Sambal Berambang Asem dan Bola Bayam - Chili and Tamarind Sambal with Spinach Balls

If Lombok has sambal plecing, then Java has sambal berambang asem. They are both always paired with simply boiled vegetables. My family simply loves it whenever I prepare vegetables paired with lovely Indonesian chili sauce like this, and as a result, I don’t think I ever have trouble convincing them to eat more greens! So give this recipe a try, and I am sure your family will happily eat their vegetables. :)

What goes into sambal berambang asem?

When translated from Indonesian to English word for word:

• sambal = chili sauce
• berambang = shallots
• asem (Jawa) = tamarind

Sambal berambang asem literally translates to chili sauce with shallots and tamarind. And indeed the ingredients for this chili sauce are:

• red chilies. Usually cayenne, but you can mix with bird’s eye chilies or Fresno chilies. The choice of chilies you use depends on the spiciness level you want in the final chili sauce.
• shallots. The average size of an Asian shallot is much smaller compared to French shallot. You can use either variety, just use the listed weight in the recipe.
• tamarind. I usually buy a packet of wet seedless tamarind, and then use the amount listed in the recipe and add with water to make tamarind paste. Although marketed as seedless, I have yet to even see one packet of wed seedless tamarind to be completely seedless. So be sure to always strain your tamarind juice/solution/paste in the end.
• terasi/belacan/shrimp paste. Terasi is sold in a block. To use, simply cut away the needed amount and then toast it until pale and crumbly. The easiest method is to microwave for 30 seconds.
• palm sugar. I usually use Indonesian palm sugar (gula Jawa). The best substitute is Malaysian gula Melaka or coconut sugar.
• salt

How do you prepare sambal berambang?

Like most Indonesian sambal, sambal berambang is very easy to prepare:

1. Grind shallots, red chilies, toasted terasi/belacan/shrimp paste, palm sugar, and salt. You can use a food processor, or even a traditional mortar and pestle.
2. Transfer the ground chili paste into a small saucepot, add tamarind solution. Turn on the heat to medium, stir, and bring to a boil. Adjust the amount of salt and sugar as needed.
3. Turn off the heat. Transfer the chili sauce to a serving bowl and enjoy with your greens of choice.

What vegetables are suitable to serve with sambal berambang?

You can try some of the followings:

• spinach (Indonesian: bayam)
• yam/sweet potato/cassava leaves (Indonesian: daun singkong)
• water spinach/Chinese spinach/on choy-蕹菜 (Indonesian: kangkung)
• chayote (Indonesian: labu siam)
• kale
• broccoli

For leafy greens, you can cook/boil the vegetables until wilted, then either arrange on a platter and serve with the chili sauce, or shape into balls and serve with the chili sauce.

If you wish, you can even try sautéeing vegetables with olive oil and a pinch of salt, like the one with kale shown in the photo above.

Other chili sauce that pairs well with vegetables

If you love eating your vegetables with chili sauce like this, you may want to try some of these Indonesian sambal/chili sauces as well:

• lalap sambal terasi
• kangkung tumis terasi
• plecing bayam
• terong balado