A lovely fresh sambal full of South East Asian flavours like laos root, ginger, lemon grass, lime leaves, tumeric. trassi and of course tomatoes, garlic and onions. Served cold in a prawn or cassave cracker, this make a lovely little snack before dinner!
Indonesian Tomato and Lemongrass Sambal
(1 votes, average: 5.00 out of 5)
Loading...A fresh mildly spicy sambal packed with flavour.
Ingredients
- 2 small shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 long red chilis, roughly chopped
- 1 red small red (rawit) pepper, roughly chopped
- 2 cm fresh laos, finely grated (or 1 tsp ground laos)
- 2 cm ginger, finely grated
- 3 lime leaves, hard stem removed and finely chopped
- 1 lemon grass, tougher outer leaves removed
- 1/4 tsp trassi (vegetable version or miso if keeping it vegan
- 1 tbsp vegetable oil
- 2 large tomatoes, finely chopped
- Sugar and salt to taste
Instructions
Prepare all your ingredients. For a less spicy sambal remove some or all of the seeds. The lemongrass is quite tough so it's important to only use the middle softer part. Discard the outer tough leaves and the woody top and bottom.
In a blender add all the ingredients EXCEPT the tomatoes, oil, sugar and salt. Blend into a smooth paste.
In a frying pan heat the vegetable oil and add the chili paste. Sauté on medium heat while you keep stirring until fragrant and the oils are starting to separate, ± 5 minutes.
Add the tomatoes and continue to simmer until the tomatoes are softened. Season and adjust with salt and sugar to your liking.
Store in an airtight jar, it will keep in the fridge for up to 3 weeks.
