Sambal tumis means fried sambal in Malay. Please do not judge this sauce by the very simple ingredients that go into it. It is not unfair to call this the 'mother sauce' of Malay cooking (Malay is the largest ethnic group in Malaysia), it is in fact the backbone of many Malay classics such as sambal ikan bilis for nasi lemak, sambal telur, sambal goreng, mee goreng and the list goes on. This will keep for months in sterillised jars, so do make a large batch as it is truly addictive! Make some today as you will need this for my next post :)
P.S This is a family recipe of my nanny Fatimah, given to me together with many other Malay classics which I'll be sharing with everyone soon. To my new blogger friend and birthday girl Sonia from Nasi lemak lover this one is for you.
makes 2 cups
300 g of shallots
1 red onion
1 red onion
10 garlic cloves
20 bird chilies, remove seeds for a milder version
25 dried chilies, soaked til soften, seeds removed for a milder version
1 x 5 cm piece of belacan (shrimp paste), toasted
6 tbs of sugar
salt to taste
3 pcs of tamarind peels
1 cup of cooking oil
Blend wet spices and belacan til smooth.
Fry the paste with oil for 5 minutes, add the tamarind peels, sugar and salt and continue to fry on medium heat for a further 15 to 20 minutes.
I can smell that belacan from here...stinky but heavenly!ReplyDelete
This is my favorite sauce.
I would love to have some of this on standby! Do you deliver? :)ReplyDelete
I echo Natasha ! I can almost smell the belacan reading this post. Looking forward to some recipes with the sambal tumis.ReplyDelete
I am so curious about Malay cooking and this looks like a very nice sauce to have! Thank you!ReplyDelete
oh wow looks a great thing to have in the fridge to spice things up!ReplyDelete
A new dish to me !ReplyDelete
Oh I can't wait for your version of nasi lemak! I will have to get the ingredients for this today!ReplyDelete
Great post! Definitely bookmarking this.ReplyDelete
Mmmm tamarind is such a lovely spice. We used to have quite a few trees along our street before we moved.
hello new to your blog, sambal looks delish.ReplyDelete
wah... you really like to eat spicy food!sedap kan?irrisistible!ReplyDelete
How can I judge this sauce? It looks so good! Looking forward to your next post!!!ReplyDelete
My goodness, no doubt this is almost all Malaysian's favourite! My hubby is a big fan of this thing. His sis-in-law is a Malay and they've sifted over to Sarawak 2 years ago. And 2 of his nephews also married to Malays. All their kids are studying in Chinese school. So everyone is speaking Mandarin except the mothers! Have a good weekend!ReplyDelete
perfect sambal!!!! YUM reminds me that I have to make n stock up!ReplyDelete
love this sambal!! your look so tasteful especially the oily red color! I must cook few bottle and spare in fridge..I add in everything I cooked!! yummy!!ReplyDelete
I havent had any malay food..but the look of this pic makes me feel that malay food is delicious :)ReplyDelete
Can I order this with sotong? Looks great ;DDReplyDelete
haha not that much belacan to be smelly lol
no no delivery haha, next!
Mr Noodles ,
haha no the shrimp paste is just the background taste! coming soon!
Thank you! you will love malay food!
It is one of the 10 things we need in the fridge!
Daisy Blue ,
Oh you have to try it then!
KL girl in MELB ,
Coming n you must get them now!
Thank you! i would love to have collected fresh tamarind pod!
Thank you, please come back!
Yes I do! Chili kan enak sekali!
haha thank you! you'll be very pleased!
My Little Space,
Oh really! I have heard about malay children going to chinese schools these days! I love this sauce! you make a very good one too!
ph thank you!
Thank you! the oily part means it is a success lol
It is very delicious so please stay tuned!
Thanks i will have more for you!
Nice one- family recipes are the best. And anything with tamarind in it, I go weak for.ReplyDelete
Thanks so much for sharing this. I've been craving nasi lemak, but yet to find a good sambal tumis recipe. (Is the tamarind peel = asam gelugor? Or just the tamarind pulp?)ReplyDelete
Thank you for yet another family recipe! Fatimah must love u so much!ReplyDelete
I'm not very familiar with Malaysian food so I will be looking foward to your recipes.ReplyDelete
I can't live w/o sambal tumis! And you made a wonderful version. So sweet of you to dedicate this post to Sonia! :)ReplyDelete
That looks like an awesome sauce. Can't wait to see what your next post will be with this sauce.ReplyDelete
A new dish for me.It looks yummy!!ReplyDelete
Thanks for sharing.
