Some Indonesian specialties are closely related to fresh vegetables or “lalap”, which are raw vegetables that can be eaten immediately without the need to be cooked first. Generally lalap are eaten with sambal and other side dishes. Some of the vegetables known as lalap include lettuce, cucumber, string beans, cabbage, basil, tomatoes and many others.
Although famous for being nibbled raw, there are some ingredients that need to be boiled first, papaya and cassava leaves, for example.
The history of lalap turns out has been discovered for thousands of years. The dish is even contained in the Taji Inscription dated 901 AD. Based on the contents of the inscription, lalap is formerly known by the name “Sundanese kuluban”.
Any lalap will not be magnificient if it is not served together with tasty sambal terasi (shrim paste chili sauce). If so, how to make the perfect sambal terasi? This recipe can be a shot in the arm for you.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- 4 tablespoons of cooking oil
- 1 seedless tomato
- 5 cloves shallot
- 3 cloves garlic
- 100 grams curly red chili
- 1/2 tablespoon shrimp paste
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Lime juice
- Fresh vegetables for lalap
- Heat oil in a frying pan.
- Fry tomatoes, curly red chili, shallots and garlic until they are soft, then set aside.
- Blend all ingredients (except the fresh vegetables) until they are well mixed.
- Lalap sambal terasi is ready to serve.
In addition to using traditional methods, you can crush all the ingredients using a food processor to save your time. The spiciness of your sambal terasi can be easily adjusted to your own likings by estimating how much cayenne pepper you can resist. And another important key of this recipe is that shrimp paste will taste more delicious if it is roasted beforehand. This trick will strengthen the taste and fragrant of it! So, happy cooking!