Sambal Hijau (Ijo)
Make sambal hijau (ijo), a versatile green chilli sambal that's the perfect flavour base for nasi goreng kampung, eggs, stir-fries, and curries.
Equipment
- saucepan
- food processor
Ingredients
- 7-8 large green chillies
- 3 –4 bird’s eye green chillies
- 2 small green tomatoes
- 5 –6 garlic cloves
- 5 –6 shallots
- Handful dried ikan bilis
- Cooking oil
- Sugar and salt to taste
- 1 yellow onion sliced
Instructions
- Bring water to a boil. Blanch the chillies, tomatoes, garlic, and shallots briefly until the chillies just begin to soften. Remove and drain.
- Coarsely process the green chillies. Remove. Now blend the tomatoes, garlic, and shallots together coarsely.
- Heat oil and fry the ikan bilis until crispy. Remove and set aside.
- Using the same oil, sauté sliced onion until soft. Add the blended mixture and cook, stirring, until fragrant and slightly thickened.
- Return the ikan bilis to the pan. Season with sugar and salt to taste.
- Cool completely before storing in sterilised jars in the refrigerator.
Notes
Sambal Hijau (Ijo) - Quick FAQ
1. What is sambal hijau (ijo)?
Sambal hijau is a green chilli sambal made from green chillies, tomatoes, garlic, shallots, and aromatics, commonly used as a condiment or cooking base. 2. What can sambal hijau be used for?
It can be used for nasi goreng kampung, fried eggs, fried chicken toppings, stir-fries, and curry bases. 3. Why blend the chillies separately?
Green chillies are tougher than other ingredients, so blending them separately prevents the paste from becoming overly mushy and preserves texture. 4. How long can sambal hijau be stored? Can I make sambal hijau vegan - without ikan bilis?
Yes. You can omit the ikan bilis for a vegetarian version. To maintain umami flavour, add a small amount of mushroom powder, soy sauce, or toasted fermented soybean paste. 5. Is sambal hijau very spicy?
Sambal hijau is usually moderately spicy. The heat level can be adjusted by reducing or increasing the amount of bird’s eye chillies used. 6. Why does my sambal hijau turn dark instead of green?
Overcooking or frying on very high heat for too long can cause the sambal to darken. Cooking gently while stirring helps preserve the bright green colour. 7. Can I use sambal hijau as a ready-to-cook paste?
Yes. Sambal hijau works well as a ready-made cooking base. Simply fry a spoonful in hot oil before adding rice, vegetables, eggs, seafood, or chicken to quickly build flavour.
When kept refrigerated in sterilised jars, it can last about 1–2 weeks.
Sambal hijau is a green chilli sambal made from green chillies, tomatoes, garlic, shallots, and aromatics, commonly used as a condiment or cooking base. 2. What can sambal hijau be used for?
It can be used for nasi goreng kampung, fried eggs, fried chicken toppings, stir-fries, and curry bases. 3. Why blend the chillies separately?
Green chillies are tougher than other ingredients, so blending them separately prevents the paste from becoming overly mushy and preserves texture. 4. How long can sambal hijau be stored? Can I make sambal hijau vegan - without ikan bilis?
Yes. You can omit the ikan bilis for a vegetarian version. To maintain umami flavour, add a small amount of mushroom powder, soy sauce, or toasted fermented soybean paste. 5. Is sambal hijau very spicy?
Sambal hijau is usually moderately spicy. The heat level can be adjusted by reducing or increasing the amount of bird’s eye chillies used. 6. Why does my sambal hijau turn dark instead of green?
Overcooking or frying on very high heat for too long can cause the sambal to darken. Cooking gently while stirring helps preserve the bright green colour. 7. Can I use sambal hijau as a ready-to-cook paste?
Yes. Sambal hijau works well as a ready-made cooking base. Simply fry a spoonful in hot oil before adding rice, vegetables, eggs, seafood, or chicken to quickly build flavour.
When kept refrigerated in sterilised jars, it can last about 1–2 weeks.