📝 About This Recipe
Hailing from East Nusa Tenggara (NTT), Sambal Lu'at is a vibrant, fermented chili condiment that defines the bold flavors of Timor. Unlike the oily sambals of Java, this version is celebrated for its bright acidity, achieved through a unique combination of citrus juice and indigenous herbs like 'daun kemangi' and 'daun prei'. It is the essential companion to smoked meats, offering a sharp, spicy, and refreshing counterpoint that awakens the palate.
🥗 Ingredients
The Chili Base
- 150 grams Bird's Eye Chilies (Cabe Rawit) (red and green mixed for color)
- 50 grams Curly Red Chilies (Cabe Keriting) (for body and milder heat)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Palm Sugar (finely shaved)
Aromatics and Herbs
- 4 cloves Garlic (peeled and roughly chopped)
- 6 pieces Shallots (peeled and sliced)
- 1 handful Thai Basil (Kemangi) (leaves only, finely chopped)
- 2 stalks Green Onions (Daun Prei) (finely sliced)
- 1/4 cup Coriander Leaves (optional, for added freshness)
The Acid and Fermentation
- 3-4 pieces Jeruk Nipis (Key Lime) (juiced)
- 4 pieces Kaffir Lime Leaves (veins removed, extremely finely julienned)
- 1 teaspoon Lime Rind (finely grated, avoid the white pith)
👨🍳 Instructions
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1
Begin by thoroughly washing all fresh produce, including chilies, herbs, and limes. Pat them completely dry with a clean towel; moisture is the enemy of a long-lasting sambal.
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2
Prepare your mortar and pestle (cobek). If you don't have one, a food processor can be used, but the texture will be less authentic.
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3
Place the bird's eye chilies, curly red chilies, and salt into the mortar. Grind them into a coarse paste. You want to see seeds and small chunks of skin for that rustic Timorese texture.
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4
Add the garlic and shallots to the chili mixture. Continue to grind until the aromatics are well incorporated but not pulverized into a liquid.
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5
Stir in the shaved palm sugar. The sugar acts as a catalyst for fermentation and balances the intense heat of the raw chilies.
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6
Transfer the mixture from the mortar into a clean glass bowl to make mixing the herbs easier.
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7
Add the finely sliced green onions (daun prei) and the julienned kaffir lime leaves. These provide the signature 'green' flavor profile of Lu'at.
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8
Fold in the chopped Thai basil (kemangi) and coriander leaves. The fragrance should be immediate and pungent.
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9
Pour in the fresh lime juice and add the lime rind. Mix thoroughly with a spoon until the sambal looks glossy and slightly wet.
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10
Taste the sambal. It should be intensely spicy, salty, and very sour. Adjust salt or lime juice if necessary.
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11
Pack the sambal into a sterilized glass jar. Press down firmly to remove air pockets.
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12
For the best flavor, let the jar sit at room temperature for at least 2-4 hours before serving to allow the fermentation to begin. For a deeper tang, leave it for 24 hours before refrigerating.
💡 Chef's Tips
Use the freshest chilies possible; their natural juices are essential for the fermentation process. Always wear gloves when handling this many bird's eye chilies to avoid 'chili burn' on your skin. If the sambal is too dry, add an extra tablespoon of lime juice or a splash of vinegar to help preserve it. Store in the back of the refrigerator for up to 2 weeks; the flavor actually improves after the second day. Avoid using a high-speed blender as it introduces too much air and turns the sambal into a pink foam.
🍽️ Serving Suggestions
Serve as the mandatory side for Se'i Sapi (Timorese Smoked Beef). Pair with grilled fish or prawns to cut through the smokiness and fat. Stir a spoonful into a hot bowl of Oxtail Soup (Sop Buntut) for a zesty kick. Enjoy alongside steamed cassava or sweet potatoes for an authentic rural Indonesian snack. Accompany with hot jasmine rice and a simple vegetable stir-fry.