📝 About This Recipe
Hailing from the vibrant culinary landscape of East Java, Sambal Pencit is a masterclass in the balance of heat, acidity, and umami. This refreshing condiment pairs the sharp, tongue-tingling crunch of shredded young mango with the deep, fermented richness of toasted shrimp paste and fiery bird's eye chilies. It is the ultimate palate cleanser and flavor enhancer, traditionally served alongside fried seafood or grilled duck to cut through richness with its bright, tropical profile.
🥗 Ingredients
The Fruit Base
- 1 large Young Green Mango (must be firm and very sour; peeled and shredded into matchsticks)
- 1/2 teaspoon Salt (for drawing out excess moisture from the mango)
Aromatics and Chilies
- 10-15 pieces Red Bird's Eye Chilies (adjust to your heat tolerance)
- 3 pieces Large Red Chilies (seeds removed for a milder base)
- 4 pieces Shallots (peeled and sliced)
- 2 cloves Garlic (peeled)
Seasoning and Umami
- 1 tablespoon Terasi (Indonesian Shrimp Paste) (toasted until fragrant)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (finely shaved)
- 1/2 teaspoon Salt (to taste)
- 2 tablespoons Coconut Oil (for frying the aromatics)
- 1 teaspoon Lime juice (optional, if mango isn't sour enough)
👨🍳 Instructions
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1
Begin by peeling the green mango. Use a mandoline or a sharp knife to shred the flesh into thin matchsticks (julienne). Place the mango in a bowl.
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2
Sprinkle 1/2 teaspoon of salt over the shredded mango. Toss gently and let it sit for 5 minutes. Squeeze out the excess liquid and discard the water; this keeps the sambal from becoming too runny.
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3
Prepare the shrimp paste (terasi) by wrapping it in a small piece of foil and toasting it over an open flame or in a dry pan for 2 minutes until it releases a strong, nutty aroma.
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4
Heat the coconut oil in a small frying pan over medium heat. Add the shallots and garlic cloves.
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5
Sauté the shallots and garlic for about 3 minutes until they are softened and slightly golden, then remove from the oil and set aside.
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6
In the same oil, flash-fry the bird's eye chilies and large red chilies for 30-60 seconds just until the skins blister slightly. This mellows the raw edge of the chili.
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7
Using a traditional stone mortar and pestle (cobek), grind the fried chilies, shallots, and garlic into a coarse paste.
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8
Add the toasted shrimp paste and the shaved palm sugar to the mortar. Continue grinding until the mixture is well combined and relatively smooth.
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9
Season with the remaining salt. Taste the paste; it should be a powerful balance of spicy, salty, and sweet.
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10
Add the shredded mango matchsticks into the mortar with the chili paste.
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11
Using the pestle, gently 'bruise' the mango into the paste. Do not mash it into a pulp; you want the mango to retain its texture while absorbing the flavors.
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12
Give the sambal a final toss with a spoon. If the mango is not particularly tart, squeeze a little lime juice over the top to brighten the flavors.
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13
Transfer to a serving bowl and serve immediately for the best crunch and freshest flavor.
💡 Chef's Tips
Always use the firmest green mangoes you can find; if the mango has started to ripen and turn yellow, it will be too sweet and soft for this recipe. Toasting the terasi is crucial; raw shrimp paste has a harsh flavor that only mellows and turns savory with heat. If you don't have a mortar and pestle, you can pulse the aromatics in a food processor, but fold in the mango by hand to preserve the texture. Adjust the palm sugar slowly; different brands of shrimp paste have varying levels of saltiness. For an extra layer of flavor, add a teaspoon of the warm oil used to fry the chilies back into the final mash.
🍽️ Serving Suggestions
Serve alongside 'Bebek Goreng' (Crispy Fried Duck) for a classic East Javanese pairing. Pairs beautifully with grilled snapper or mackerel seasoned with turmeric and coriander. Use it as a zesty topping for 'Ayam Penyet' (Smashed Fried Chicken). Accompany with a side of warm jasmine rice and fresh cucumber slices to balance the heat. Enjoy with a tall glass of iced 'Es Teh Manis' (Sweetened Jasmine Tea) to soothe the palate.