Sambal is a Malaysian paste made with chilli, lemongrass, onions, garlic and tamarind. This is a wonderful ingredient to have on hand when cooking as it can season anything and make it tasty. We tried it with an assortment of kangkong, saluyot and locally grown kale from Kai farms, and it turned out delicious. If you need a healthy asian fix, this is the dish to make!
To add to the nutrition of this recipe, we added peanut butter and garlic peanuts for added fat and protein. Its the addition of seemingly little ingredients such as these that complete the nutrition profile to make something a complete meal. Plus, it gives it an added kick!
- 1/2 bunch kangkong
- 1/2 bunch saluyot
- 1/2 bunch kamote or sayote tops
- 1 tbsp sambal paste
- 1 green mango, shaved
- 2 cloves garlic, peeled and chopped
- 1 tbsp garlic peanuts
- 2 tbsp peanut butter
- 1 tsp patis
- 1/2 cup chopped red chili ( sili labuyo)
- 2 tbsp chopped garlic
- 2 tbsp ginger, chopped
- 2 stalks lemon grass, white only
- 1 tbsp vinegar
- 1 tsp sugar
- 1 lime juice
Put the chilies, garlic,ginger, lemongrass in a blender or mortar and pestle.
Slowly add in the vinegar in the mixture.
Take the puree and simmer in a sauce pan for 2 minutes.
Slowly add in sugar. Add salt to taste
Sautee the vegetables in a little oil, just enough not to make it stick. Alternatively you can use a little water.
Add 1 tablespoon of the sambal paste.
Add the peanut butter. Cook until greens soften and flavors are mixed.
Brown the extra garlic till crispy.
Grate the green mango. Top with fried garlic and garlic peanuts
Serve the sambal- peanut butter vegetables alongside the green mango salad and rice.
Adding in the peanut butter and the peanuts makes the vegetable dish a complete meal with an added 7g of protein from 2 table spoons and an additional 4g from the peanuts.
To decrease the amount of fat from this dish, add water instead of oil when first stir frying the vegetables. The good fat will come from the peanut butter and peanuts.