Hope you're enjoying a great week-end!:)
That looks so good! I want to know what is on tomorrow!ReplyDelete
Aiyah, I'm last, did you still keep some for Birthday girl or not? Thank you so much dedicate this sambal post to me. I'm happy to know you via blogging.ReplyDelete
Ya, my Malay friend taught me to tumis the chilli paste at least for an hour with a lot of oil, this is to get rid of the raw chili smell. Maybe you want to try it next time.ReplyDelete
Ça semble tellement chargé de saveurs.ReplyDelete
I love sambal tumis, can smell it here in Ipoh, very addictive! Snee...ze.ReplyDelete
hmmm...that looks so spicy and yummy:) Waiting eagerly for your next post:)ReplyDelete
hey that looks so nice and yummy..mouthwatering and spicy..ReplyDelete
Photos fantastic! it really allows you to taste the dish without actually..tasting! great recipeReplyDelete
As always a delicious recipe.ReplyDelete
On my blog there is something for you.
Kisses and good entry of the week.
toujours des plats épicés comme je les adore, je noteReplyDelete
I love this spicy sauce! Looks very good!ReplyDelete
I'll put this on everything! Having jars of this sambal on standby is a great idea!ReplyDelete
Hey buddy after reading what a versatile sauce this is, I'm going to make a big batch on my off day! Cheers!ReplyDelete
Thank you! I am the same!
I hope you will like this one! I used gelugor but you can substitute with 3 tbs of tamrind pulp
Thank you! Yes she does! :)
I hope you will like them as much as you love your Chinese food!
Neither can I :) I put it on everything haha.
Cool Lassi(e) ,
Thank you! Stay tuned!
Thank you very much! :) xxx
Thank you I'll post that a little later :)
Plenty more for the birthday girl :) Glad to know you through blogging too!
I will try your method next time :) Thanks for the tips!
Saveurs et Gourmandises ,
Oh thank you! Oh speaking of Ipoh I want some chee cheong fun :)
Rachana Kothari ,
Thank you very much! on the way :)
Thank you! It taste so good you must try!
Thank you very much! I'm glad the photos worked for you :)
Thank you very much! :)
Thank you very much!
Haha me too! :)
Thanks buddy! Can you make enough for me? Good luck trying :)
The colour of this sambal is so inviting! Looking forward to your next post!ReplyDelete
I have never been happy with the canned sauce, and in fact has put me off many of dishes that call for it. I am looking forward to giving it another try!ReplyDelete
Plus homemade anything always tastes better!ReplyDelete
My boys love nasi lemak, I have tried a few recipes without much success :( Looks like this is the one I need to try. Can you post a nasi lemak recipe soon? :) Thank you!ReplyDelete
This looks amazing. I wish I could smell this in my kitchen right NOW!ReplyDelete
This sauce sounds terrific! Bookmarked the recipe!ReplyDelete
Thanks for clarifying - will go hunt down some gelugor and attempt this, it looks SO good :)ReplyDelete
Your sambal looks amazing! I think it's time to make another batch soon!ReplyDelete
Wow that oily sauce looks super delicious! I like the idea of a mother sauce! Thank you! Nasi lemak soon?ReplyDelete
Wow! red and oily! That is what a good sambal tumis should look like! Great work darling!ReplyDelete
Unfortunately canned sauce is full of sugar and msg besides it is cheaper to make your own. Do try and let me know :)
love to eat,
Thank you very much! I will try to do a post on nasi lemak once I have done a few more dishes suitable as side dish for nasi lemak. Do try and love your feed back!
Thank you! That was a very nice smell indeed!
5 Star Foodie,
Thank you! ;)
Thank you :) Hope you'll like the result.
Thank you! I'm going to triple the amount next time, all gone!
Thank you very much! I will do a nasi lemak post soon :)
Thank you darling! xxx
yumyumyum! Wow look what's happened to your blog! you're a celebrity now Suresh :PReplyDelete
Just made my sambal tumis. OMG!! it smells so good and taste heavenly! Been looking for the perfect sambal tumis and alas, found it in your blog!!!ReplyDelete
Will definitely be making this as a base for some of your other recipes. One question: how long does it keep for?ReplyDelete
Thanks Nick! It will keep for a month in the fridge, just make sure there is a layer of oil over the sauce,ReplyDelete
Here I go with yet another "amateur" chef question. That layer of oil over the sauce, does one take up some of the oil with the actual sauce when measuring out a portion to cook with? Or is the oil purely there as a preservative (although that deliciously flavoured oil will never go to waste in my kitchen... can always use it to fry off onions etc. in other dishes). Best RoxReplyDelete
PS. Always shake with excitement when I spend a few hours going through your Blog... busily printing out recipes, and so looking forward to making each of them.
I read your blog which was very useful for me. I request you to provide the information about oriental sauce, Sambal sotong, etc.ReplyDelete