Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tomato chili sauce / sambal. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Sambal tomat is a chili sauce from West Java, it is best paired with lalapan (blanched vegetables), fried tofu, fried tempeh, and fried chicken. Since the ingredients are all sauteed before grinding, sambal tomat can be kept for quite a long time, it should be alright for up to one month stored in a clean jar in a fridge. If after the first try, you think you would like to make a bigger batch.
Tomato Chili sauce / sambal is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Tomato Chili sauce / sambal is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook tomato chili sauce / sambal using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tomato Chili sauce / sambal:
- Get 3 dried chilis
- Prepare 2 fresh chilis
- Take 3 tomatoes sliced
- Make ready 50 gr chopped onion
- Take small pcs galangal
- Prepare 2 pcs kaffir lime leaves (optional)
- Get 1 tsp salt
- Make ready 1 tsp sugar
- Take 1/2 tsp chili powder
- Get 1/2 tsp lemon juice
- Get pinch turmeric
- Prepare 3-4 tbsp cooking oil
This is my first time to make own sambal. It turns out good, not so spicy. To give this sweet Thai sauce and authentic taste, I have added a little bit of Sambal Oelek to the sauce. Sambal Oelek is a chili paste made using a variety of chillies and some added ingredients like shrimp paste etc.
Steps to make Tomato Chili sauce / sambal:
- De-seed fresh chili and dried chili. Soak the dried chili in water for 2 minutes. Slice the chilis. slice the tomatoes into 12 small pieces each.
- Heat your non-stick pan. Add two tbsp cooking oil. Add the sliced chilis, sliced tomatoes and chopped onions, galangal (if you do have it). Stir fry it until soft. Keep adding a tablespoon oil if it is getting dry. Do not add water.
- Add salt, pepper,sugar, lemon juice, chili powder, turmeric powder. Stir fry it. Make a small taste. if it is too spicy, add some sugar to neutralize the taste.
- Cook it with low heat, until the tomatoes soft and get a bit dry. Stir fry it.
- Switch off the heat, when the consistency of sauce is a bit oily. Serve your chili with any chicken dishes, rice.
It gives a great depth to the sauce, but it is definitely not an essential ingredient. It is also tangier and smoother than Sriracha. A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a sauce made from chilies, spices, herbs, and aromatics. It has a complex flavor that is all at once earthy, spicy, and hot. The traditional way of grinding the spices to make the sambal starter paste is to use a stone mortar and pestle.
So that’s going to wrap this up with this special food tomato chili sauce / sambal recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
