Less Spicy Sambal Recipe
A sambal recipe that uses fresh tomatoes and deseeded large red chilli's. The perfect mild sambal for those that don't like spiciness!
Servings 12 servings
Calories 241kcal
Equipment
- 1 food processor or mortar and pestle
Ingredients
- 25 red chilli's
- 8 candlenuts
- 15 shallots
- 5 garlic cloves
- 3 tomatoes
- 1 teaspoon shrimp powder or paste optional, remove for vegan / vegetarian option
- 1 tablespoon coconut or brown sugar
- 1 teaspoon salt
- 1 cup cooking oil
Instructions
Prepare the Ingredients:
- Heat 1 cup of cooking oil in a pan or wok until it’s very hot.
- Add the candlenuts and fry for about 1 minute. Remove and set aside.
- Peel the garlic cloves, roughly chop the shallots and tomatoes, and deseed the red chilies (or keep some seeds if you prefer a bit more heat).
Cook the Aromatics:
- In the hot oil, add the garlic, shallots, chilli's and tomatoes. Cook for 2 minutes.
- Crush the candlenuts in a mortar and pestle and add to a food processor.
- Remove from heat and blend the mixture in the food processor or crush it using a mortar and pestle until you achieve a smooth consistency.
Simmer the Sambal:
- Return the sambal paste to the pan and continue to cook on low heat for a minimum 20 minutes.
- After 10-15 minutes add the shrimp paste.
- 5 minutes before turning off the heat, add the sugar and salt and mix.
- Add more oil or water as necessary to prevent sticking. I used water to keep the recipe lighter and reduce oil content.
Serving / Storage:
- Serve immediately or transfer to an airtight container to be kept in the fridge for 1 to 2 weeks or in the freezer for up to 2 months.
Video
Nutrition
Calories: 241kcal | Carbohydrates: 16g | Protein: 3g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 491mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1150IU | Vitamin C: 142mg | Calcium: 34mg | Iron: 2mg