Tomato Sambal Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 1 x 450g/1lb jar
Ingredients Needed
- 80ml/2.8 fl oz oil (canola, sunflower, coconut or extra virgin olive oil)
- 80g/2.8oz shallots, peeled and sliced
- 40g/1.4oz garlic cloves, peeled and diced
- 60g/2oz large red chillies, topped and seeds removed, chopped
- 3 small birds eye chillies, topped and seeds removed, chopped
- 450g/1lb tomatoes, diced or thinly sliced
- 2 makrut lime leaves (also called kaffir lime leaves)
- 20g/0.7oz shrimp paste (or belachan)
- 50g/1.7oz palm sugar, cut into small chunks (can use white sugar)
- 1 lime
- Salt and white pepper to taste
Step-By-Step Instructions
Step 1 SAUTE - Heat the oil in a medium saucepan on medium heat. Add the shallots, garlic and two types of chillies and fry for 4-5 minutes stirring frequently until onions and chillies are soft and fragrant. Add the tomatoes and lime leaves continue frying until soft and broken down and saucy.
Step 2 SEASON - Add the shrimp paste and palm sugar to the pan and stir to combine. Remove from heat and squeeze lime juice over the sauce. Place in food processor or mortar and pestle and blend briefly. Thermomix: turbo 2 seconds. Season with salt and white pepper. Scoop in a jar.
This sambal can also be processed for preserving. See canning instructions here (step 4). It will last for 1-2 years in a dark pantry.
Notes:
Shrimp paste or belachan differs according to the country it originates from and the shrimp varieties used. It can be sold as a dark brown block of hard paste (Indonesia or Malaysia) or it can be sold as a pink grey spoonable sauce (eg from Vietnam) or a bright red (Philippines). Although the flavour may be slightly different it will taste great with both! Generally the darker the colour the stronger the flavour.