(Masbar) Be Pindang Mesambel Tomat (Balinese Salted Fish in Tomato Sambal)

Time flies when you are having fun, suddenly without realising it’s already the end of August which means time for Masbar. What an interesting theme we got this month, sambal. I don’t think any Indonesians can live without it. We love sambal so much that every region has it’s own signature sambal, and this one is from Bali.

Pindang Mesambel Tomat

For 5 persons

– 500 gr be pindang (salted fish) if you couldn’t buy ready made pindang, you could try to make it yourself, click here.
– Some oil

Sambal tomat:
– 5 tbs coconut oil
– 60 gr shallots, sliced
– 50 gr red chilies, sliced
– 10 bird’s eye chilies, sliced
– 100 gr small tomatoes, cut into wedges
– 1 tsp palm sugar
– 1/2 tsp salt

– Fried be pindang in hot oil until done, set aside.
– Heat the coconut oil in a wok and fry the shallots, chilies and tomatoes for about 5 minutes.
– Leave to cool slightly, then use a pestle and mortar to pound them to a fine paste. Stir in the palm sugar and salt.
– Serve with fried be pindang and white rice.

Source: The Bali Cookbook by Lonny Gerungan

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