1 tablespoon peanut oil
1 brown onion, finely chopped
3 long red chillies, finely chopped
400g can chopped tomatoes
2 tablespoons caster sugar
1/4 cup rice wine vinegar
2 tablespoons Ayam fish sauce
Step 1Heat oil in a saucepan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add tomato, sugar, vinegar and fish sauce. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until mixture has thickened.
Serve with: Pork cutlets or vegetable patties.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas