We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Sambal
Early Summer 2017
Long, slow cooking is the secret for this sambal. We made it twice, once using cherry peppers (a little hotter) and once using long red finger peppers (easier to buy and less hot). Sweet soy or kecap manis is available at Asian grocery stores and some supermarkets. Store leftover sambal in an airtight container in the refrigerator for up to a month.
Makes about 1½ cups (375 mL)
¼ cup (60 mL) coarsely chopped lemon-grass bulb
2½ cups (625 mL) seeded and chopped tomato, about 2 tomatoes
1 cup (250 mL) coarsely chopped shallots
⅓ cup (80 mL) coarsely chopped long red peppers, about 3 peppers
2 tsp (10 mL) chopped garlic
¼ cup (60 mL) vegetable oil
1 tbsp (15 mL) sweet soy
1 tsp (5 mL) lemon juice
Salt
Cayenne pepper (optional)
1. Place lemon grass in food processor and process until finely chopped. Add tomatoes, shallots, peppers and garlic. Pulse until chunky. Stir in oil and pulse until combined and slightly pasty.
2. Transfer to skillet over medium-low heat. Add sweet soy and cook gently for 20 to
25 minutes or until vegetables are tender and mixture is a thick mass. Season with lemon, salt and cayenne to taste.
Makes about 1½ cups (375 mL)
