Recipe: Vegetarian Sambal Tomat | A Sambal from Bali

This is a great Balinese Sambal based on tomatoes and shallots. It has been vegetarianised, using miso and seaweed flakes to add the salty sea taste to the sambal. This is not so unusual as miso, tofu and tempeh are made in Balinese backyards.

You can add other items to this sambal, such as diced eggplant, ginger, curry leaves, even watercress and nuts. This is a basic version, and it can be served with any meal eg white rice, nasi lemak (Balinese Coconut Rice), nasi minyak (Balinese ghee rice), thosai or roti chanai.

Similar recipes include Chilli Jam, Chilli PasteSweet Chilli Sauce, and Balinese Sambal Iris.

All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Early Autumn collection of dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Sambal Tomat

Sambal Tomat

ingredients
4 Tblspn peanut oil
15 shallots, peeled and sliced
0.5 Tblspn palm sugar
10 cloves garlic
5 – 14 large red chillies, seeds removed, or to taste
2 medium tomatoes
2 tspn white miso (shiromiso)
2 tspn freshly squeezed lime juice
1 Tblspn dulse flakes or nori flakes (optional)

method
Peel and slice/dice the shallots, garlic and chillies. Using a mortar and pestle, grind  them to a paste. Add the diced tomatoes and grind until the mixture is again a paste. Stir in the crumbled palm sugar, white miso, lime juice and dulse or nori flakes.

Heat the oil in a wok or saucepan. Add the paste and cook over a low heat for 20 minutes, stirring as needed. Cool. Taste and add more miso as needed.

This sambal can be frozen.

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Enjoy!

This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

Asian and SE Asian Series

 

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