Cucumber Sambal with French Fries

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_{What if cucumbers were turned into a spicy sambal with an authentic flavor? Their incredible freshness blends perfectly with other fresh spices.}

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Hey, vegan lovers! You’ve got to try this dish right away—it’s simple, but trust me, it’s absolutely delicious. It’s kind of like eating a salad—that’s what it tastes like—but you’ll also enjoy the freshness of the cucumber in the sauce. It all started with some cucumber sambal I saw online a while back—they combined it with fish. I thought the idea of making a vegan version would definitely be more exciting and delicious.

At first, I wanted to substitute tofu, but I only had potatoes on hand. Without a second thought, I immediately set out to make this dish. It doesn’t require too many spices, but trust me—it’s rich in flavor and, of course, refreshing thanks to the fresh ingredients.

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Ingredients

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½ cucumber 1 potato ¼ teaspoon salt 4 green bird’s eye chilies 2 green chilies 3 cloves of shallot

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Preparation

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Place the shallots, chilies, and salt in a mortar. I forgot to take a photo of the shallots during the initial ingredient preparation. Then, coarsely grind the chili peppers and salt. Next, I sliced the shallots very thinly and ground them again until they were completely crushed.

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Next, I cut the cucumber into small pieces so it would break down quickly when blended. Don’t grind the cucumber until it’s completely smooth—just make sure it’s not too coarse so you can still taste it later.

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Next, I peeled the potatoes and sliced them fairly thinly but slightly larger. You can add more potatoes if you’d like.

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Then fry them until golden brown, or until very crispy for a better taste. You can substitute the potatoes with tofu or tempeh.

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Serving Suggestion

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Prepare the fried potatoes so they’re slightly crispy. Once they’re slightly warm, mix them with the tomato sambal. You’ll see the result is always beautiful—the colors look more vibrant. And the combination of this cucumber sambal really whets the appetite. Actually, the original recipe calls for mixing in fish, but I’ve substituted it with potatoes. And one more thing—they also add mushroom broth to the sambal; feel free to add some if you like.

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It has a spicy, savory flavor, and the aroma of onions and cucumbers is undeniably fresh—it really makes you hungry. This combination is new to me, but trust me, it’s really delicious even though the sambal isn’t cooked.

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