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

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

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


  1. Hi Andaliman,

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    P.S. I love that you are writing about Asian food while living in the West. Great perspectives!


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