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Sambal Andaliman

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Andaliman has become synonymous with the cuisine of the Batak Toba in North Sumatra, and as well as adding the citrusy flavour and tingling sensation to sambal, it’s also used in various Batak specialties such as arsik and saksang gulai babi.

Sambal Andaliman

Sambal Andaliman

Sambal andaliman originates from the Tapanuli Regency of North Sumatra, where the andaliman pepper plant grows natively. It is closely related to Sichuan pepper, but has distinctive citrus notes, somewhat similar to lemongrass. Both peppers share the same fizzing, numbing effect on one’s lips and tongue.
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Course: Sambal
Cuisine: Indonesian
Calories: 542kcal
Author: The Cook

Ingredients

Optional ingredients

  • 2 tablespoons fresh lemongrass
  • 5 Kaffir lime leaves
  • cooking oil , if you want to use a stir fry method

Instructions

  • With a mortar and pestle or food processor, combine the roasted Andaliman, shallot, garlic, green chillies, lemongrass, kaffir lime, salt, and squeeze lime over before pounding or grinding. Pound or grind until smooth but not too fine.
  • Sambal is ready to be served with soup or grilled meat.
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Notes

If you choose to stir fry the sambal, you can continue stir frying the sambal mixture until it gives off an aroma.
If you don’t have andaliman, you can substitute sichuan pepper .

Nutrition

Serving: 6g | Calories: 542kcal | Carbohydrates: 124g | Protein: 25g | Fat: 5g | Saturated Fat: 0g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 118mg | Potassium: 0mg | Fiber: 20g | Sugar: 64g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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