Indonesian Tomato Sambal
Origin: Java Island
Ingredients
- 6 pc large red chillies, chopped
- 6 pc small red chillies / bird chillies (or more if like spicy)
- 10 pc shallots, chopped
- 4 gloves garlic, chopped
- 4 pc 4 big-size tomatoes, finely chopped
- 1 tsp sugar/palm sugar, or to taste
- 1 tsp salt or to taste
- oil
Indonesian Tomato Sambal
For you who like sambal but do not like dried shrimp paste or terasi ;-), this is a variant of Indonesian Tomato sambal.It is also HOT & SPICY!! Good for Chili fans!!
Instructions
- Put chillies, shallot & garlic in a blender or food processor & blend into smooth paste.
- Heat 4 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
- Stir-fry sambal paste over medium heat until the oil begins to appear on the surface, take about 5 mins. Stir frequently.
- (Sambal is done when the liquid had evaporated & the texture becomes scrambled).
- Add the chopped tomatoes, continue to stir-fry until tomatoes softened & blended well with the sambal (about 5 minutes).
- Adjust the seasoning, add salt & sugar to taste. Serve right away or keep in air tight jar and put on fridge for longer use.
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