Tomato sambal

Tomato sambal

By
From
East
Makes
750 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
2 teaspoons belacan (malaysian shrimp paste)
1 onion, finely chopped
8 garlic cloves, finely chopped
12 large red chillies, seeded and sliced
2 tablespoons vegetable oil
600g very ripe tomatoes, finely chopped
1 tablespoon sugar

Method

  1. Wrap the belacan in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped belacan then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.
  2. In a saucepan over medium heat, cook the onion, garlic and chilli in the oil, stirring, for 4–5 minutes or until the onion has softened. Add the belacan, tomatoes and sugar and bring to a simmer. Cook, stirring often, for 30 minutes or until reduced and thickened.
  3. Transfer to a food processor and process until a coarse paste forms. Season to taste with salt and freshly ground black pepper. Cool to room temperature. The sambal will keep, stored in an airtight container in the refrigerator, for up to 1 week.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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