Resep Masakan Nusantara: Tomato Sambal Indonesian Recipes

Tomato Sambal is an important part of the "Indonesian Nasi Goreng." So when I landed up searching for fried rice, I finished making "Tomato Sambal" at home and that needs to be added to the fried rice.

Tomato Sambal condiment, popularly eaten with many Indonesian dishes. Wiki says, Sambal chili sauce is based on which usually use seasoning. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and Suriname by Javanese. It is usually made of a variety of chili pepper and is sometimes substituted for fresh chilis. It can be very hot for beginners. And there are some exotic food markets in sambals or gourmet departments in supermarkets in many countries.

Traditionally to make Sambal, Javanese using mortar and pestle to grind or you plug. Auilik means grinding or pounding. Almost saw how similar this our own cuisine.

Tomato Sambal with red or green peppers, fresh tomato, onion, garlic, salt and sour lemon-like thing, lemon, tamarind, vinegar and something sweet can be added, too. Non-vegetarian ingredients such as shrimp or anchovies or meat.

INGREDIENTS:

• 750 gr large chili, seeded and chopped
• 750 gr bird's eye chili, whole
• 1½ kg tomato, Skinned, wedged and seeded
• 200 gr garlic, peeled and sliced
• 400 gr shallot, peeled and sliced
• 50 gr dried shrimp paste, roasted
• 100 gr palm sugar, chopped
• 4 ea lemon juice
• 400 ml coconut oil
• 1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.