📝 About This Recipe
Hailing from the lush highlands of West Java, Sambal Hejo is the refreshing, zesty soul of Sundanese cuisine. Unlike its fiery red counterparts, this 'green' sambal offers a bright, tangy heat profile balanced by the citrusy aroma of kaffir lime and the savory depth of shrimp paste. It is the quintessential condiment for fried chicken or grilled fish, providing a burst of garden-fresh flavor that cuts perfectly through rich, savory dishes.
🥗 Ingredients
The Aromatics
- 50 grams Green Bird's Eye Chilies (stems removed; use more for extra heat)
- 150 grams Large Green Chilies (seeds can be removed to reduce heat)
- 8 pieces Shallots (peeled and halved)
- 4 cloves Garlic (peeled)
- 3 medium Green Tomatoes (firm and vibrant green, quartered)
Flavor Enhancers
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant)
- 4 pieces Kaffir Lime Leaves (midrib removed, very finely julienned)
- 4-5 tablespoons Coconut Oil (for sautéing; authentic flavor)
- 1 tablespoon Palm Sugar (finely grated)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Mushroom Bouillon (optional for extra umami)
- 1 tablespoon Fresh Lime Juice (from a Jeruk Limau or Key Lime)
👨🍳 Instructions
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1
Begin by washing all the fresh produce. Remove the stems from both the Bird's Eye and large green chilies, and quarter the green tomatoes.
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2
Fill a medium saucepan with water and bring it to a gentle boil. Par-boil the large chilies, Bird's Eye chilies, shallots, garlic, and green tomatoes for about 4-5 minutes until they soften slightly and lose their raw edge.
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3
Drain the boiled ingredients thoroughly in a colander. Let them sit for a minute to ensure excess moisture evaporates, which prevents the sambal from becoming watery.
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4
Using a traditional stone mortar and pestle (cobek), grind the boiled ingredients along with the toasted shrimp paste into a coarse, chunky paste. Avoid using a blender if possible to maintain the authentic rustic texture.
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5
Heat the coconut oil in a wok or frying pan over medium heat. Once the oil is shimmering, add the ground chili paste.
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6
Sauté the paste for about 5-7 minutes. You are looking for the color to deepen slightly from a bright neon green to a more olive-toned green, and for the oil to start separating from the paste.
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7
Stir in the julienned kaffir lime leaves. The heat from the oil will release their citrus oils, making the kitchen smell incredible.
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8
Season with palm sugar, salt, and mushroom bouillon. Continue to stir and cook for another 2 minutes until the sugar has completely dissolved.
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9
Turn off the heat. Immediately stir in the fresh lime juice to provide a final hit of acidity that brightens the entire dish.
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10
Taste the sambal. It should be a harmonious balance of spicy, salty, and slightly sweet with a tangy finish. Adjust salt or sugar if necessary.
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11
Allow the Sambal Hejo to cool to room temperature before serving. This resting time allows the flavors to meld and mature.
💡 Chef's Tips
Use strictly green tomatoes; red ones are too sweet and will change the color and flavor profile significantly. For the best texture, use a mortar and pestle; if you must use a food processor, pulse it briefly so it doesn't turn into a purée. Toasting the shrimp paste (terasi) is crucial—it transforms the pungent raw smell into a deep, savory aroma. Always add the lime juice after the heat is turned off to preserve the fresh, vitamin-rich zing of the citrus. If you prefer a milder sambal, remove the seeds from the large green chilies before boiling.
🍽️ Serving Suggestions
Serve alongside Ayam Goreng (Indonesian Fried Chicken) for the most classic pairing. Enjoy with 'Lalapan'—a platter of raw vegetables like cucumber, cabbage, and long beans. Pairs beautifully with grilled freshwater fish (Ikan Bakar) and steamed jasmine rice. Use it as a spicy topping for fried tofu (Tahu Goreng) or fermented soybean cakes (Tempeh). Accompany with a glass of iced sweet tea (Teh Manis) to balance the heat.