Everyone can cook in their kitchen, on land, surrounded by the strong and safe walls of their houses. But have you ever had the thought to cook something while going to a remote place on a wooden boat?
Because we in SeaTrek, do that all the time, and you can join!
On one of our trips, we had the pleasure to meet Ms. Janet de Neefe. She is the founder of the UWRF, an inspiring writer, who also owns Casa Luna Cooking School and two restaurants in Ubud, Bali. Residing in Bali for a long time, she shared a precious recipe of Indonesia's traditional sauce, tomato sambal!
We invite you to try this recipe and spice up your meals!
Sambal tomat / Tomato sambal
If you only make one dish from this cookbook, let this be the one! Tomato sambal can be used to accompany a thousand dishes from Indonesia to the Mediterranean. Try it with eggs in any shape or size, grilled fat sausages, fish or any meat, roasted eggplant, tofu or tempeh – not to mention stirred into risotto or homemade mayonnaise or basted over barbecued prawns. It keeps for weeks in the refrigerator and will turn the dullest meal into a masterpiece.
- 4 long red chillies, seeded
- 2–3 small chillies
- 3 red shallots
- 6 garlic cloves
- 3 medium tomatoes, roughly chopped
- 1 teaspoon shrimp paste
- 4 candle-nuts
- sea salt
- 80 ml oil
- fried shallots to serve
- lime wedges to serve
Blitz the chilies, shallots, garlic, tomatoes, shrimp paste, candle-nuts and salt to taste in a food processor until the mixture resembles a tomato salsa or chunky tomato soup. Heat the oil in a wok over medium heat. Fry the tomato mixture until it reduces by nearly half and the oil rises to the surface, which will take at least 5 minutes. If the sambal looks dry, add more oil (it’s not worth skimping on oil in this recipe, as it makes the sambal full-bodied and seductive). Taste for salt, adding more if needed. Serve topped with fried shallots and with wedges of lime.
Now, as you enjoy your tomato sambal, you can read our another recipe about terong kenari.