Name: Lemongrass Sambal
Yield: Makes About 1¼ Cups; Serves 4 to 6
Cuisine: Indonesia
Ingredients: 6 cloves garlic, peeled; 2 to 3 large shallots, coarsely chopped; 1 to 3 Thai chiles or serrano peppers, seeded and coarsely chopped (for a hotter sambal, leave the seeds in); 6 stalks fresh lemongrass, trimmed and thinly sliced; 1 tablespoon sweet soy sauce (ketjap manis), or 1½ teaspoons each regular soy sauce and molasses; 1 tablespoon palm sugar or light brown sugar; 2 tablespoons Tamarind Water or fresh lemon juice; 1 tablespoon chopped fresh turmeric, or an additional 1 tablespoon chopped peeled fresh ginger mixed with ½ teaspoon ground turmeric; 1 tablespoon chopped peeled fresh ginger; 1 ripe plum tomato, cut into ½-inch dice (with its juices); ½ teaspoon freshly ground black pepper, or more to taste; ½ cup peanut oil; ½ teaspoon salt, or more to taste

Preparation info

Makes About 1¼ Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Spicy pastes made of hot chiles and aromatic vegetables (sometimes with seafood added), sambals are served as condiments in Indonesia and Malaysia. A tiny bowl or spoonful of sambal (or several different sambals) is placed on the plate and served as an accompaniment to saté or grilled chicken or fish. This one features the perfumed flavor of fresh lemongrass. To be strictly authentic, you’d use fresh turmeric, palm sugar, and tamarind water—all available at Asian market