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easy Indonesian recipes

Kale Sambal Berambang - Sautéed Kale with Chili and Tamarind Sambal

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.

Kale Sambal Berambang - Sautéed Kale with Chili and Tamarind Sambal

Kale Sambal Berambang - Sautéed Kale with Chili and Tamarind Sambal

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.

Kale Sambal Berambang - Sautéed Kale with Chili and Tamarind Sambal

Kale Sambal Berambang - Sautéed Kale with Chili and Tamarind Sambal

Kale Sambal Berambang - Sautéed Kale with Chili and Tamarind Sambal

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4-8

Ingredients

  • Sambal berambang (shallot chili sauce)
  • 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)
  • Sautéed kale
  • 3 tablespoon olive oil
  • 750 gram baby kale, washed and drained
  • 1/2 teaspoon salt

Instructions

  • Sambal berambang (shallot chili sauce)
    1. Grind together shallot and red chilies into a fine paste.
    2. 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.
    3. Turn the heat off and transfer to a serving plate.
  • Sautéed kale
    1. Heat olive oil in a wok/large skillet over medium high heat.
    2. Sauté baby kale until wilted. Add salt and stir well.
    3. Turn heat off. Transfer to a serving plate.
    4. Serve together sautéed kale with sambal berambang.

Comments

  • Margaret says:

    Hi, I’m very excited to try this recipe! Can you advise the best way to grind shallot s d chili? Do I use a food processor or mortar/pestle? Also, do the shallot and chilli need to be minced? Thanks.

    • Anita says:

      I use a food processor to grind the shallots and chilies, but if you have a mortar/pestle and want to do it the traditional way, you can do that as well :) I usually just roughly chop the shallot and chili before letting the food processor do its job, but if you have a powerful food processor, you may not need to do so.

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