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Tomato based sambal

About the recipe

This tomato-based sambal combines a mild spiciness with the fresh, sweet taste of tomatoes – a delicious addition to any dish!

Servings:

6 jars of 350 ml

Region:

Asia

Kitchen:

-

Working hours:

40 min

Total preparation:

1.5 hours

Course/dish:

-

M, f, v or v

Vegan

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 4 onions
  • 6 cloves of garlic
  • 1 jar (800 gr) sambal oelek
  • 3 cm ginger
  • 4 leaves of djeroek poeroet (lemon leaf)
  • 1 stalk of lemongrass
  • generous pinch of trassi
  • 6 tbsp brown caster sugar
  • 3 tsp galangal powder
  • generous dash of sweet soy sauce
  • 3 tbsp vinegar
  • 4 (peeled) tomatoes

Prep-work

The carving;

Chop the onions and garlic, peel the ginger and then cut it into small pieces.

Peel tomatoes: Boil a pan of water. Cut the tomatoes in a cross shape on the bottom, place them in a pan of boiling water long enough for the skin to come loose a little.

Cool, peel and cut into small pieces

Bruise the lemongrass stalk well with a heavy object, this releases the flavors well. (Smell before and after!)

Preparation

Preparation

A very accessible and tasty sambal!

The cutting work; chop the onions and garlic, peel the ginger and then cut it into small pieces.

Peel tomatoes: Boil a pan of water. Cut the tomatoes in a cross shape on the bottom, put them in a pan of boiling water long enough for the skin to come loose a little. Cool, remove the skin and cut into small pieces

Bruise the lemongrass stalk well with a heavy object, this releases the flavors well. (Smell before and after!)

Heat the sunflower oil in the wok and add the onions until they are translucent.
Add the garlic and fry briefly.
Add the contents of the jar of sambal oelek, the ginger, the djeroek poeroet leaves, the lemongrass stalk, the trassi, the brown sugar, the galangal powder, the ketjap and the vinegar.

Bring everything to the boil.

Add the tomato pieces to the wok, bring to the boil again and let it simmer for 45 minutes.

Put the sambal directly in clean glass jars, layer sunflower oil on top and close the lid. In a dark place it will keep for a very long time.

KPJ

​

7 februari 2018

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