Tomato Sambal with Dried Shrimp

Imagine the deep red color radiating from perfectly caramelized chilies and tomatoes, releasing a fresh, spicy, and slightly sweet aroma that instantly awakens the appetite. When the first bite hits your tongue, the strong savory sensation of dried shrimp adds a rich dimension to the flavor—salty, crumbly, yet delicate with hints of the sea. The textures are balanced: the melted tomatoes blend intimately with the warm aroma of spices and chilies, while the shrimp flakes provide a crunchy surprise and flavor with each bite. The aroma of kaffir lime leaves and bay leaves creates layers of fragrant aromas that are both soothing and refreshing. This sambal isn't just a side dish—it's the soul of the dish. Perfect with warm rice, fried foods, or fresh vegetables, it transforms each dish into a captivating and characterful experience.

Ingredients

Steps

Remove the stalks from the chilies, then wash them clean and drain them.
Prepare the ingredients (shallots, garlic and tomatoes)
prepare a frying pan, pour in oil, wait until it's hot
then add the shallots and garlic, and stir until slightly wilted
Then add the chilies, stir until evenly mixed.
then cover (so it doesn't pop and cook quickly)
fry until golden brown
then lift and set aside
then fry the tomatoes
Fry until wilted and golden brown, remove and set aside.
After frying, blend (shallots, garlic and chilies)
then once smooth, set aside
then blend the tomatoes
And after it is smooth, set aside
Prepare a frying pan, pour in 3 tablespoons of oil, fry until the oil is hot.
then add the ground chilies
Then add the tomatoes and stir until everything is mixed well.
then add (bay leaves, lime leaves, galangal, sugar, salt and 1 teaspoon of powdered chicken stock)
then keep stirring until it's really cooked,
then fry the dried shrimp
until golden brown
then add Kan to the chili sauce mixture
then stir until the dried shrimp are evenly mixed
keep stirring until it turns dark red
And until the chili sauce releases oil
once cooked, turn off the stove
then put it in a bowl and it's ready to be served with raw vegetables, fried tofu, fried vermicelli and fried noodles.