Things to know About Sambal Tomat Recipe.
Indonesians are quite popular worldwide for their spicy cuisine, one type of condiment, in particular, stands out from the others. Sambal is a type of Indonesian chili sauce, usually consisting of chili peppers (Cabai Rawit/Bird’s eye chili pepper), oils, and other regional ingredients. Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its own variant of Sambal.
Historically, sambal is invented during the colonization of Indonesia, during which, the sambal was not as popular as it is today. The exact origin of sambal is unknown, but it was due to the Portuguese and Dutch bringing the plant to Indonesia (Dutch East Indies back then), that sambal really started to grow and spread throughout the country.
Sambal Tomat or Tomato Chili Paste, is an alternative type of sambal for those who can’t stand the heat of the regular sambal. By incorporating tomatoes into the sambal, the flavor profile becomes sweet and spicy, with a hint of savoriness from the umami content inside the tomatoes. Like the sambal bawang, this can be served raw (sambal tomat mentah) or fried (sambal tomat matang). Either way, this type of sambal is the perfect choice if you want to experience spicy food for the first time!
Authentic Recipe of Sambal Tomat. Indonesian Traditional Chili and Tomato Sauce from Java
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 100 grams (3.53 oz) Red Bird’s Eye Chili Pepper
- 150 grams (5.29 oz) Red Curly Chili Pepper
- 1 tsp Shrimp Paste – Terasi Variety – Indonesian Fermented Shrimp Paste
- 2 pcs Tomato Red-Medium
- 8 pcs Shallot Onion
- 3 cloves Garlic
- 3 pcs Candlenut
- 1 tsp Salt
- Brown Sugar To taste
- 200 ml (6.5 oz) Vegetable Oil
- Into a frying pan, heat up the cooking oil.
- While waiting for the oil to come up to temperature, prepare the ingredients.
- Remove the stem of the chili peppers.
- Roughly chop the shallots and garlic.
- Dice the tomatoes.
- Roast the fermented shrimp paste on an open flame.
- Into the frying pan, add and fry all the ingredients until fragrant and wilted, remove and add into a stone mortar
- On the mortar and pestle, grind the ingredients with a few tablespoons of the frying oil.
- Season the paste with salt and brown sugar.
- The dish is ready to be served.
— Specific Atributes of This Recipe:
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?