Basic Sambal Tumis

The robust flavour of Sambal Tumis makes it a perfect complement to many Malay dishes. This basic Sambal Tumis recipe can be used on its own as a condiment for your Nasi Lemak, or as an additional ingredient to cook Nasi Goreng and many more other dishes.

(Basic) Sambal Tumis Recipe

This is a basic and simple Sambal recipe. You can add anything to it.

For storage: cool Sambal to room temperature first before storing in the freezer/fridge. 

INGREDIENTS:

• 1 teaspoon tamarind paste (Asam)
• 150 ml water
• 60 gm coconut palm sugar (gula Melaka)
• salt adjust to taste
• sugar adjust to taste

(A) FRY/BLEND:

• 10 red bird's eye chillies (cili padi)
• 2 tablespoons dried anchovies  wash and pat dry
• 1 teaspoon (14 gm) shrimp paste (belacan)
• 1 cup cooking oil

(B) BLEND:

• 45 red dried chillies cut into smaller pieces and wash thoroughly
• 20 shallots peeled
• 3 cloves garlic peeled

DIRECTIONS:

1. Heat the cooking oil. Add all ingredients (A) and fry for about 3 minutes on medium-low heat. Transfer ingredients together with its frying oil into a heat resistant bowl, set aside to cool.

2. Boil dried chillies in a pot for 20 - 30 minutes. Strain.

3. Next, add the chillies, fried ingredients and oil that's been cooled into a food blender. Blend mixture into a smooth paste.

4. Heat the wok that was used earlier. Once heated through, add the blended paste and stir fry rempah on medium-low heat for about 10 minutes or until oil starts to separate. (No additional oil is needed as we have already added it to blended ingredients.)

5. Dilute tamarind paste with water, then add the mixture into the cooking.

6. Add salt, gula Melaka and sugar, adjust seasonings to your preference. Stir through until well mixed.

7. Stir thorough until sugar dissolves and mixture is well-combined.

8. Serve as a condiment or refrigerate/freeze Sambal for future use.

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