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!
You can season the sambal sauce with either salt, fish sauce or home-made ikan bilis powder. Adjust the amount of water to achieve the desired sauce consistency.
Prep Time: 5 mins
Cook Time: 15 mins