442 Lalab with tomato

442-lalab-van-tomaatThis dish is a luke warm, sweet and spicy dish. A real ‘lalab’ or Indonesian salad. The peeled tomatoes are covered in a sweet and sour sauce with sambal trassi (shrimp paste), lemon juice, sweet soy sauce and garlic. Nobody can resist this dish. You have to taste this ;-).

Good for 2 people, ready in 10 minutes.

Lalab with tomato from Beb Vuyk’s Groot Indonesisch kookboek, pagina 357.


2 large tomatoes
1 teaspoon of sambal terasi
1 tablespoon of soy sauce
juice of 1 clove garlic
juice of 1/2 lemon
1 teaspoon of vegetable oil

Dip the tomatoes in boiling water for a minute. Pull off the skin, cut into thick slices. Mix the sambal with the soy sauce, the garlic and lemon juice and a few drops of oil. Pour this sauce over the slices of tomato. Prepare it shortly before serving.


This dish is not difficult at all. Keep your ingredients in balance and present it well ;-). I carve the tomato skin slightly. You do not have to be precise, because you’re going to cut them into thick slices anyway. I make four long cuts, pour boiling hot water over them, leave them for a minute, drain them in a colander and the skin can be pulled away easily.

I make 4 tomatoes because of my 5 year old. This dish is still too hot for her. I will serve her tomatoes with something else.

442-lalab-sambal-trassi-sausNow the delicious sauce. I use a garlic press to make the ‘garlic juice’. With my special lemon hand press (silicone) I squeeze the juice out of half a lemon. I add a big teaspoon of sambal trassi. That is chili sauce with shrimp paste. For the soy sauce I use kecap manis (ABC). That is syrupy sweet. I love the combination with the hot sambal. Yummy.

I like the way the plate adds to the hot and sweet lalab tomato experience.  I make this lalab just before serving, as the recipe states. It was warm from the outside and cool and firm inside. The sauce melts on your tongue. Love to know how to make this lalab tomato. The perfect side dish for leftover tomatoes.


The grean leaf in the picture is lemon balm. It has quite a strong taste, but just a few leaves works well with is lalab of tomato.

Beb Vuyk, best known for her Groot Indonesisch Kookboek (Great Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

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