Tomato Sambal

Name: Tomato Sambal (Sambal Tomato)
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 2 red bird’s eye chillies, seeds removed and finely chopped; 2.5-cm (1-inch) fermented prawn paste, toasted; 4 medium tomatoes, diced; 2 large red chillies, seeds removed and finely chopped; 3 shallots, peeled and thinly sliced; 2 Tbsp vegetable oil; 4 Tbsp tamarind juice; 1 Tbsp sugar; 1 tsp salt

Sambal Tomato

Preparation info

Serves
6

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

I was introduced to this sambal by a friend from Singapore. She would make it whenever we had lunch together at her place. Her sambal is much spicier, with a more pungent taste of fermented prawn paste. Personally, I prefer it to be milder, especially in terms of the fermented prawn paste, so I’ve tweaked it in this recipe.

Ingredients

2 Tbsp vegetable oil
3 shallots, peeled and thinly sliced
2.5-cm (

Asia
Malaysia
Sauce
Pescatarian
South East Asia
Gluten-free

Method

Heat 2 Tbsp oil in a wok over medium heat and fry the shallots and fermented prawn paste until combined.
Add the tomatoes and fry for 30 seconds. Add the rest of the ingredients and let it simmer for 10 minutes. Taste and adjust the seasoning, if needed.
Set