Sambal Tumis

A classic malay sambal or condiment which normally accompanies our local favourites such as Lontong, Nasi Lemak and Mee Siam Goreng.  This sambal is a bit tedious to cook if you want it to have the perfect colour and taste.  It is really worth the effort!  Try it out!

Ingredients:
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) - I omitted this ingredient
3 tsp or enough sugar to taste
salt to taste

Blended Ingredients:
40 stalks dried chillies, to be cut into pieces and soaked in warm water
5 stalks fresh chillies, to be sliced
1 big onion, to be peeled and sliced
1 tsp roasted belacan (shrimp paste)

Variations:  Sambal Tumis can be served with boiled eggs, fried anchovies, squids or prawns.  The squids or prawns are to be cooked together with the sambal.

Method:
Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrant. Add in sugar and stir-fry until mixture caramelizes and thicken.  Then, add in enough tamarind juice and let it simmer until the colour darkens. By cooking it longer will intensify the colour.  Check seasoning. Once done, remove from heat and leave aside.  Please note that garlic is not used in this recipe at all.  This is to avoid the sambal having a bitter taste.

Bon Appetit!

Mee Siam Goreng

A local favourite back home which I have been wanting to prepare for quite some time.  My hubby prefers the mee siam with gravy version, whereas our son and I prefer the fried version.  So, we won! I get to cook this dish with the promise that I prepare the other version for him the next time.

Ingredients (serves 4 to 6):
1 packet beehoon (rice vermicelli), to be soaked in water for about an hour & drained
300 g bean sprouts, to be cleaned and tails removed
300 g shelled prawns
2 tbsp taucheo (soya bean paste)
1 tbsp sugar or to taste
300 ml tamarind juice
6 tbsp cooking oil

Pounded Ingredients:
10 - 15 dried red chillies, to becut, soaked in warm water & drained
50 g dried prawns, to be soaked in warm water & drained
3 pips garlic
6 shallots, to be peeled & sliced
10 g roasted belacan (shrimp paste)

Garnishing:
2 pcs firm bean curd, to be cut into small cubes & deep-fried
2 - 3 eggs, to be hardboiled, peeled & sliced
a bunch of chives, to be washed, dried & cut into lengths
limes, to be halved

Method:
Heat cooking oil in a wok over medium-high heat.  Add pounded ingredients and stir-fry until fragrant.  Then, add taucheo and stir-fry for another 2 minutes.  Add prawns and stir-fry until colour changes.

Add bean sprouts and stir-fry for a while.  Then, add beehoon, sugar and tamarind juice.  Stir well and bring to a slight boil.  Put on lid and switch off heat.  Leave for about 5 minutes.

To serve, add mee siam to a bowl and garnish with chives, fried bean curd, egg slices & limes.  I also serve my sambal tumis on the side.

Bon Appetit!