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Bright, fresh, and fiery, Sambal Dabu-Dabu is a vibrant Manadonese chili relish that pairs perfectly with grilled fish, chicken, or even tofu. This no-cook sambal is bursting with zesty flavors, making it an irresistible condiment for any meal! Thinly sliced chilies and shallots combine with diced tomatoes, lime juice, and a touch of salt and chicken bouillon for a zesty kick. Heated coconut oil poured over the mixture brings out the aroma and melds the...
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Thinly slice the red chilies, green chilies, and shallots.
Dice the green tomatoes and red tomatoes into small cubes.
Combine the sliced chilies, shallots, and diced tomatoes in a bowl.
Add salt and chicken bouillon, then squeeze in the lime juice and stir to combine.
Heat the coconut oil until warm.
Pour the heated oil over the sambal mixture and stir gently.
Taste the sambal and adjust the seasoning as needed for balance.
Serve fresh as a condiment alongside grilled or fried dishes.
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For a vegetarian version, substitute chicken bouillon with a vegetable bouillon or omit it entirely.
Use freshly squeezed lime juice for the best flavor.
Adjust the chili quantity based on your spice tolerance.
Can I use other types of oil?
Yes, you can use vegetable oil or any neutral oil as a substitute for coconut oil.
How long does Sambal Dabu-Dabu last?
It is best served fresh, but you can store it in the refrigerator for up to 2 days.
Can I make this sambal less spicy?
You can reduce the number of chilies or use milder varieties to lower the spice level.
What dishes pair well with Sambal Dabu-Dabu?
It pairs wonderfully with grilled fish, chicken, tofu, or fried dishes.
Can I skip heating the oil?
Heating the oil helps meld the flavors, but you can skip this step if preferred.
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