A Sambal (English – Sauteed Chili Paste) can be a condiment, an ingredient or a dish which will always contain a large amount of dried chilies (It is sometimes a substitute for fresh chilies).
Sambal Tumis is of Indonesian and Malays origin.
It is typically made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment for a variety of dishes such as Lontong, Roti Jala or Nasi Lemak.
Ready-made sambals are available at food markets or gourmet departments in supermarkets in Singapore.
Recipe for Sambal Tumis
- 600g fresh prawns or ikan bilis
- 5 tbsp sugar
- 1 tsp aji no moto (MSG)
- Little bit of tamarind seed and salt
- 10 oz (275ml) oil – for frying
- 20 oz coconut milk – 1 no. coconut (optional)
- 100g dried chillies
- 4 nos. garlic
- 3 nos. onion
- 2 inch shrimp paste (belacan)
- Heat the pan and fry the blended mixture till crispy or well
- Pour in the coconut milk and let it cook till thick
- Add in the tamarind water, salt, sugar and aji no moto, lastly add in the prawn or ikan bilis and let it cook and thicken.
- Serve Sambal Tumis with Lontong, Nasi Lemak or anything you prefer.