📝 About This Recipe
A seasonal treasure from the sundanese highlands, Sambal Gandaria celebrates the fleeting harvest of the Marian Plum (Gandaria). This vibrant condiment balances the fiery heat of bird's eye chilies with the unique, mouth-watering acidity and pine-like fragrance of the tropical fruit. It is an essential accompaniment for those who crave a bright, refreshing kick that elevates simple grilled proteins to gourmet status.
🥗 Ingredients
The Star Fruit
- 6-8 pieces Gandaria (Marian Plum) (ripe but firm, washed and stones removed)
The Aromatics
- 10 pieces Curly Red Chilies (roughly chopped)
- 5-8 pieces Bird's Eye Chilies (Rawit) (adjust for heat preference)
- 4 clovers Shallots (peeled)
- 2 cloves Garlic (peeled)
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant)
Seasoning and Finishing
- 1.5 tablespoons Palm Sugar (Gula Jawa) (finely shaved)
- 1/2 teaspoon Sea Salt (to taste)
- 2 tablespoons Vegetable Oil (for sautéing aromatics)
- 1/2 piece Lime Juice (optional, for extra brightness)
👨🍳 Instructions
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1
Begin by preparing the Gandaria fruit. Rinse them under cold water, slice the flesh away from the central pit, and dice into small 0.5cm cubes. Set aside.
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2
Toast the terasi (shrimp paste) in a small dry pan over low heat for 1-2 minutes until it becomes crumbly and releases a pungent, nutty aroma.
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3
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Lightly sauté the shallots, garlic, curly chilies, and bird's eye chilies for 3 minutes until softened and slightly blistered.
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4
Transfer the sautéed aromatics into a traditional stone mortar (cobek). Adding them while warm makes the grinding process much easier.
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5
Add the toasted terasi and sea salt to the mortar. Begin grinding using a circular motion with the pestle (ulekan) until a coarse paste forms.
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6
Add the shaved palm sugar to the paste. Continue grinding until the sugar is fully incorporated and the sambal takes on a glossy, dark sheen.
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7
Gently fold in the diced Gandaria fruit. Instead of grinding them into a mash, use a light 'bruising' motion to release some juice while keeping the fruit pieces intact for texture.
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8
Taste the sambal. It should be a complex harmony of spicy, salty, sweet, and the characteristic sour-tang of the Gandaria.
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9
If the fruit isn't sour enough, add a squeeze of lime juice to brighten the flavors.
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10
Transfer the sambal to a serving bowl and let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Always use a stone mortar and pestle for the most authentic texture; food processors make the sambal too watery. If Gandaria is out of season, you can substitute with green mango or starfruit, though the flavor profile will shift slightly. Ensure your shrimp paste is well-toasted to avoid a 'raw' fishy taste that can overpower the fruit. Adjust the number of bird's eye chilies carefully; the acidity of the fruit can sometimes amplify the perception of heat. Store any leftovers in a glass jar in the fridge for up to 3 days, though it is best enjoyed fresh.
🍽️ Serving Suggestions
Serve alongside 'Ikan Bakar' (Indonesian Grilled Fish) for a classic coastal pairing. Pairs exceptionally well with 'Ayam Goreng Lengkuas' (Galangal Fried Chicken) and warm jasmine rice. Use it as a dip for 'Lalapan' (fresh raw vegetables like cucumber, cabbage, and long beans). Accompany with 'Tahu and Tempe Goreng' for a simple yet satisfying vegetarian Indonesian meal. Enjoy with a tall glass of iced lemongrass tea to cleanse the palate between spicy bites.