Sambal Ijo 3T: Terung, Telur, Tempe π
Sambal Ijo, a vibrant and spicy green sambal from Indonesia, showcases the delightful combination of tempeh, eggplant, and hard-boiled eggs, all enveloped in a rich and aromatic blend of spices. This sambal not only elevates your meal but also brings a burst of flavors that are both comforting and satisfying. Below, you’ll find a detailed recipe that guides you through the process of creating this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (medium size, diced and fried) | 2 boards |
| Eggplant (sliced and fried) | 1 purple eggplant |
| Hard-boiled eggs | 2 |
| Coarse ground spices: | |
| Green curly chili peppers | 35 pieces |
| Green tomatoes | 3 pieces |
| Green bird’s eye chili peppers | 5 pieces |
| Red curly chili peppers | 5 pieces |
| Shallots | 6 pieces |
| Garlic | 4 cloves |
| Additional ingredients: | |
| White part of lemongrass (smashed) | 1 stalk |
| Kaffir lime leaves (torn) | 5 leaves |
| Bay leaves | 2 leaves |
| Seasoning ingredients: | |
| Watered tamarind (optional) | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Fish sauce (optional) | Β½ tablespoon |
| Salt | Β½ teaspoon |
| Granulated sugar | 3 tablespoons |
Instructions
-
Prepare the Spice Base:
Begin by grinding the coarse spices (green chilies, green tomatoes, green bird’s eye chilies, red chilies, shallots, and garlic) together in a mortar and pestle until you achieve a rough, textured paste. Manual grinding enhances the flavors, making your sambal truly exceptional.
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-
SautΓ© the Spices:
In a pan over medium heat, sautΓ© the ground spice mixture until it becomes fragrant. This step is crucial as it brings out the depth of the flavors. -
Add Aromatics:
Introduce the smashed lemongrass, bay leaves, and torn kaffir lime leaves to the pan. Allow them to cook together until aromatic, stirring occasionally to prevent sticking. -
Incorporate Seasonings:
Add the optional watered tamarind, oyster sauce, and fish sauce (if using) to the sautΓ©ed spices. Stir well and taste the mixture, adjusting the salt and sugar to achieve the desired balance of flavors. -
Combine with Fried Ingredients:
Once the seasoning is to your liking, add the fried tempeh, fried eggplant, and sliced hard-boiled eggs to the pan. Turn off the heat to avoid burning the ingredients while mixing. -
Mix Thoroughly:
Gently toss all the components together, ensuring that the tempeh, eggplant, and eggs are well-coated with the sambal. This allows the ingredients to absorb the spices evenly. -
Finish Cooking:
Turn the heat back on low, allowing the sambal to warm slightly while you stir gently. Let it sit for a few moments so the flavors meld beautifully. -
Serve and Enjoy:
Remove the sambal from heat and transfer it to a serving dish. Sambal Ijo is best enjoyed warm, alongside rice or your favorite Indonesian dishes.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 10 g |
| Fat | 7 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 300 mg |
Sambal Ijo 3T is a testament to the vibrant flavors of Indonesian cuisine, blending the heartiness of tempeh, the richness of eggplant, and the comfort of eggs with a spicy kick. Serve it as a side dish or as a main feature alongside steamed rice, and enjoy the explosion of flavors it brings to your table!
