Christmas Island Sambal Peria

Background

Christmas Island Sambal Peria brings together Malay and Chinese influences, spotlighting the bracing bite of bitter melon tempered by a fragrant sambal built from shallot, garlic, fiery red chili and bird's eye chili, ocean-savoury belacan and umami-rich dried shrimp, rounded with tangy tamarind paste, a whisper of sugar, and a finishing pinch of salt, all blooming in hot neutral oil. On the island, home cooks developed this vibrant stir-fry to balance the natural intensity of bitter melon with depth, heat, and acid. The result is a dish that is bold yet harmonious, perfect alongside warm jasmine rice and a squeeze of lime juice.

Ingredients

• 2 medium pieces of bitter melon
• 1 large shallot, sliced
• 3 cloves garlic
• 2 pieces of red chili, deseeded if preferred
• 3 pieces of bird's eye chili, adjust to taste
• 1 tablespoon belacan, lightly toasted
• 2 tablespoons dried shrimp, soaked and drained
• 2 teaspoons tamarind paste
• 1 teaspoon sugar, or to taste
• 3/4 teaspoon salt, divided, plus more to adjust
• 3 tablespoons neutral oil
• 1 tablespoon lime juice for finishing
• 1 teaspoon fish sauce (optional)
• 6 leaves of curry leaf (optional)
• 1 small tomato, wedges (optional)
• 2–4 tablespoons water, as needed
• Steamed jasmine rice, to serve

Preparation

1. Prep the bitter melon: Halve and scrape out the seeds, then cut into slim crescents. Toss with 1/4 teaspoon salt and let it stand for 10 minutes to tame intensity. Rinse with cool water and pat dry.
2. Soften aromatics: Soak the dried shrimp in warm water for 5 minutes, then drain. Slice the shallot and ready the garlic, red chili, and bird's eye chili.
3. Make the sambal base: In a mortar or processor, grind the shallot, garlic, red chili, bird's eye chili, dried shrimp, and belacan into a coarse paste. Loosen with a spoon or two of water if needed.
4. Mix the tamarind: Stir the tamarind paste with 2 tablespoons water to form a pourable mixture.

Cooking the Sambal Peria

1. Heat the pan: Set a wok over medium heat and add 2 tablespoons neutral oil. When hot, add the sambal base and fry, stirring, for 4 minutes until glossy and aromatic.
2. Season the base: Add 1/4 teaspoon salt and the sugar. Pour in the tamarind paste mixture and simmer for 2 minutes, adding a splash of water only if the paste threatens to catch.
3. Stir-fry the veg: Add the prepared bitter melon and toss to coat in sambal. Drizzle in the remaining 1 tablespoon neutral oil. Stir-fry until just tender with a slight snap, about 4 minutes.
4. Optional aromatics: If using, add the curry leaf and toss for 30 seconds. If you like a juicy accent, add the tomato wedges and cook for 1 minute to warm through.
5. Finish and balance: Off the heat, stir in the lime juice. Taste and adjust with a pinch of salt, a touch more sugar, or a few drops of fish sauce if using. If the sambal is too thick, loosen with a spoon of hot water and toss to coat.

How to Enjoy

Spoon the sambal-lacquered bitter melon over steaming jasmine rice, and brighten with a little extra lime juice. The savory base from belacan and dried shrimp plays beautifully against the tang of tamarind paste, the warmth of garlic and shallot, and the kick from red chili and bird's eye chili. For extra fragrance, scatter a few crisped pieces of curry leaf on top. A side of sliced cucumbers and a wedge of tomato keep the plate refreshing.

Tips and Variations

• Bitterness control: The salt rub and short rest of 10 minutes help; you can blanch slices in lightly salted water for 30 seconds if you prefer an even gentler profile.
• Heat tuning: Use more or fewer of red chili and bird's eye chili to find your sweet spot.
• Umami depth: Increase belacan or dried shrimp slightly for a deeper savoriness, balancing with a touch of sugar and a squeeze of lime juice.
• Texture choices: Keep the bitter melon with a crisp bite by reducing the stir-fry to 3 minutes, or go softer by extending to 6 minutes with small splashes of water.
• Saucy finish: If you like extra sauce for your jasmine rice, loosen the pan with more tamarind paste mixture and a spoon of water, then balance with sugar and salt.
• Optional accents: A drop or two of fish sauce adds depth; a few torn pieces of curry leaf bring citrusy perfume; quick-warmed wedges of tomato add gentle sweetness.

Storage

Cool the stir-fry, then refrigerate in a covered container. Reheat gently with a thin splash of hot water and refresh with a tiny squeeze of lime juice. It pairs reliably with freshly steamed jasmine rice for speedy meals.