Dabu-Dabu, Manadonese Tomato and Chile Sambal
Dabu-dabu is the fresh, uncooked sambal of Manado in North Sulawesi, closer to a chopped salsa than to the pounded chile pastes of the rest of Indonesia. Tomato, shallot, chile, and a hard squeeze of lime are the whole thing, usually with a spoon of hot oil poured over at the end to tame the raw shallot. Boiling water does that softening instead here, and a little tamari replaces the salt. Make it just before you eat, when the lime and tomato are at their brightest.
Ingredients
- 3 Fresh tomatoes, finely diced
- 4 Shallots, thinly sliced
- 3 Thai bird chiles, thinly sliced
- 2 Scallions, sliced
- 1/4 cup Basil, leaves torn
- 3 tbsp Lime juice
- 1 tsp Low-sodium tamari
Method
- Put the sliced shallots, chiles, and scallions in a bowl and pour 2 tablespoons (30 ml) boiling water over them. Dabu-dabu is traditionally finished by pouring sizzling hot oil over the raw aromatics to take off their harsh edge, and a splash of boiling water does that same job of softening the raw allium bite without any fat.
- Add the diced tomato, lime juice, and tamari and stir. The lime is the whole point of dabu-dabu, so use enough that the mixture tastes sharp; the tamari adds just a savory backnote in place of the salt.
- Fold in the torn basil and let the sambal sit 10 minutes. Resting lets the tomato weep its juice, so the relish loosens into a spoonable fresh sauce and the flavors marry.
- Serve it at room temperature over grilled tofu, roasted vegetables, or a bowl of brown rice. It is a raw condiment, best the day it is made, while the tomato and lime are still lively.
Nutrition
Estimated per serving: 25 calories, 1 g protein, 1 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
