Name: Tomato Peanut Sambal Sambal Achan
Yield: Makes About 1¼ Cups; Serves 4 to 6
Cuisine: Indonesia
Ingredients: 2 scallions, both white and green parts, trimmed and minced; 2 to 3 teaspoons sambal ulek or other hot chile paste, or more to taste; 1 large ripe tomato, peeled and seeded (see box), then diced; ¼ cup sweet soy sauce (ketjap manis), or 2 tablespoons each regular soy sauce and molasses, or more to taste; ¼ cup fresh lime juice or distilled white vinegar, or more to taste; 1 clove garlic, minced; 1 teaspoon ground coriander; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 3 tablespoons minced fresh cilantro leaves; ¼ cup chunky peanut butter

Preparation info

Makes About 1¼ Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This is one of the milder sambals in the Indonesian repertory—a creamy condiment made nutty with peanut butter, aromatic with cilantro and coriander, and piquant with lime juice. Serve this sambal with any of the Indonesian satés in this book or with Vietnamese, Thai, or Malaysian style grilled meats.

Ingredients

¼ cup chunky peanut butter
¼ cup fresh lime juice or distilled white vinegar, or more to taste

Method

Combine the peanut butter, lime juice, sweet soy sauce, and sambal ulek in a small bowl and whisk to mix.
Stir in the tomato, scallions, garlic, cilantro, coriander, salt, and pepper. Taste for seasoning, adding more lime juice, sweet soy sauce, and/or sambal ulek as necessary. The sambal can be refrigerated, tightly covered, for

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Ingredients

Method

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