Sambal Andaliman

Sambal Andaliman is sambal from the northern part of Sumatra. This sambal owes its name to the Andilaman peppers that grow mainly in North Sumatra and have a lime or citrus-like taste. This gives this spicy sambal a very fresh taste.

Preparation

• Chop up all the ingredients and put them in a mortar Grind everything well so that all juices and flavors are released well
• For an extra intense taste, you can fry the sambal in a pan after mortaring
• Let it simmer for 5 minutes and stir everything regularly, then let the sambal cool down slowly (not in the refrigerator)
• Do you use the sambal immediately without heating first, let the sambal stand for a while before using it so that all the flavors can mix well, or make the sambal a day in advance for an even better result You can keep the sambal good for quite a long time if you store it in a sealable jar and in a cool place or in the refrigerator

Enjoy your dinner

The Sambal Andaliman can be eaten with any type of fish or meat and can be used as a marinade or as a side dish and provides a nice fresh but spicy bite. If you can't find Andaliman peppers, you can also replace them by finely cutting the green part of two lemongrass stems and mortaring them.