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Tomato-based sambal

Quantity: 6 jam jars of 350 ml

Complexity: simple

Working time: 30 min

Total preparation: 1.5 hours


  • 100 ml sunflower oil

  • 4 onions

  • 6 cloves of garlic

  • 1 jar (800 g) sambal oelek

  • 3 cm ginger

  • 4 leaves djeroek poeroet (lemon leaf)

  • 1 lemongrass stalk

  • large knife point trassi

  • 6 tbsp brown caster sugar

  • 3 tsp galangal powder

  • generous dash of ketjap manis

  • 3 tbsp vinegar

  • 4 (peeled) tomatoes


A very accessible, tasty sambal!

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 at the bottom and place them in a pan of boiling water long enough for the skin to loosen slightly. Cool, peel off and cut into small pieces

Bruise the lemongrass stalk vigorously with a heavy object to release the flavors. (Just smell it 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 puroet leaves, the lemongrass stalk, the trassi, the caster sugar, the galangal powder, the ketjap and the vinegar.

Bring everything to the boil.

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

Immediately place the sambal in clean glass jars, coat with a layer of sunflower oil and close the lid. Very long shelf life in a dark room.


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