Wash 4 oz. fresh gotu kola leaves well and spin dry. Remove stems from leaves and discard the stems. Measure out 4 cups of leaves. Finely chop the gotu kola.
Grate and measure out ½ cup fresh coconut. See photos and tips in the recipe post for cracking open a coconut if needed.
If using dry shredded coconut, cover with warm water and soak for 30 minutes to rehydrate. Measure out ½ cup after it is soaked and drained.
Dice ¼ cup tomato, mince 2 tablespoons shallot and squeeze 2 tablespoons lemon or lime juice.
Mince 1 teaspoon green chili . See recipe notes for adjusting the spiciness of your sambol to taste.
Mix all the prepared ingredients with 2 tablespoons vegan fish sauce. Adjust taste by adding more vegan fish sauce, lime juice, or chili if desired.
Serving
Serve sambol right away or chill and serve later the same day.
Notes
Safety tipBe extra careful opening a fresh coconut, and don't use the sharp end of your heavy knife or cleaver to hit the coconut shell.IngredientsGotu kola - Use the freshest leaves you can find. Wild harvest, garden-grown, and farmers' or Asian markets are all good sources.Coconut - Fresh grated or unsweetened shredded coconut soaked in water for 30 minutes and drained well.Green chili - Small varieties like serrano, Thai or birdseye have the appropriate heat. Start with ½ teaspoon for 4 cups of gotu kola for medium spicy sambol. Use less or leave chilies out for mild sambol. Double or triple the chilies for extra spicy sambol.Vegan fish sauce -tastes fabulous in this recipe. However, if you need a substitute, you can use coconut aminos, light soy sauce, or ½ teaspoon of sea salt to taste. You might want to try a tiny pinch of brown sugar and garlic powder to compensate for the loss of flavor without fish sauce.Preparation Gotu kola - Wash two to three times in plenty of water and spin dry. Remove stems and discard before chopping. Mince to a fine texture.Coconut - Take care and see photos and tips in the post for opening a fresh coconut.Serving - Gotu kola sambol can be chilled before serving but is best eaten the same day it is prepared.