Sambal balado is a highly versatile condiment popular in Indonesia. It is made with chillies and tomatoes that have been cooked down to a relish. Add extra flavour to your protein by serving it with meat, fish, poultry or eggs.
Ingredients 7
100 g red Asian shallots, chopped
50 g tomato, roma or gourmet, chopped
300 g long red chillies, seeded, chopped
60 ml neutral-flavoured cooking oil
2 tsp white sugar, plus extra to taste
1 tsp salt, plus extra to taste
2 tbsp lime juice
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Method 3
Blitz the and in a food processor for 5 seconds, then add the and process until a coarse paste forms.
Heat a wok over a low–medium heat then add the . Cook the shallot paste, and , stirring occasionally, for 10–15 minutes until thickened and deep red in colour, but not browned.
Stir in the , then adjust with extra or , if necessary. Transfer to a bowl and set aside to cool.
Diana Chan's tips
This recipes makes 300g store in a clean, sterile, airtight container in the refrigerator for up to 6 weeks.
