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Jimbaran Chili Sauce @levi_nathania

  • 10 pieces bird's eye red chili
  • 1 piece tomato
  • 3 centimetres roasted shrimp paste
  • 1/2 piece lime (limau) juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon MSG
  • 1 teaspoon white sugar

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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Recipe's preparation

  1. Insert 10 pieces bird's eye red chili, 1 piece tomato, 3 centimetres roasted shrimp paste, 1/2 piece lime (limau) juice, 1/4 teaspoon salt, 1/2 teaspoon MSG, 1 teaspoon white sugar. Blend 5 sec / sp.7

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Jimbaran Chili Sauce @levi_nathania



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