KOMPAS.com – Fried tomato chili sauce is suitable to eat with fried fish, as well as fried tofu and fried tempeh.
When you want to process tomatoes, set aside the seeds so that the chili sauce doesn’t get too watery later.
The following is the recipe and method for making fried tomato chili sauce, quoted from the book “Sambal & Sauce Recipe Collection” by Budi Sutomo (2014) published by PT Kawan Pustaka.
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Material:
- 10 curly red chilies (cut)
- 4 large red chilies (chopped)
- 5 bird’s eye chilies (chopped)
- 2 tomatoes (cut)
- 4 red onions (chopped)
- 5 cloves of garlic (chopped)
- 1 tsp shrimp paste (grilled)
- 1 tsp granulated sugar
- 1 tsp fine salt
- 1/2 tsp flavoring (optional)
- 4 tbsp cooking oil
- Pour oil into a frying pan to heat. Fry curly red chilies, large red chilies, shallots, garlic and tomatoes. Stir and cook until the chilies wilt, then remove from heat.
- Put the fried ingredients in a mortar, then season with shrimp paste, granulated sugar, salt and seasoning. Puree or mash until soft, serve.
Also read:
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