Sambal Cabe Hijau is fresh and fiery, and combined with its harmonious balance of flavors, has made it a beloved condiment in Indonesian cuisine.
The amin star of this sambal is cabe rawit or birds’ eye green chilies, found abundantly in Indonesia.
While you can find Sambal Cabe Hijau in many Indonesian restaurants, making it at home allows you to savor its freshness. Here’s a simple recipe to create your own:
Ingredients:
- 200 grams of green chilies
- 10 green bird’s eye chilies
- 5 cloves of garlic
- 1/2 tsp of salt
- 1/2 tsp of white sugar
- 1/2 tsp of chicken bouillon
- 1-2 tablespoons of lime juice
- 25-50 ml of water
- Cooking oil for sautéing
Instructions:
- Coarsely grind the green chilies and garlic in a mortar and pestle.
- Add lime juice to the ground mixture.
- Heat oil in a pan, add the ground green chilies, and stir well. Then, add water.
- Season with salt, white sugar, and chicken bouillon. Adjust the flavor to your liking. Wait until the water reduces.
- Serve Sambal Cabe Hijau with Ayam Geprek (fried chicken) for an authentic Indonesian culinary experience.
Enjoy the zest of Indonesian culinary magic, one green chili at a time!
