Tomato Stew

1 lb ripe, firm tomatoes, cubed
1/4 c. sliced onion
3 cloves garlic, sliced
2 tsp dried red hot chili
2 tbsp peanut or corn oil
1 c. coconut milk
2 bay leaves
2 pieces of laos
1/4 c. dried shrimp, soaked for 10 minutes and drained
2 tsp. sugar
1 tsp. salt
2 tsp. tamarind, dissolved in 1 tbsp water

Fry onion, garlic, and chili in oil. Add everything but the tomatoes. Cook over medium heat for 10 minutes. Add tomatoes, cook for 3 more minutes, basting frequently. Don’t overcook; make sure the tomatoes stay firm.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 183-184