International Cuisine, Lombok, Sauces


  • 100 gm dried Red chillies
  • 100 gm Garlic
  • 200 gm Tomatoes, peeled
  • ½ cup Water
  • 1 tbls Cornflour
  • 1 tsp Rice flour
  • ½ cup Water
  • 80 gm Sugar
  • 5 tbls Soy sauce
  • 3 tbls Fish sauce



  1. Remove the seeds from dried Chillies, soak in hot water for 15 mins to rehydrate. Drained.
  2. In a food processor, puree soaked Chillies, Garlic, Tomatoes, and ½ cup of Water into a smooth paste. Transfer the Chilli paste into a pot.
  3. Mix together Cornflour, Rice flour , and ½ cup of water. Add this to the pot, along with Sugar, Soy sauce, and Fish sauce. Mix well.
  4. Bring the sauce to a boil. Reduce heat to a simmer and cook for about 25-30 mins, stir frequently.
  5. Transfer to clean, sterilized glass bottles. Store in the fridge. The sauce actually tastes better if you let them sit in the fridge for one day. It should keep for up to 3 months in the fridge.