Sambal Goreng – Green Papaya Sambal

Literally means “fried sambal”. It is a mix of ingredients including crisp fried shallots, red and green chillies, salt, briefly stir-fried in oil. It can be made into a whole different dish by adding other ingredients, such as in this recipe where green papaya is added. The green papaya sambal is pictured here with fragrant rice and shredded chicken.

Sambal Goreng - Green Papaya Sambal
Cuisine: Indonesia
Recipe type: Sambal
Serves: Makes 6 cups
  • 7 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • 5 long red chillies, 3 chopped, 2 thinly sliced
  • 5 long green chillies, 3 chopped, 2 thinly sliced
  • 5 cm piece kencur (lesser galangal) or 2 cm piece ginger, crushed
  • 1½ teaspoon salt
  • 2 teaspoons white sugar
  • ¼ cup vegetable oil
  • 2 cm piece galangal, grated
  • 3 salam leaves
  • 1 small green papaya, cut into julienne (about 500 g)
  • 1 litre coconut water
  • 1 tablespoon tamarind purée
  1. Process garlic, sliced shallots, chopped chillies, kencur, 1½ teaspoon salt and the sugar in a small food processor to a paste. Heat oil in a saucepan over medium heat, add spice paste, galangal and salam leaves, and cook for 5 minutes or until fragrant. Add green papaya and cook, stirring, for 10 minutes or until softened.
  2. Stir in coconut water, tamarind purée and sliced chillies and bring to the boil. Remove from heat. Using tongs, transfer to a serving bowl.
Store any leftover coconut milk sauce and shredded papaya in airtight containers in the fridge for up to 3 days.


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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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