Dishes · A classic of Sundanese · West Java

Lalapan and sambal terasi

Also Lalapan, Lalap, Sambal terasi

Raw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.

What makes it lalapan and sambal terasi

  • Vegetables and leaves raw or barely blanched.
  • Terasi toasted before grinding.
  • Ground fresh on the cobek, coarse, to order.

Where it comes from

Nothing is more Sundanese than lalapan. There's a saying that the Sundanese will eat any leaf, and a Sundanese table always has a plate of raw or blanched greens beside the rice to be dragged through sambal between mouthfuls.

The sambal is ground fresh: chillies, toasted terasi, tomato, a little palm sugar and salt, and often a squeeze of lime. It's served on the cobek it was made in.

Be the first here

Start your own lalapan and sambal terasi
No one here has made lalapan and sambal terasi yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

SundaneseNasi timbelRice rolled hot in banana leaf, served with fried chicken, tofu, tempeh, salted fish, raw vegetables and sambal.No one here has made it yetSundaneseKaredokRaw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.No one here has made it yetMinangkabauSambal ijoGreen chillies, shallots and green tomato, steamed, pounded coarse and fried in oil.1 version here