Wash the tomatoes and cut into 4-6 pieces. Mix the onion, garlic, sambal, ground galangal and sugar until it sticks together. Fry in the oil until the onions are yellow then add the tomatoes and continue frying. Add the coconut and ground lemongrass and if needed some water. Let it all simmer for 5-6 minutes, season before serving.
A lovely coconutty tomato dish.
- ½ pound tomatoes
- 3 tablespoons chopped onions
- 1 clove crushed garlic
- 1 teaspoon sambal
- 1 teaspoon ground galangal (also known as laos powder)
- 2 teaspoons sugar
- 2 teaspoons ground lemongrass
- 7 ounces creamed coconut
- 2 tablespoons oil
Sambal Goreng Tomaat is a community recipe submitted by JillyB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.