📝 About This Recipe
Lalapan is a quintessential Sundanese vegetable platter from West Java that celebrates the vibrant crunch of raw, blanched, and fried ingredients paired with a fiery shrimp paste chili sauce. It is more than just a salad; it is a refreshing, textural experience designed to balance the richness of fried proteins. This dish embodies the Indonesian philosophy of 'fresh is best,' offering a cooling contrast to the heat of the signature Sambal Terasi.
🥗 Ingredients
The Fresh Vegetables (Raw)
- 1 large Cucumber (Persian or English, sliced into rounds)
- 1/4 head Cabbage (cut into wedges)
- 1 bunch Thai Basil (Kemangi) (picked leaves only)
- 4-5 pieces Long Beans (cut into 5cm lengths)
The Blanched & Fried Elements
- 2 small Chayote (Labu Siam) (peeled and steamed until tender)
- 1 block Firm Tofu (cut into triangles)
- 200 grams Tempeh (sliced into rectangles)
Sambal Terasi (Chili Sauce)
- 10-15 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 5 pieces Curly Red Chilies (for color and mild heat)
- 6 cloves Shallots (peeled)
- 3 cloves Garlic (peeled)
- 1 medium Tomato (chopped)
- 1 tablespoon Shrimp Paste (Terasi) (toasted or fried)
- 1 tablespoon Palm Sugar (grated)
- 1/2 teaspoon Salt (to taste)
- 1 piece Lime (Jeruk Limau) (halved for squeezing)
- 3 tablespoons Vegetable Oil (for frying aromatics)
👨🍳 Instructions
-
1
Prepare the raw vegetables by washing them thoroughly in ice-cold water to ensure maximum crispness. Pat dry and set aside.
-
2
Peel the chayote and cut into bite-sized wedges. Steam for 8-10 minutes until fork-tender but not mushy. Set aside to cool.
-
3
Lightly season the tofu and tempeh with a pinch of salt and garlic powder. Fry in hot oil until golden brown and crispy on the outside. Drain on paper towels.
-
4
For the sambal, heat 3 tablespoons of oil in a pan over medium heat. Fry the shallots, garlic, and both types of chilies until softened and slightly charred.
-
5
Add the chopped tomato to the pan and fry for another 3 minutes until the tomato breaks down into a jammy consistency.
-
6
Transfer the fried aromatics, including the oil, into a stone mortar (cobek).
-
7
Add the toasted shrimp paste, palm sugar, and salt to the mortar.
-
8
Grind the ingredients with a pestle (ulekan) using a circular motion until a coarse, thick paste forms. Do not over-process; some texture is desirable.
-
9
Squeeze the juice of one small Jeruk Limau (or lime) over the sambal and stir gently to combine. Taste and adjust salt or sugar if necessary.
-
10
Arrange the raw cabbage, cucumber, long beans, and kemangi leaves on a large platter or individual plates.
-
11
Add the steamed chayote and the warm fried tofu and tempeh to the platter.
-
12
Place the sambal in a small bowl in the center of the platter or serve it directly in the stone mortar for an authentic rustic look.
💡 Chef's Tips
Always use the freshest vegetables available; if they feel limp, soak them in ice water for 10 minutes to revive them. Toasting the shrimp paste (terasi) is crucial to unlock its deep umami aroma—you can wrap it in foil and grill it for 2 minutes. If you cannot find Kemangi, a mix of Italian basil and a squeeze of lemon juice can provide a similar citrusy herbal note. For the best sambal flavor, use a stone mortar and pestle rather than a blender to avoid adding excess water and to preserve the oils of the chilies.
🍽️ Serving Suggestions
Serve with hot, steaming Jasmine rice or 'Nasi Timbel' (rice wrapped in banana leaf). Pair with 'Ayam Goreng' (Indonesian fried chicken) or 'Ikan Bakar' (grilled fish) for a complete meal. Accompany with 'Kerupuk' (shrimp crackers) for extra crunch. Serve with a cold glass of 'Es Teh Manis' (Indonesian sweet iced tea) to soothe the palate from the spicy sambal.