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.
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.
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)
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.
Asian and SE Asian Series
- Balinese Coconut Rice
- Eggplant with Sesame and Soy
- Steamy Buttery Rice
- Tofu and Spinach Napoleons with Sesame and Miso