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!