Indonesia Eats

Sambal Tomat Recipe (Tomato Sambal)

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

 

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

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7 thoughts on “Sambal Tomat Recipe (Tomato Sambal)”

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  2. Pingback: Sambal Bajak Recipes | Indonesia Eats

  3. Pingback: Sambai On Peuga-ga Recipe (Aceh Pennywort Sambal - Sambal Pegagan) | Indonesia Eats | Authentic Online Indonesian Food Recipes

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