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. You can add other things, such as diced eggplant, ginger, curry leaves, even watercress or nuts. But this is a basic version. Serve alongside any meal eg white rice, nasi lemak (Balinese Coconut Rice), nasi minyak (Balinese ghee rice), thosai or roti chanai. I found this recipe for Nasi Minyak, it looks great.
Tomato Sambal, use in Balinese and Indian recipes such as white rice, nasi lemak (Balinese Coconut Rice), nasi minyak (Balinese ghee rice), thosai or roti chanai.
|4 Tblspn peanut or canola oil||15 shallots, peeled and sliced||1 dsrtspn palm sugar|
|10 cloves garlic||5 – 14 large red chillies, seeds removed, or to taste||2 medium tomatoes|
|2 tspn white miso||2 tspn freshly squeezed lime juice||1 Tblspn dulse flakes or nori flakes (optional)|
Peel and slice/dice the shallots, garlic and chillies. Place in a mortar and grind to a paste. Add the diced tomatoes and grind until the mixture is 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.
Asian and SE Asian Series
- Albino (White) Teas
- Balinese Coconut Rice
- Drinking herbs and juices
- Eggplant with Sesame and Soy
- Play Nice with Rice – Cooking Rice
- Rolls Rice – Rice Rolls
- Squared Tofu
- Steamy Buttery Rice
- Tofu and Spinach Napoleons with Sesame and Miso