Lalapan Sambal Terasi (Indonesian Raw Vegetables with Shrimp Paste Chili Sauce)

Lalapan Sambal Terasi

Ingredients

For Sambal Terasi:

• 5-10 large red chilies (adjust to taste)
• 3-5 bird's eye chilies (optional, for extra heat)
• 5 shallots
• 2 cloves garlic
• 1 medium tomato, quartered
• 1 block (approx. 10-15g) terasi (shrimp paste), roasted or fried
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar (or to taste)
• 1/2 lime or 1 calamansi, juiced
• 1 tablespoon cooking oil (for frying, optional)

For Lalapan (Raw Vegetables):

• 1/2 cucumber, sliced
• 2-3 long beans, cut into 3-inch pieces
• A few sprigs of fresh basil (kemangi)
• A few leaves of cabbage or lettuce
• Optional: raw eggplant slices, fresh young papaya leaves, jengkol, petai

Instructions

1. Prepare the Terasi: Roast the terasi block in a dry pan until fragrant and crumbly, or fry it in a little oil until fragrant. Set aside.
2. Prepare Sambal Ingredients: In a pan, with a little oil (or dry roast), fry or roast the red chilies, bird's eye chilies, shallots, garlic, and tomato until softened and fragrant.
3. Make the Sambal: Transfer the roasted/fried ingredients (chilies, shallots, garlic, tomato) to a mortar and pestle (cobek) or a food processor. Add the roasted terasi, salt, and sugar.
4. Grind/Pound: Grind or pound everything together until a coarse or smooth paste is formed, depending on your preference.
5. Adjust Flavor: Add the lime/calamansi juice and mix well. Taste and adjust seasoning (salt, sugar) if needed.
6. Prepare Lalapan: Wash all the fresh vegetables thoroughly. Arrange them nicely on a serving plate.
7. Serve: Serve the freshly made Sambal Terasi immediately with the prepared Lalapan. It's often enjoyed with warm rice and fried fish or chicken.