🌶️ Teddy's Sambal Tumis (Malayan chili sauce)
"Sweet and spicy with a hint of sour... Sambal Tumis is a chili paste that's also a bedrock of culture. It is Ground Zero and the starting point to understand all regional flavors."
"Sambal Tumis can be broken down into a chili condiment (the 'Sambal' part) that is fried until fragrant (the 'Tumis' part)."
Best eaten alongside a plate of aromatic coconut rice like Malaysian Nasi Lemak or with a good curried vegetable stew like Indonesian Sayur Lodeh.
For this health-conscious version, we use mineral-rich date sugar and palm sugar in place of normal white sugar as the main sweetening agents. Antibacterial honey is also added as a mild preservative.
🌶️ Teddy's Sambal Tumis (Malayan chili sauce)
"Sweet and spicy with a hint of sour... Sambal Tumis is a chili paste that's also a bedrock of culture. It is Ground Zero and the starting point to understand all regional flavors."
"Sambal Tumis can be broken down into a chili condiment (the 'Sambal' part) that is fried until fragrant (the 'Tumis' part)."
Best eaten alongside a plate of aromatic coconut rice like Malaysian Nasi Lemak or with a good curried vegetable stew like Indonesian Sayur Lodeh.
For this health-conscious version, we use mineral-rich date sugar and palm sugar in place of normal white sugar as the main sweetening agents. Antibacterial honey is also added as a mild preservative.
Open in Cookpad AppSteps
- 1
PREP WORK- Soak chilies in hot water an hour before use. Dried red chilies will fully plump up when ready to use. Remember to deseed.
- 2
SPICE PASTE - Blend all ingredients for SPICE PASTE to a smooth paste. Add small amounts of water to help the process but do not flood it. Use just enough to keep the blades moving. Hardy herbs/rhizomes like galangal should be cut small first before blending, so there are no long fibrous strands to contend with when eating.
- 3
COOK SAMBAL TUMIS - 1. Bring a wok to medium high heat and add oil. Wok should be mildly smoking but not burning hot.
- 4
2. Add spice paste carefully. It will sizzle and splatter. Stir to prevent burning.
- 5
3. Allow to cook for 6 -12 mins until ‘oil breaks’ and separates from paste or when dry, clumpy and translucent. We are just seeing that everything is cooked through in the spice paste before proceeding.
- 6
4. Add 2 cups of water and tamarind juice just before it dries out and burns, season the sambal with salt, palm sugar and date sugar.
- 7
5. Stir and lower heat to prevent burning. It should still be gently bubbling. Add the optional knot of pandan leaves to lend a vanilla-like aroma.
- 8
6. Allow the sambal to come together, every few minutes giving it a swirl to prevent burning. Add water if it begins to dry out – not too much, no more than half cup each time.
- 9
7. When the oil floats and the color has changed to a dark crimson shade, the sambal is done (about 35 mins).
- 10
8. Adjust with salt or additional tamarind juice to increase sourness. Turn off the heat, remove the pandan knot if added.
- 11
9. When the sambal has cooled down, spoon in honey and mix well. Keep refrigerated or freeze in small batches for reuse on another day or when you make Nasi Lemak.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Creamy Italian Chicken Pasta Salad
-
-
-
-
-
-
-
-
-
-
Turmeric Chicken in Slow Cooker
-
-
-
Banana chocolate milk shake#jikoni weekly challange
-
-
-
-
-
-
Comments