Sambal Fried Green Chilli (Goreng Sambal Lada)

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Servings: 6 Difficulty: Intermediate
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A fiery Indonesian-style chili paste stir-fried with onions, tomatoes, and anchovies for a bold, savory kick.
Sambal Fried Green Chilli (Goreng Sambal Lada recipe image

This vibrant Sambal Fried Green Chilli is a classic Indonesian condiment that packs a serious punch of flavor. By simmering green chilies with onions, diced green tomatoes, and salty anchovies, you create a complex paste that balances heat, acidity, and umami. The long, gentle simmering process mellows the raw bite of the chilies while deepening the overall flavor profile. Perfectly paired with steamed rice, fried chicken, or satay, this dish adds an authentic, home-style zest to any meal. It’s an essential addition to your pantry for anyone who loves bold, spicy cuisine.

Sambal Fried Green Chilli (Goreng Sambal Lada recipe image
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Sambal Fried Green Chilli (Goreng Sambal Lada)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 138.3

Description

This vibrant Sambal Fried Green Chilli is a classic Indonesian condiment that packs a serious punch of flavor. By simmering green chilies with onions, diced green tomatoes, and salty anchovies, you create a complex paste that balances heat, acidity, and umami. The long, gentle simmering process mellows the raw bite of the chilies while deepening the overall flavor profile. Perfectly paired with steamed rice, fried chicken, or satay, this dish adds an authentic, home-style zest to any meal. It&# 226;ÂÂs an essential addition to your pantry for anyone who loves bold, spicy cuisine.

Ingredients

Directions

  1. Pound the green chillies into a paste in a mortar, or blend them with 2 tablespoons of water for 20 seconds on medium speed.
  2. Dice 2 green tomatoes and chop 1 tin of anchovy fillets drained of excess oil.
  3. Heat the oil in a wok or large skillet over medium-high heat.
  4. Stir-fry the thinly sliced onions in the hot oil until golden brown.
  5. Add the chili paste and salt to taste, stirring well to coat the onions.
  6. Reduce the heat to low and let the mixture simmer for 2 minutes.
  7. Add the diced green tomatoes and chopped anchovies to the pan.
  8. Stir gently and let the mixture simmer very gently for 15 minutes, stirring occasionally.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 138.3kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.6g3%
Sugars 0.7g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This sambal will keep for up to a week if stored in an airtight container in the refrigerator.

Variations: The same recipe can be prepared using red chillies instead of green and ripe tomatoes instead of green ones for a milder, sweeter flavor.

Tip: The long, gentle simmering process is crucial as it removes the raw bite of the chilli and helps blend all the flavors together.

Keywords: sambal, indonesian, green chili, spicy, anchovy, tomato, onion, condiment, stir fry, paste, umami, heat, side dish, traditional, simmered, goreng
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