🌶️ 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.
Cooking Instructions
- 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.
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