Sambal Andaliman, Andaliman Pepper Sambal

Sambal Andaliman, Andaliman Pepper Sambal


Andaliman was my first post on Indonesia Eats that I renewed the picture a month ago. If you are not aware what andaliman is, please visit my andaliman post. Andaliman is assumed that has an anti-microbial and antioxidant activity.

Sambal andaliman is common to be enjoyed by Batak ethnic group especially the North Tapanuli sub-ethnic groups. Since late dad was from South Tapanuli, I didn’t recall that he mentioned about it. I knew this sambal when I lived in Bogor and some of my roommates were from North Tapanuli.

Thank you to Mei-Mei Purba Ries and Susy Nataly for the helps. I have asked the recipe to Mei-Mei in 2010 but I kept forgetting to make one until Susy was posted about it.  Mei-me was telling me the portion of shallot and garlic has to be 4 to 1.  Indonesian cooking uses a lot more shallot than garlic. This sambal andaliman recipe reminds me a lot of sambal lado mudo (Minangese Green Chili Sambal).

Two version of sambal andaliman recipe can be made, raw and stir-fry. If you have fresh andaliman, I suggest to make the raw version as the fresh andaliman colour is green and look so fresh. If you have dried andaliman like mine, the stir fry version will be better plus you can keep the sambal longer. Dried andaliman has a dark brown colour. Susy also mentioned in order to keep andaliman longer, you can always roast them and keep in the freezer.

If you don’t have andaliman, you can substitute for Sichuan Pepper as andaliman is still a family of Sichuan Pepper.

Sambal Andaliman Recipe

42 grams andaliman, roasted
150 long green chilies (cabai hijau keriting)
250 grams shallots
62.5 grams cloves garlic
2 green tomatoes
4 keylimes (jeruk nipis) or calamansi (jeruk kesturi/lemon cui)

2 tablespoons fresh or frozen lemongrass
5 kaffir lime leaves
cooking oil (if you want to use a stir fry method).

1. With a mortar and pestle or food processor, combine roasted Andaliman, shallot, garlic, green chilies, lemongrass, kaffir lime, salt, and squeeze lime over before pounding or grinding. Pound/grind until smooth but not too fine.

2. Sambal is ready to be served with soup or grilled meat. If you choose to stir fry the sambal, you can continue to stir frying the sambal mkxture until you can smell the aroma.

Cook’s Note:
* I often use using frozen lemongrass as this is really handy for making any mixtures that need ground lemongrass.
* Traditionally the North Tapanuli would love to serve sambal andaliman for their BPK (Babi Panggang Karo) or Karo-style Grilled Pork. However, I like using this sambal for companying soups and any grilled fish.

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