What is one thing that unites Indonesia’s diverse cuisines? Sambal. Have you ever wondered how many types there are? Researchers from Gadjah Mada University recently listed 322 different recipes. Fanning the flames of the Ubud Food Festival’s love of all things spicy, this is our weekly #UFF19 Sambal Series featuring our favorite types of sambal from across the archipelago. Next up is sambal cibiuk from Garut, West Java.
Sambal cibiuk is named after its birthplace, the sub-district of Cibiuk which is in the district of Garut. According to locals, no matter how spicy the sambal cibiuk is, those who eat it will never suffer from stomach ache. It’s quite a simple sambal, but the crunchy, chunky green tomatoes, tangy lemon basil (kemangi), sourness and spiciness makes for some very refreshing heat! Try making it at home with our recipe below!
Ingredients
Method
In a mortar and pestle, grind all ingredients except the tomatoes and kemangi. Once the ingredients are smooth, add the tomatoes and kemangi and stir to combine.
