📝 About This Recipe
Originating from the coastal city of Manado in North Sulawesi, Sambal Dabu-Dabu is a raw, salsa-like condiment that celebrates the purity of fresh ingredients. Unlike many Indonesian sambals that are ground or fried, this version features hand-diced aromatics and chilies bathed in hot oil and bright citrus. It is the perfect refreshing counterpoint to grilled seafood, offering a sharp, spicy, and tangy explosion of flavor in every bite.
🥗 Ingredients
The Fresh Base
- 10-12 pieces Shallots (peeled and finely diced)
- 3 medium Roma Tomatoes (seeds removed, diced into small cubes)
- 8-10 pieces Green Bird's Eye Chilies (thinly sliced into rounds)
- 8-10 pieces Red Bird's Eye Chilies (thinly sliced into rounds)
Seasoning and Aromatics
- 3-4 pieces Calamansi Lime (Jeruk Kasturi) (juiced; substitute with key lime if unavailable)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/2 cup Fresh Thai Basil (Kemangi) (leaves only, roughly torn)
The Searing Finish
- 4-5 tablespoons Coconut Oil (high quality, unrefined for authentic flavor)
👨🍳 Instructions
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1
Begin by washing all the fresh produce under cold running water and patting them completely dry with a paper towel. Excess moisture can dilute the flavors.
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2
Slice the shallots thinly and then cross-cut them to create a fine dice. Aim for uniform pieces to ensure an even distribution of flavor.
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3
Prepare the tomatoes by cutting them into quarters and carefully scooping out the watery seeds and pulp. This prevents the sambal from becoming too soggy.
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4
Dice the firm tomato flesh into small cubes, roughly the same size as your shallots, and place them in a medium heat-proof glass or ceramic mixing bowl.
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5
Slice the red and green bird's eye chilies into thin rounds. If you prefer a milder heat, you can remove some of the seeds, but the seeds provide the signature Manado kick.
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6
Add the diced shallots and sliced chilies into the bowl with the tomatoes. Gently toss them together with a spoon.
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7
Sprinkle the salt and sugar over the vegetable mixture. Squeeze the fresh calamansi lime juice over the ingredients and toss again to ensure everything is coated.
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8
Heat the coconut oil in a small saucepan over medium-high heat. Watch for the oil to start shimmering and just begin to reach its smoking point.
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9
Once the oil is very hot, carefully pour it directly over the chili and shallot mixture. You should hear a satisfying sizzle as the heat partially wilts the aromatics and releases their essential oils.
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10
Immediately stir the mixture to distribute the hot oil evenly throughout the sambal.
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11
Add the fresh kemangi (Thai basil) leaves to the bowl. Stir them in gently; the residual heat from the oil will soften them just enough to release their peppery fragrance.
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12
Let the sambal sit at room temperature for about 5-10 minutes. This 'resting' period allows the flavors to meld and the juices to harmonize.
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13
Give the sambal one final taste. Adjust with a pinch more salt or a squeeze of lime if the balance of salty, sour, and spicy isn't perfect.
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14
Transfer to a serving bowl and serve immediately while the oil is still warm and the vegetables are crisp.
💡 Chef's Tips
Always use the freshest ingredients possible, as this is a 'raw' sambal where quality cannot be hidden. Removing the tomato seeds is crucial; it keeps the sambal crisp and prevents it from turning into a watery mess. If you cannot find coconut oil, a neutral vegetable oil works, but you will miss the authentic tropical aroma of North Sulawesi. Do not chop the ingredients in a food processor; the hand-diced texture is the defining characteristic of Dabu-Dabu. For the best experience, serve this within an hour of making it to maintain the vibrant colors and crunch.
🍽️ Serving Suggestions
Pair with grilled white fish like Snapper or Sea Bass for a classic Indonesian 'Ikan Bakar' experience. Serve alongside 'Ayam Goreng' (Indonesian fried chicken) to cut through the richness of the poultry. It works beautifully as a zesty topping for grilled prawns or calamari skewers. Accompany with a side of steamed jasmine rice and fresh cucumber slices to balance the intense heat. For a refreshing drink pairing, serve with a cold 'Es Teh Tawar' (unsweetened iced tea) or fresh coconut water.