Ingredients

  • Serves 4 people
  • 2 tomatoes (roughly chopped)

  • cooking oil

  • 6 red chillies

  • 3 bird’s eye chillies

  • 2 garlic

  • 5 shallots

  • 1 tsp roasted shrimp paste

  • 1 tsp sugar

  • to taste salt

  • to taste pepper

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Recipe Courtesy of
Yuda Bustara

Sambal Tomato Goreng

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Sambal is almost impossible to live without in Malaysian and Indonesian households, so why not make a Tomato Fried Sambal sauce to heap over pasta, spread over fresh bread and meats for a spicy sandwich or as a dipping sauce for fried chicken, salads and more? It’s easy as pie to whip up and a fresh batch will last three to five days when stored in an air-tight container in the fridge.
  • Easy
  • 10 min
  • 10 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Easy
  • 2 steps
  • 10 Ingredients
  • 10 min
  • 10 min
  • 15 min

Instructions

  1. Blend ingredients

    • In a food processor, put in tomatoes, red chilies, bird’s eye chilies, garlic, shallots and roasted shrimp paste.
    • Blend into a smooth paste.


  2. Fry tomato goreng

    • In a saucepan, add in the blended paste, sugar, salt and pepper to taste.
    • Stir fry until it’s fragrant.


Plate and Serve!

Serve with lime.

Plate and Serve!

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    Ingredients
    • Serves 4 people
    • 2 tomatoes (roughly chopped)

    • cooking oil

    • 6 red chillies

    • 3 bird’s eye chillies

    • 2 garlic

    • 5 shallots

    • 1 tsp roasted shrimp paste

    • 1 tsp sugar

    • to taste salt

    • to taste pepper

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