Fried Tomato and Chili Sambal with Shrimp Paste

What you need

• 5 shallots
• 3 cloves garlic
• 6 large red chilies
• 5 bird's eye chilies, or fewer for a milder sambal
• 3 ripe tomatoes
• 1 tsp shrimp paste, terasi
• 1 tbsp palm sugar, grated
• 50 ml (3 1/2 tbsp) coconut oil
• 1 lime, juiced
• 1 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Peel and thinly slice the shallots and garlic.

2. 2

   Seed the red chilies and cut them into slices. Slice the bird's eye chilies, keeping their seeds.

3. 3

   Cut the tomatoes into wedges.

4. 4

   Heat the coconut oil in a heavy pan over medium heat. Fry the shallots and garlic, stirring, until they start to colour, 1-2 min.

5. 5

   Add all the chilies and fry until limp, 2-3 min.

6. 6

   Crumble in the shrimp paste and keep stirring for 1 min, pressing it against the pan until it smells toasty.

7. 7

   Add the tomatoes and cook, stirring now and then, until they collapse and the whole mixture is soft, 5-7 min.

8. 8

   Stir in the palm sugar and fry for 2 min more.

9. 9

   Pound the mixture in a mortar, or pulse it in a blender, to a coarse or smooth paste as preferred.

10. 10

    Return it to the pan to warm through, then take it off the heat and stir in the lime juice and salt. Taste and adjust.

11. 11

    Serve warm or at room temperature as a table condiment. It keeps for a week covered in the fridge.

Imported from asiaflavor.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.