- 16 (1 tbsp per serving)
- 5
- 5
- 10
KickingLemons
Sauteed Chilli Sauce (Sambal Tumis)
Sambal tumis is a traditional Malaysian condiment that is bursting with flavor. It is made by sautéing a blend of chili peppers and other spices until fragrant and cooked through. The result is a spicy and aromatic paste that can be used as a dipping sauce, marinade, or added to various dishes to enhance their taste. Sambal tumis adds a fiery kick to any meal and is a staple in Malaysian cuisine.
Making this dish is a breeze, taking only 10 minutes of your time. Plus, it can be refrigerated for a whole month! Pair it with rice and a fried egg, and it will surely increase your appetite. You can also add it to your noodle soup to enhance the spiciness for an extra kick.
Ingredients
15 dry chillies, (15g), cut and soaked in hot water
3 red fresh chillies (42g), chopped rough
2 tbsp dry shrimps (11g), soak in warm water
3 garlic (18g), chopped rough
1-inch belacan (10g)
1 ½ tsp sugar
⅓ cup oil
4 tbsp water
KickingLemons
Directions
- Cut the dried red chillies into smaller pieces and let them soak in hot water for 10 minutes.
- Wash the dried shrimps and then soak them in warm water for a minimum of 10 minutes. This soaking process will make the shrimps soft and makes it easier to blend into paste.
- Next, chop all the vegetables into smaller pieces to make them more manageable for blending with a blender.
- To begin with, into a blender, add dry chillies, red chillies, dry shrimps, garlic, belacan and water
- Blend into smooth paste.
- Into a medium-low flamed saucepan, heat oil and add blended paste.
- Cook for 5 minutes or till oil separates
- Add sugar. No salt is required as belacan and dry shrimps contain the salt required. However, if salt is required, don’t hesitate to add some.
Sauteed Chilli Sauce (Sambal Tumis)
Hello there, if you want to master the art of making sambal tumis, check out our video tutorial. With our detailed guidance, you’ll be able to create a flavorful condiment that is truly market-worthy.
