Sambal Chilli (Sambal Tomat)

Posted by Divine Chef on

This is not the nasi lemak sambal chilli. Because the man-at-home prefers this chilli, I make this time to time. It goes really well with today's Hokkien Mee.  Otherwise, it is very nice with any stir fry dishes and especially with seafood stir fries like spicy prawns, spicy sotong...


  • 10 long chillies
  • 10 small chilli paddies
  • 6 shallots 
  • 10 garlics
  • 5 red tomatoes
  • 1 tsp Balacan
  • 1 TBSP Tamarind
  • 8 candle nuts
  • sea salt to taste 
  • 100ml cooking oil
  • green lime juice (optional)

Directions <Thermomix directions>

  • Heat up the oil
  • All all the ingredients into the the thermomix to fry <30 min / speed3 / Varoma >
  • Cook until the mixture reduces to a paste like texture
  • If the paste still has visible pieces of ingredients, blend all the ingredients till smooth <2min / speed 8>
  • If the paste becomes too dry, add more oil
  • Add salt to taste
  • For more tangy body, you may add freshly squeezed lime into the paste when it is cooler 
  • Store in glass jars 
  • This keeps well in the fridge for about a month and months if stored frozen in your freezer


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  • 酸酸的很不错,配饭和面都很好吃。赞?

    彩菱 on

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