2 large tomatoes
2 large Spanish onions
1 tsp. terasi (see ingredients list)
Several cloves of garlic
1/2 cup sambal oelek (raw chili paste) (see ingredients list)
1/4 cup oil
Salt and pepper to taste
Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do not
overblend.
Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates.
(For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)
For Sambal Manis better leave out salt and pepper but instead add 1 tbsp palm sugar (gula djawa) or 1.1/2 tbsp dark brown sugar (demerara or muscovado).
ReplyDeleteTo make Sambal Manis, better leave out the salt and pepper. Instead, add 1 tbsp palm sugar (gula djawa) or 1.1/2 tbsp demerara or muscovado sugar.
ReplyDeleteTo make Sambal Manis better leave out the salt and pepper. Instead, add 1 tbsp palm sugar (gula djawa) or 1.1/2 tbsp demerara or muscovado sugar.
ReplyDelete