Tomato salad (Salat tomat)

Name: Tomato salad Salat tomat
Yield: Serves 6
Ingredients: 2 tbsp desiccated coconut; 60 ml kecap manis (¼ cup); 1 tsp finely grated dark palm sugar (gula melaka); 3 small red chillies, finely chopped; 6 vine-ripened tomatoes, thickly sliced

Australian Gourmet Traveller Malaysian banquet recipe for tomato salad (salat tomat)

Sep 26, 2007 7:25am

By Tony Tan

Serves 6

Tomato salad (Salat tomat)

This is a new dish I ate recently at Amandari Malay Restaurant in Penang. Traditionally, tomatoes as a salad are served unadorned. At most, a dip combining roasted shrimp paste, pounded chilli and sometimes a dash of sugar may be served, but here I was surprised to be offered a dip of dark soy, mixed with roasted coconut, palm sugar and chilli. It reminded me of a Thai dip as it was sweet, hot and coconutty.

Ingredients

2 tbsp desiccated coconut
60 ml kecap manis (¼ cup)
1 tsp finely grated dark palm sugar (gula melaka)
3 small red chillies, finely chopped
6 vine-ripened tomatoes, thickly sliced

Method

Main

1
In a small pan, dry-roast desiccated coconut over medium heat, stirring frequently, until golden and fragrant. In a small bowl, combine kecap manis, dark palm sugar and chilli and season to taste with sea salt.
2
Add all but 1 tsp of coconut to kecap manis mixture and stir to combine. To serve arrange tomatoes in a bowl, drizzle with dressing and scatter with remaining coconut.