
• 1-2 tomatoes
• 1/4-1/2 cabbage
• 1 bunch lemon basil (Indonesian: daun kemangi)
• 10-15 snake/long beans (Indonesian: kacang panjang)
• 4-6 Thai green eggplants
• Lightly boiled/blanched/steamed vegetables
• 2 carrots
• 1 bunch spinach/water spinach (Indonesian: bayam/kangkung)
• 1 bunch papaya leaves/yam leaves (Indonesian: daun pepaya/daun singkong)
• 1 chayote (Indonesian: labu siam), peeled, and cut into cubes

Instructions

• Sambal Terasi
  1. Heat cooking oil in a frying pan, then fry tomatoes and shallots until softened. Set these aside.
  2. In the same pan, fry chilies until softened, and set aside.
  3. Toast the terasi. I usually place the needed amount of terasi in a microwave-proof bowl, covered with a microwave-proof plate, and cook for 30 seconds. You will know the terasi is fully toasted when the color turns pale and the texture becomes dry and crumbly. You should even be able to crumble it easily with your fingers.
  4. Using a food processor, grind tomatoes, shallots, chilis, toasted terasi, palm sugar, and salt into a smooth paste.
  5. Transfer this to a serving bowl, then add lime juice and stir. Feel free to adjust the amount of lime juice you use to suit your taste.
• Raw vegetables
  1. Wash all the vegetables to be served raw. Cut into bite-size pieces.
• Lightly blanched/boiled/steamed vegetables
  1. Wash all the vegetables to be served lightly blanched/boiled/steamed. Cut into bite-size pieces.
  2. Bring a pot of salted water to a boil. Blanch/boil the vegetables just until wilted. Drain well. Alternatively, you can use a steamer too to steam all the vegetables.
• To serve
  1. Arrange all the raw and lightly blanched/boiled/steamed vegetables in a platter. Serve with sambal terasi.

Notes

• This version of sambal terasi is meant to be finished within the day it is made. If you want to make sambal terasi that can lasts for weeks, even months, please use my recipe for sambal terasi matang.