📝 About This Recipe
A cornerstone of Indonesian home cooking, Sambal Tomat is a luscious, soul-warming condiment that balances the fiery kick of bird's eye chilies with the mellow sweetness of vine-ripened tomatoes. Unlike raw sambals, this 'goreng' (fried) version is slowly simmered in oil to develop a deep, savory complexity and a jam-like consistency. It is the ultimate versatile companion, guaranteed to elevate everything from simple steamed rice to elaborate grilled seafood feasts.
🥗 Ingredients
The Aromatics
- 10-15 pieces Red Bird's Eye Chilies (stems removed; adjust for heat preference)
- 5-7 pieces Red Curly Chilies (for color and mild heat)
- 8-10 pieces Shallots (peeled and halved)
- 4 cloves Garlic (peeled)
- 3 large Roma Tomatoes (roughly chopped)
The Flavor Foundation
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved or finely chopped)
- 1 teaspoon Sea Salt (adjust to taste)
- 4-5 tablespoons Vegetable Oil (for frying and preservation)
- 2 pieces Kaffir Lime Leaves (torn to release oils)
- 1 teaspoon Limau Juice (Indonesian Lime) (or substitute with Key Lime)
👨🍳 Instructions
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1
Begin by preparing the aromatics. Wash the chilies and tomatoes thoroughly. Pat them dry to prevent excessive splattering during the frying process.
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2
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the whole shallots, garlic cloves, and both types of chilies.
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3
Sauté the aromatics for about 4-5 minutes until the shallots become translucent and the chilies develop slight charred blisters. This step removes the 'raw' taste.
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4
Add the chopped tomatoes to the wok. Continue to sauté for another 5 minutes until the tomatoes have softened and released their juices.
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5
Using a slotted spoon, remove all the fried ingredients from the oil and transfer them to a traditional stone mortar (cobek) or a food processor.
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6
Add the toasted shrimp paste (terasi) to the mixture. If using a mortar and pestle, grind the ingredients into a coarse, chunky paste. If using a processor, pulse briefly—avoid making it a smooth puree.
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7
Reheat the remaining oil in the wok (add an extra tablespoon if needed). Pour the ground sambal paste back into the pan.
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8
Add the torn kaffir lime leaves, palm sugar, and salt. Stir well to incorporate.
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9
Reduce the heat to low and simmer the sambal gently. Stir frequently to prevent the sugar from burning.
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10
Cook for 10-12 minutes until the oil begins to separate from the paste (a process called 'pecah minyak') and the color deepens to a dark, rich red.
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11
Turn off the heat. Remove the kaffir lime leaves and stir in the fresh limau juice for a bright, acidic finish.
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12
Allow the sambal to cool to room temperature. The flavors will continue to meld and intensify as it sits.
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13
Transfer to a sterilized glass jar. Ensure a thin layer of oil sits on top to act as a natural preservative.
💡 Chef's Tips
Always toast your terasi (shrimp paste) before use; wrap it in foil and dry-fry or grill for 2 minutes to unlock its deep umami flavor. For the best texture, use a mortar and pestle (cobek) rather than a blender to keep the seeds and skin slightly intact. If your sambal is too spicy, add an extra tomato or a bit more palm sugar to balance the heat. Ensure the oil 'separates' during the final fry; this is the secret to a long shelf life and a concentrated flavor profile. Avoid using olive oil; neutral oils like vegetable, canola, or peanut oil are more authentic and have a higher smoke point.
🍽️ Serving Suggestions
Serve alongside 'Ayam Goreng' (Indonesian Fried Chicken) and warm jasmine rice. Pair with 'Ikan Bakar' (Grilled Fish) for a classic coastal Indonesian experience. Use it as a spicy base for a quick Nasi Goreng (Fried Rice) shortcut. Enjoy as a dip for fresh crunchy vegetables like cucumber, cabbage, and long beans (Lalapan). Top a fried egg or an omelet with a spoonful for an instant breakfast upgrade.