Sambal Tumis

Sambal Tumis or cooked chilli paste is a mixture of chillies blended with several other ingredients.  Time and patience are required as the sambal will taste undercooked if the cooking process is rushed.

Sambal Tumis is a basic recipe and is a good accompaniment for Nasi Lemak.

Sambal Tumis

SAMBAL TUMIS (makes about 750g)

Ingredients

• 50g tamarind paste
• 400 ml water
• 50g dried chillies
• 300g shallots, peeled
• 4 fresh red chillies
• 6 cloves garlic, peeled
• 50g belachan piece
• 150 ml oil
• 5 tbsp sugar
• 2 tsp salt

Method

1. Dissolve the tamarind paste in water.  Strain and set aside the tamarind water.  Discard seeds.
2. Soak the dried chillies in water for 30 minutes.  Drain the water.
3. Toast belachan piece in a dry heated pan over low fire, turning it occasionally until it becomes crumbly.
4. Blend dried chillies, shallots, fresh chillies, garlic and belachan together until a paste is formed. Add a little water into the blender, if it is necessary to get it moving. 
5. Heat oil in a wok over a medium heat until very hot.  Stir the blended mixture vigorously into the hot oil.
6. Reduce the heat slightly and slowly fry the mixture until its colour becomes a deep red-brown, and it has thickened into a jammy consistency.  At this point, the oil would have separated from the mixture.  This process will take about 10 - 12 minutes.
7. Stir in sugar, salt and the tamarind water.  This will thin the mixture.  Fry for another 2 - 3 minutes until it is glossy again.
8. Season to taste.

Notes

• Do not put more belachan than what is required as it is saltish. A little goes a long way. Reduce if necessary.
• Do not rush the cooking process as the sambal will taste undercooked.

Variations
This is a basic recipe.  For variety, it can be used with the following ingredients

• anchovies - Sambal Ikan Bilis
• chicken & pineapples
• prawns