Vegetable fritters are a popular street food in Indonesia and this sweet tomato sambal is a winner. These delectable recipes come from FIRE ISLANDS Recipes from Indonesia by Eleanor Ford.
For the fritters cut 200g (7 oz) of corn kernels from the cob. In a food processor or mortar and pestle make a rough paste of half of the corn with 4 cloves of crushed garlic and ½ a teaspoon of salt. Combine with the rest of the corn kernels along with 4 sliced shallots, 2 finely sliced spring onions (scallions), ½ a finely sliced large red chilli, a finely chopped bird’s eye chilli (optional), 1 large egg, ¼ of a cup of rice flour and freshly ground black pepper to taste. Mix well. Heat 1cm (½”) of oil in a frypan until hot. Drop spoonfuls of the mixture into the hot oil but don’t crowd the pan. Cook until brown on one side then flip and cook the other side. Drain on paper towels.
To make the sambal, heat 3 tablespoons of oil in a saucepan and fry 3 peeled shallots and 2 large red chillies until soft and wilted. Add 200g (7 oz) of chopped tomatoes. I cheated and used a can of chopped tomatoes bit make sure to cook the canned tomatoes for 15-20 minutes if you use them. When cooked, use a small food processor or mortar and pestle to make a paste and add 1 tablespoon of dark palm sugar, 1 teaspoon of salt and 1-2 tablespoons of tamarind paste (or 1-2 teaspoons of tamarind concentrate). Return to the pan and add another 3 tablespoons of oil. Cook until the sambal is reduced and had become a darker red. Cool before serving.
michelle picker cooks 