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Sambal Dabu-dabu

Dabu-dabu is a type of hot and spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu uses a lot of chopped red chilli peppers, bird’s eye chilli, shallots, red and green tomatoes, and a pinch of salt and sugar. All of the chopped and diced spices are mixed with fresh calamansi juice or locally known as lemon cui or jeruk kesturi, sometimes calamansi is replaced by kaffir lime or lemon juice.

Sambal Dabu-dabu
Like any popular dish, there are as many recipes for Dabu-dabu Sambal as there are cooks, but the basics remain the same: tomatoes, chillies, lime juice and oil. Common variations include using shallots in place of spring (green) onions and the addition of fresh basil.
Prep time: 
Total time: 
Ingredients
  • 250 g plum tomatoes, diced (red and green, if available)
  • 10 chillies, diced (both red and green for colour)
  • 1 red onion, diced (or 3 spring onions, chopped)
  • 2 tablespoons lime juice (calamansi juice, if available)
  • 1 tablespoon olice oil
  • 1 teaspoon sugar
Instructions
  1. Mix all the ingredients together.
  2. Store in the refrigerator for at least one day before using.
Notes
No matter how you make it, be sure to give it a day or more to blend the flavours before using.

1 comment

  1. Angry Gut

    My stomach is telling me yes, but my gut is telling me “NO NO NO”

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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