Sambal is a spicy, chili based sauce or relish that is popular in many countries across Southeast Asia, especially Indonesia and Malaysia. The sauce consists of ground or pureed chilies and may include other ingredients. Making this spicy chili paste is a great way to preserve chilies. We’re making Sambal Tomato, a very tasty and not the most spicy sambal, a really nice recipe to get acquainted with this dish.
How to make Sambal
Recipe
Sambal Tomato
2 big tomatoes, or 3-4 small ones, chopped
2 shallots, chopped
4 red chilies, chopped
1 tsp trassi udang or shrimp paste
2 tbsp sunflower oil
15 g sugar
1 tbsp vinegar
2 big tomatoes, or 3-4 small ones, chopped
2 shallots, chopped
4 red chilies, chopped
1 tsp trassi udang or shrimp paste
2 tbsp sunflower oil
15 g sugar
1 tbsp vinegar
Place tomatoes, shallots, chilies and trassi udang in food processor and process until smooth.
Heat the oil in an Indonesian wadjan pan or wok.
Fry the tomatoe-chili mixture for 5 minutes, stir frequently.
Stir in the sugar and vinegar.
Ladle into sterilized jars.
Keeps at least for 4 weeks in the fridge.
Heat the oil in an Indonesian wadjan pan or wok.
Fry the tomatoe-chili mixture for 5 minutes, stir frequently.
Stir in the sugar and vinegar.
Ladle into sterilized jars.
Keeps at least for 4 weeks in the fridge.
Image: Ton Zonneveld and Lisanne Helling via Taverne Agency. Recipe: Leonoor Ottink
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