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!

Sambal Belacan

A traditional spicy condiment which never fails in a malay home.  It consists of red chillies, roasted belacan (shrimp paste) and salt.  Some add sugar to get that extra taste which is optional.  The juice of a calamansi lime is squeezed over it before serving.  If you are a sambal belacan fan, just double the quantity and freeze them.

The thought of roasting the belacan will scare away some of you!  No worries!  What I did was to take the required quantity of belacan and pack it in an aluminium foil with the shining side facing inside. "Fry" the aluminium packet in a small pan without oil over low-medium heat for about 20 minutes. Voilà, your roasted belacan is ready!

Ingredients:
8 stalks red chillies, to be washed, dried & coarsely cut
15 g belacan (shrimp paste), to be roasted (note:  you can add more belacan if you prefer)
salt to taste
calamansi limes for garnishing

Method:
To roast the belacan, take the required quantity of belacan and pack it in an aluminium foil with the shining side facing inside.  "Fry" the aluminium packet in a small pan without oil over low-medium heat for about 20 minutes.  Or if you prefer the belacan smell in your kitchen, just roast it over open fire!

Pound or blend the cut chillies, roasted belacan and salt to taste.  I am too lazy to pound the chillies in the mortar.  Instead, my favourite toy, the Braun Multiquick is deployed.  I love my Braun mixer to bits because it chops or blends without any addition of water, compared to the blender.

This condiment tastes great with any dishes which are eaten with rice.

Bon Appetit!