page_title: Lalab
section_title: Ingredients
hierarchical_section_title: Lalab / Ingredients
caption_attribution_description: English: Sambal Lalab, sambal terasi is Indonesian hot and spicy chilli sauce with shrimp paste, in Sundanese cuisine often served with Lalab (raw vegetables). Ampera Sundanese restaurant, Indonesia. Bahasa Indonesia: Sambal Lalab, sambal adalah cabai yang diulek dan dibumbui dan dicampur terasi khas Indonesia, Dalam masakan Sunda biasanya disajikan bersama Lalab (Sayur mentah). Restoran Sunda Ampera, Indonesia.
context_page_description: Lalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish originated from West Java, Indonesia.
  There are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, leunca and long beans. While blanched or boiled vegetables include spinach, papaya leaves and chayote. The dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.
  Today, lalab is popular throughout Indonesia. It is usually served as vegetable side dish next to the main course, such as ayam goreng, ayam bakar, pepes, pecel lele, fried gourami, and many other ikan goreng or ikan bakar.
context_section_description: Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, pohpohan leaves (Pilea melastomoides), kenikir leaves (cosmos), cassava leaves, papaya leaves, chayote, and small, green eggplant. Sometimes, other exotic vegetables also are used, such as green, stinky petai and jengkol bean.
  Although most lalab vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, petai green beans can be served either raw or fried, while labu siam (chayote), water spinach and cassava leaves are usually served boiled.
  While most of vegetables are served raw or simply boiled or blanched, the main flavouring agent is its dressing, the hot and spicy sambal terasi which is chili paste in terasi shrimp paste. Most of recipes revolved around specific recipe of sambals.
caption: A bowl of sambal chili paste and lalab consists of lettuce and pohpohan leaves (Pilea melastomoides).
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