Having made a big batch of sambal tumis, I have to put it to good use. This is a really easy way of cooking with sambal: deep-fried cuttlefish (sotong) balls slathered in the spicy sambal sauce. You can replace cuttlefish balls with regular fish balls. With the ikan bilis powder I used to season the dish, the sambal chilli tastes just like nasi lemak chilli. It goes so well with white rice … totally sedap!