Sambal Tumis Food

SAMBAL TUMIS

Steps:

• Put the anchovies in a bowl of cold water and soak for 5 minutes. Put the dried chiles in a small pot, add water to cover and boil for 5 minutes or until chiles begin to soften. Drain the chiles, remove stems, slice open lengthwise and scrape out seeds. (Chile seeds can irritate the skin, so wear rubber or plastic gloves.) Remove and discard seeds from the Thai and red chiles and slice. Transfer all chiles to a food processor, pulse to blend and set aside.
• In a ramekin or small bowl, combine the belacan with 1 teaspoon water, mixing and adding more water as needed until there are no lumps. Drain the anchovies and add to the chiles in the food processor, along with the hydrated belacan, shallots, garlic, diced tomato and 1/3 cup of canola oil. Process into a smooth purée. (If the mixture still seems chunky, add more oil, a tablespoon at a time, and process until smooth.) In a separate ramekin or small bowl, mix tamarind paste with 2 teaspoons water until the paste is smooth and loose.
• Heat the remaining 1/3 cup of oil in a wok or large skillet over medium heat until shimmering. Add the sambal purée and lemongrass stalks; stir tamarind into the sambal until combined and add salt to taste. Cook over low heat for about 20 minutes, stirring often, until the oil begins to separate and the sambal has thickened and turned brownish-red.
• Add the sambal to dish of your liking, such as mee goreng, or serve with fried tempeh. (Once it's added to a dish, remove the lemongrass. If storing the sambal for later use, keep the lemongrass.) When stored in small containers, sambal tumis can last for up to one week in the refrigerator, or in the freezer for up to 3 months.

SAMBAL TUMIS/ MALAYSIAN CHILLI PASTE

Steps:

• Blend chillies, chopped onion and ½ cup of oil into a smooth paste.
• Heat wok and add ¼ cup of oil.
• Add the chilli paste into the wok.
• Bring the heat up to a quick 'boil', then lower heat to a simmer.
• Add salt, tamarind paste and belacan granules/ shrimp paste.
• Gently stir and cook on medium heat until oil splits***.
• Remove from heat and stir in sugar

SQUID SAMBAL (SAMBAL TUMIS SOTONG)

Steps:

• First blend the asterisk ingredients. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. Add belacan (prawn paste). Then add in squid and stir well until cook (estimate for a minute). Put in the slices onion until it about to soft. And finally, add tamarind juice, sugar and salt to taste. Simmer on low heat until the sambal thickens.

SAMBAL TUMIS RECIPE (FRIED SAMBAL)

Steps:

• Process or pound (A) until it becomes a smooth paste, adding some oil along the way to bind the ingredients together. Heat oil and add sambal paste into wok. Stir fry until the sambal starts to turn a deeper red, about 10 minutes. Add tamarind juice, salt and gula melaka. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli. Store in air-tight containers in the fridge for about 2 weeks, or in the freezer for 3 months.

SAMBAL TUMIS UDANG

Steps:

• Blend rempah (spice paste). In a blender, blend dried chilli, shallots and garlic until smooth. Add enough vegetable oil to help you achieve a smooth consistency. In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.
• Fry rempah. In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.
• Make sambal paste. In a jug, mix tamarind paste with 1 L water and mix well. Pour tamarind mixture into the pot with the spice paste and let it boil. Season to taste with 3 tbsp salt and 4 tbsp sugar. Simmer on medium-low heat for 15 minutes or until it is reduced to a thick paste. Set aside.
• Fry prawns. In a bowl, add tiger prawns and turmeric powder. Toss well. | You may use any type of prawns for this recipe In a pan on medium-high heat, heat up 2 tbsp vegetable oil and fry prawns for 1 to 2 minutes on each side until prawns are fully cooked. Add all of the sambal paste into the pan. Mix well and let it cook for 2 minutes.

EPISODE 1: BELACAN, TO TOAST OR NOT TO FOR THE PERFECT SAMBAL TUMIS

Steps:

• Blend sambal paste. In a food processor or blender, blend the shallots, softened dried chillies, fresh red chillies, garlic, belacan and half of the oil until smooth. Set aside.
• Cook the sambal. In a wok or frying pan, heat up the remaining oil over a medium heat. Add the sambal paste and fry on a low to medium heat for around 20-30 minutes, until the sambal has darkened in colour and the oil has separated from the paste. Season with the assam paste and gula melaka, adding both gradually until you have the desired flavour.

MALAYSIAN SAMBAL BELACAN RECIPE

Steps:

• Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
• Boil the dried chili in water for ten minutes. Remove and drain.
• Cut fresh red chilies into sections. Blend both chilies with some oil and water to form a chili paste.
• Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
• Place the belacan in a small pan without oil, roast it slowly until it is thoroughly dry, and break up into large granules.
• Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
• Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
• Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes.
• Season with salt.
• When the red oil starts bubbling around the paste, it is done.

SAMBAL PRAWN - HOW TO PREPARE MY FAVORITE PRAWN IN CHILI PASTE

Steps:

• Remove the seeds of the fresh red chilies, then cut them into large pieces.
• Cut the dried chilies into sections and remove the seeds. Boil them in water for ten minutes until soft. Remove and drain.
• Place the fresh and softened dried chilies into the blender. Let it blend for two to three minutes or until it forms a paste without visible chili pieces.
• Blend the onion and garlic with some water to form a smooth paste.
• Soak the tamarind pulp in water, then pass through a strainer to get the juice.
• Place the belacan in a pan over low heat and break it into large pieces. When it is dry, it will break down further into large granules with a distinct aroma.
• Soak the dried shrimps in water for ten minutes, then remove and drain. Blend it until it looks like meat floss.
• Heat the oil in a wok over medium heat.
• Add the onion and garlic paste, then saute for three minutes.
• Pour the blended chili paste into it, then the tamarind juice, toasted belacan, and dried shrimps.
• Season with palm sugar and salt.
• Cook for about thirty minutes or until the oil starts to separate and float on the surface.
• Remove the head, legs, and deveined. Wash thoroughly and drain.
• Cut two medium-size onions into rings, then add half into the sambal. Stir-fry it for two minutes.
• Pour the fresh prawn into the sambal. Coat the prawn and let it cook for two minutes.
• Add the tamarind juice.
• Season with salt and ground white pepper.
• Stir-fry over medium heat until the prawn is cooked.
• Add half of the chopped scallion and red chili to the prawn and mix well.
• Dish out and sprinkle the remaining scallion and chilies to garnish. Serve.

SAMBAL TUMIS UDANG

Steps:

• Blend rempah (spice paste). In a blender, blend dried chilli, shallots and garlic until smooth. Add enough vegetable oil to help you achieve a smooth consistency. In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.
• Fry rempah. In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.
• Make sambal paste. In a jug, mix tamarind paste with 1 L water and mix well. Pour tamarind mixture into the pot with the spice paste and let it boil. Season to taste with 3 tbsp salt and 4 tbsp sugar. Simmer on medium-low heat for 15 minutes or until it is reduced to a thick paste. Set aside.
• Fry prawns. In a bowl, add tiger prawns and turmeric powder. Toss well. | You may use any type of prawns for this recipe In a pan on medium-high heat, heat up 2 tbsp vegetable oil and fry prawns for 1 to 2 minutes on each side until prawns are fully cooked. Add all of the sambal paste into the pan. Mix well and let it cook for 2 minutes.