Indonesian Tomato Sambal

Origin: Java Island


  • 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!!


  • 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.
Keyword chillies, hot, Indonesian, spicy, tomato sambal

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