Yield
-
Prep Time
10mins
Cook Time
1mins
Difficulty Level
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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.

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Ingredients

  • 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)
01.

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

02.

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

03.

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.

04.

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

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