Ah! You’re referring to a classic Indonesian/Peranakan-style chili dish: Lombok Masam Masin Goreng Cili — typically small green or red chilies fried and tossed in a sweet-salty (masam-masin) sauce. Here’s a detailed recipe.
🌶️ Lombok Masam Masin Goreng Cili
🛒 Ingredients (Serves 2–4)
- 150 g small green or red chilies (bird’s eye or finger chilies)
- 2–3 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1 tsp sugar
- ½ tsp salt
- 1 tsp tamarind paste or 1 tbsp lime juice
- 2 tbsp fish sauce (optional)
- 1–2 tbsp vegetable oil for frying
- Optional garnish: fried shallots or a drizzle of soy sauce
👩🍳 Instructions
1️⃣ Prep the Chilies
- Wash and dry the chilies.
- Make a few slits on each chili to prevent bursting during frying.
2️⃣ Fry the Chilies
- Heat oil in a pan over medium-high heat.
- Fry chilies in batches until slightly blistered but not burned (2–3 minutes). Remove and drain.
- Lightly fry garlic and shallot slices until golden and fragrant.
3️⃣ Make the Masam-Masin Sauce
- In a small bowl, mix sugar, salt, tamarind (or lime juice), and fish sauce if using.
- Adjust to taste: it should be a balance of sour, salty, and slightly sweet.
4️⃣ Combine
- Toss fried chilies with fried garlic and shallots.
- Pour sauce over and stir-fry 1–2 minutes to coat evenly.
5️⃣ Serve
- Serve as a side or condiment with steamed rice, fried chicken, or grilled fish.
- Optional: garnish with extra fried shallots or a squeeze of lime.
🔥 Tips & Variations
- Spicy: Use more chilies or leave seeds in.
- Sweet twist: Add a small drizzle of palm sugar syrup.
- Softer texture: Blanch chilies briefly before frying.
- Aromatic: Add a few kaffir lime leaves or lemongrass slices while frying garlic.
- Storage: Can be refrigerated 2–3 days; reheat briefly before serving.
If you like, I can provide a restaurant-style version with perfectly blistered chilies and a glossy, sticky masam-masin sauce that balances heat, sweet, and tang perfectly — just like authentic Indonesian sambal.
