The series of sambal hasn’t been ended yet. Enjoy this Sambal Tomat with Be Pasih Mepanggang, Sambal Matah and warmed cooked rice as well. I finally did post all the parts of Be Pasih Mepanggang.
In this recipe, I didn’t use regular red chillies, I used dried new Mexico chilies and soaked them. Dried new Mexico chilies have a brighter color than the regular red chillies.
Sambal Tomat
modified from Geoff’s Menu
Ingredients:
4 tablespoons oil
15 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
14 large red chillies (dried new Mexico chilies), discard seed and sliced
2 medium-sized tomatoes, wedged
2 tsp roasted dried shrimp paste (Indonesian: terasi)
2 tsp freshly squeezed lime juice
Directions:
Heat oil in a heavy saucepan or wok. Add shallots and garlic and saute 5 minutes over low heat. Add chillies and saute another 5 minutes, then add tomato and shrimp paste and simmer for another 10 minutes. Add lime juice. Put all ingredients in a food processor and puree coarsely. Season to taste with salt. Cool before using. This sambal can be frozen. An ideal accompaniment for grilled fish
Hi Andaliman,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
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Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
P.S. I love that you are writing about Asian food while living in the West. Great perspectives!
Foto kerennnn, sambelnya mauuu dunk!
Thank you for the compliment, Shannon
mbak Retno, mari makan :). Makasih
This already sounds so appetizing. Do you think I can use canned whole tomatoes to substitute?
I never try using canned tomato for sambal before, it can be ok, but the taste might be different.
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