Recipe by Dapur Rasamasa
Serve: 5 Person
Uniquely Lombok, this hot tomato sambal accompanies Thai…
- Easy
- Spicy
Ingredients
- 5 shallots, thinly sliced
- 1 tempeh semangit (Javanese for over-fermented tempeh by keeping it in room temperature overnight to produce unique aroma)
- 1 tablespoon sweet soy sauce
- 130 ml instant coconut cream
- 1 thumb-size galangal, bruised
- 1 lemongrass, bruised
- 2 salam leaves or bay leaves
- ½ tablespoon shaved coconut sugar
- ½ tablespoon sugar
- Salt
- 500 ml boiled water
- 2 handfuls green cayenne chillies, sliced diagonally
- 10 green tomatoes, cut into quarters
- ¼ kg krecek (beef skin crackers)
- 3 spring onion, sliced
This dish will taste superb when kept overnight. Just reheat before serving.
Steps
- Sauté shallots until fragrant
- Add in tempeh and sweet soy sauce, mix well.
- Pour in coconut cream, mix well. Add in galangal, lemongrass, and salam leaves. Season with coconut sugar, sugar, and salt. Stir well, then bring to boil.
- Add in water, mix well, bring to a rolling boil.
- Add in chillies, tomatoes, beef skin crackers, and sliced spring onions. Mix well a little while longer to until the tomatoes wilt. Remove from heat.
Tips
Should there be no krecek (beef skin crackers), you can substitute it with beef flank
