Spicy Tomato Soy Sauce
This Indonesian spicy tomato sauce is a great sauce for over roasted fish. So let’s fire up the BBQ. This spicy tomato sauce has everything you want in a BBQ sauce: it is sweet, sour, savory and spicy in flavor. This tomato sauce is spiced up with one tablespoon (!) of sambal ulek. Instead of sambal ulek I go for one big hot pepper (adjuma); same effect!
Want to see my four favorite Indonesian BBQ sauces? Watch this clip how to make them.
This tomate and kecap sauce recipe provides a soup bowl of sauce and is ready in 20 minutes.
Tomato and Kecap Sauce # 477 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 383.
- 2 large tomatoes
- 2 tablespoons of vinegar
- 1 tablespoon oil
- 3 tablespoons of chopped onions
- 2 chopped garlic cloves
- 1 tablespoon sambal ulek
- 1 teaspoon of galangal
- 4 tablespoons sweet soy sauce
- 1 stalk sereh
- Finely rub the onion with the garlic, sambal, the tomatoes, and the galangal.
- Fry this in a tablespoon of oil.
- Add soy sauce, vinegar, and lemongrass and a dash of water.
This sauce is used with fried or roasted fish.
For this sauce I use a tasty vinegar, for example a herb vinegar or apple vinegar. I love the “floral” taste that it gives to the sauce. It fits enormously well with summer too.
I also go for a good quality soy sauce. I choose the sweetest soy sauce I know: kecap manis from ABC.
I start by crushing the garlic, my hot adjuma pepper and the galangal. I do not immediately add the tomatoes, because otherwise, it is not possible to finely grind the onions and garlic. When the tomatoes are mixed in, the cobek (mortar) will look like this.
I sauté this in a tablespoon of oil. While cooking, I add the lemongrass. When the mix gets drier I take it off the gas and stir in the vinegar, soy sauce and a few tablespoons of water. And done! The fish can hit the barbecue!
Want to see more Indonesian BBQ sauces? Click here.