Sambal Dabu-Dabu

Name: Sambal Dabu-Dabu
Prep time: 5 min
Total time: 5 min

May 28, 2016

Prep 5 min Total 5 min

Sambal Dabu-Dabu - kvalifood.com

Sambal dabu-dabu is a raw chili relish from Manado in North Sulawesi. Tomato, shallot, and bird’s eye chilies are chopped, then hit with smoking hot oil that sizzles on contact and lightly wilts the aromatics without fully cooking them. It is served immediately alongside grilled fish or fried chicken.

Makes ca. 1 cup

Ingredients

2 medium ripe tomatoes, deseeded, diced
5 bird’s eye chilies (red or mixed), thinly sliced
2 large red chilies, thinly sliced (optional, for milder bulk)
4 shallots, peeled, thinly sliced
1-2 tbsp lime juice (or calamansi juice)
3-4 tbsp coconut oil (or neutral oil)
1/2 tsp salt
1/2 tsp sugar (optional)
1 small handful lemon basil leaves (optional)

Directions

Dice the tomatoes and remove the seeds. Thinly slice the shallots and chilies. Combine in a heatproof bowl.

Add the salt, sugar (if using), and lime juice. Mix gently, pressing slightly to bruise the shallots and release their juices.

Heat the oil in a small pan over high heat until it just begins to shimmer and smoke, about 2-3 minutes.

Pour the hot oil directly over the chopped mixture. It should sizzle on contact.

Stir to combine. If using lemon basil, fold it in now.

Serve immediately alongside grilled fish, fried chicken, or rice.

Notes

The hot oil is what sets dabu-dabu apart from a raw salsa. It slightly wilts the aromatics and blooms their flavor without cooking them through. Do not skip this step.
Coconut oil is traditional and adds subtle richness. Neutral oil works for a cleaner taste.
Calamansi is the authentic citrus – smaller and more floral than lime. Regular lime is the standard substitute.
For a milder result, use fewer bird’s eye chilies and add larger, milder red chilies instead.
Lemon basil (kemangi) is not in every version but works well. Thai basil is a reasonable substitute.
If frying fish to serve alongside, use a few tablespoons of the fish frying oil – a traditional Manado shortcut that adds umami.
This is a make-fresh condiment. It keeps 1-2 days refrigerated but loses its brightness. Not suitable for freezing.