Tahu sambal with lime
A fresh and vibrant sambal made with wild ginger shoots, chili peppers, white pepper, and Allium ascalonicum, with a touch of green lemons: it’s intensely…
This raw sambal from Borneo combines the crunchy stems of a plant similar to ginger with chili peppers, Allium ascalonicum (garlic), and lime. It is prepared without cooking and is often served with rice, grilled fish, or meat.
Ingredients and directions
- Prep time20 min
- Cook time—
- Total20 min
- DifficultyEasy
- Cooking methodcru
- Vegan
- Gluten-free
Ingredients
people
- $0.03
- $0.33
- $10.14
Directions
- Cut the stems of the wild ginger into 2 pieces lengthwise. ≈ 3 min
- Finely chop the stems of wild ginger. ≈ 8 min
- Finely chop the Allium ascalonicum. ≈ 8 min
- Finely chop or mince the hot peppers and white pepper. ≈ 4 min
- Finely chop the Allium ascalonicum. ≈ 8 min
- Cut all the green lemons in half. ≈ 8 min
- Place all the chopped and minced ingredients in a plastic container. ≈ 3 min
- Squeeze the green lemons into the container, or use vinegar if you don’t have lemons. ≈ 3 min
- Add salt and glutamate to taste. ≈ 3 min
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