Sambal Cibiuk is sambal from Cibiuk, Garut, West Java. Although I have not had a chance to taste or see the sambal, i am desperate to make it for dinner a few days ago.

Maybe sambal that i made is a little different from the original sambal. But at least I use the basic ingredients that must exist in the sambal, tomato; chili; basil; galangan; and pokpohan, all green.

The pokpohan leaves use to reduce the heat that may be caused by the sambal.  Anyway, The principle of sambal cibiuk is spicy but not hot 😉

Ingredients:

• 5 cayenne pepper
• 3 green chilies
• 1 bunch basil/kemangi, taken leaves
• 10 pokpohan leaves
• 1 cm lesser galangal
• 3 green tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon toasted/fried dried shrimp paste
• 2 teaspoon brown sugar

Method:

1. Grind the cayenne pepper, green chili, lesser galangan, salt and shrimp paste
2. Add brown sugar
3. Add basil, pokpohan, and tomatoes, grind roughly
4. Serve

Ussualy this sambal serves with hot fried tempe. Yummi!