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Sambal andaliman
Andaliman pepper sambal
Sambal andaliman: the Batak sambal of North Sumatra, buzzing with andaliman pepper
Around Lake Toba the Batak table nearly always holds a bowl of sambal andaliman, pounded fresh before lunch to go with grilled fish, arsik and boiled vegetables. Its signature is andaliman, a citrusy berry related to Sichuan pepper that makes the lips tingle and numb while the chillies bring the heat. It is raw, bright and lemony, best made the day you eat it. Dried andaliman is sold online and in Indonesian shops; Sichuan pepper is the nearest substitute. Chef's tip: toast the andaliman only briefly and pound it first; skipping that step leaves gritty husks and a dull, woody taste.
- Total time
- 16 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tbsp andaliman pepperfresh or dried; or Sichuan peppercorns
- 6 large red chillieschopped
- 4 shallotschopped
- 2 cloves garlic
- ¾ tsp salt
- 2 tbsp lime juiceBatak cooks use jeruk jungga, a sharp local lime
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What you'll need
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Method
0/4 doneStep 1: Toast 1 tbsp andaliman pepper in a dry pan over a medium heat, shaking it, until it smells sharply of citrus. Stop as soon as it is fragrant.
1 minStep 3: Add 2 cloves garlic and 4 shallots and pound to a rough paste, then add 6 large red chillies and 5 bird's-eye chillies and pound until coarsely crushed.
5 minStep 4: Stir in 2 tbsp lime juice. Taste a little on rice: the tingle should arrive a few seconds after the chilli heat. Add more salt or lime to taste and serve within the day.
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sambal andaliman take?
- About 16 minutes in total: 15 minutes to prepare and 1 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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