Spicy Indonesian Sambel with Steamed Vegetables

Sambel Lontong Tahu with Vegetables Recipe

Ingredients:

• 1 small head of white cabbage, shredded
• 1 cup bean sprouts (tauge)
• 2 carrots, peeled and sliced
• 1 cucumber, sliced
• 1/2 cup roasted peanuts
• 5-6 bird’s eye chilies (cabe rawit), or to taste
• 3 cloves garlic
• 1/2 teaspoon shrimp paste (terasi)
• 1 teaspoon salt, or to taste
• 1 cup vegetable broth (or clear vegetable soup)
• 2 tablespoons sweet soy sauce (kecap manis)

Instructions:

1. Prepare the Vegetables: Start by steaming the shredded cabbage, bean sprouts, and carrot slices until they are tender. You can also use a steamer basket or a colander over a pot of boiling water for this step. Once done, set aside to cool.

2. Prepare the Sambel: In a mortar and pestle or a food processor, grind the roasted peanuts, garlic, bird’s eye chilies, shrimp paste, and salt until you have a smooth paste. If needed, add a bit of vegetable broth to make the grinding process easier.

3. Combine Ingredients: In a large mixing bowl, combine the smooth sambel paste with the sweet soy sauce. Stir in the steamed vegetables and mix thoroughly until all the vegetables are well-coated with the sambel mixture.

4. Serve: Garnish with fresh cucumber slices before serving.

5. Enjoy: Traditionally served with lontong (compressed rice cakes) or rice, this dish is ready to be enjoyed as a flavorful and spicy side or main dish.

Note: This recipe can be easily adapted to your preference for spiciness by adjusting the number of bird’s eye chilies used.