Prep Time
Cook Time
Difficulty Level
Download or Print

This version of sambal is even more flavourful thanks to the addition of tomatoes. Serve it as a sauce or have it as a base for a dish – the possibilities are endless.

Watch The Recipe Video


  • 5 long red chillies
  • 3 small red chillies OR chilli padi (optional)
  • 4 shallots, peeled
  • 1 lime OR limau kasturi
  • Vegetable oil for frying
  • ¼ tsp salt
  • ½ tsp white sugar
  • 1 to 2 ripe tomatoes (no need to fry)
  • 1 tsp of toasted belacan
  • 2 garlics (fried together with the above – whole, do not cut)

Heat oil in pan and fry the chillies, shallots, belacan and garlic.


Fry them for 1 min on medium to high heat till they turn slightly brown.


Take them off the stove and pound it in mortar or food processor along with 2 tbsp of oil and sugar, as well as the tomatoes.


For a final touch, squeeze some lime on it – you can use the rinds for extra fragrance!

TIP You can make it a green version by using the same ingredients, but with green chillies and tomatoes.

Recipe: Fareena Mehr Omar
Photo: Carlyn Law
Video: National Heritage Board

Download or print the recipe