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.
- 2 tablespoons fresh lemongrass
- 5 Kaffir lime leaves
- cooking oil , if you want to use a stir fry method
- 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.
If you don’t have andaliman, you can substitute sichuan pepper .