Sambal Tumis (Fried Chilli Paste)
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Sambal Tumis Recipe (Fried Sambal)
The quantities stated in the recipe are for using sambal tumis as a base sauce for cooking. If you are using the fried sambal as a condiment, do season to taste according to your preference. For me, that will a bit more salt or home-made ikan bilis powder, and double the amount of assam pulp.
- 1/4 cup or a small appropriate amount of olive or vegetable oil for binding (A) to a smooth paste during processing or pounding
- 3/4 cup olive or vegetable oil for frying the sambal paste
- “assam” (tamarind) solution dissolve 25 grams assam pulp in 1/2 cup water; liquid strained
- 1 tsp salt to taste
- 50 grams gula melaka (palm sugar; may use brown sugar) to taste
(A) Sambal Paste
- 75 g dried red chilli cut to smaller sections, deseeded (to taste) and soaked in bowl of hot water for 20 minutes to soften; drained
- 75 g or four finger-length red chilli deseeded
- 250 grams peeled shallots
- 1 red onion peeled
- 8 cloves garlic peeled
- 20g belacan (shrimp paste) toasted in dry pan or toaster oven until crumbly and powdery
- Process or pound (A) until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.
- Heat oil and add sambal paste into wok. Stir fry until the sambal starts to turn a deeper red, about 10 minutes.
- Add tamarind juice, salt and gula melaka. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli.
- Store in air-tight containers in the fridge for about 2 weeks, or in the freezer for 3 months.