Tomato Sambal

Sambal Tomato

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 (1-inch) fermented prawn paste, toasted
  • 4 medium tomatoes, diced
  • 2 large red chillies, seeds removed and finely chopped
  • 2 red bird’s eye chillies, seeds removed and finely chopped
  • 1 Tbsp sugar
  • 1 tsp salt
  • 4 Tbsp tamarind juice

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 aside to cool. Store in a clean glass jar. The sauce will keep for months in the refrigerator.

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