Sambal Lalab, sambal is Indonesian hot and spicy chilli sauce, in Sundanese cuisine often served with Lalab (raw vegetables). Ampera Sundanese restaurant, Indonesia.

Tomato sambal


5 min


20 min


[Total: 1    Average: 3/5]


  • 2 ‏tablespoons oil
  • 6-8 ‏shallots, peeled and sliced
  • 5 ‏cloves garlic, peeled and sliced
  • 4-5 ‏red finger-length chilies, deseeded and sliced
  • 2 ‏medium-sized tomatoes, cut in wedges
  • 1 ‏teaspoon dried shrimp paste (trasi), dry-roasted*
  • 1 ‏teaspoon lime juice
  • ‏Salt to taste


Heat the oil in a heavy saucepan or wok. Add the shallots and garlic and stir-fry for 5 minutes over low heat. Add the chilies and stir-fry for another 5 minutes, then add the tomatoes and dried shrimp paste and simmer for another 10 minutes.

Add the lime juice.  Put all the ingredients in a food processor and process coarsely. Season to taste with salt. Cool before using. This sambal can be frozen.


*dried shrimp paste (trasi), dry-roasted

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