Dish

Sambal tappa

Sambal tappa is a condiment that is typically made with shallots, garlic, chili peppers, and tomatoes. The vegetables are chopped and mixed together with a mortar and pestle until they form a paste. The paste is then seasoned with salt and sugar to taste.

Asian cuisine› Indonesian cuisine

Salad

Origins and history

Sambal tappa is a traditional condiment from the Sulawesi region of Indonesia. It is believed to have originated in the city of Makassar, and is typically served with grilled meats or fish. The condiment has been enjoyed for centuries, and is still a popular choice in many Indonesian households today.

Dietary considerations

This condiment is suitable for vegan, gluten-free, and low-fat diets. It is also high in fiber.

Variations

There are many variations of sambal tappa, with some recipes calling for the addition of shrimp paste or tamarind. Some recipes also call for the use of different types of chili peppers for varying levels of spiciness.

Presentation and garnishing

To make the paste, use a mortar and pestle to grind together 4 shallots, 3 cloves of garlic, 5 red chili peppers, and 2 tomatoes. Season with salt and sugar to taste. Serve in a small bowl and garnish with fresh herbs such as cilantro or basil. The condiment can also be topped with sliced lime or chopped peanuts for added flavor.

Tips & Tricks

Sambal tappa can be stored in an airtight container in the refrigerator for up to a week. The longer it sits, the more the flavors will meld together. For a milder version, remove the seeds from the chili peppers before grinding.