Tomato Sambal Food
TOMATO SAMBAL
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.
Provided by Colin Cowie
Categories Salad Herb Onion Tomato Side No-Cook Vegetarian Vegan Raw Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place the tomatoes and the chopped onion in a large serving bowl. Add the oil, vinegar, salt, pepper, and basil, toss well, and allow to rest at room temperature for up to 1 hour before serving.
CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE
Provided by Dzintra Dzenis
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- Chicken:
- Preheat the oven to 375 degrees F.
- In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
- Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
- Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
- Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!
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- 1. Place the chiles, garlic, ginger, shallots and tomatoes in a food processor and blend to a semi-fine paste, retaining a little texture.
- 2. Place a frying pan over a medium heat and add 4 tablespoons of oil. Add the paste to the pan and cook, stirring continuously, for 10-15 minutes or until the sambal darkens, is fragrant and reduces to a thick consistency.
- Reprinted from Coconut & Sambal by arrangement with Bloomsbury Publishing. Copyright © 2020, Lara Lee.TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.
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