54min 4 ppl
Sambal Tumis
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 5 steps
Easy: ≤30 min and ≤6 steps
150 kcalper person
Protein 3g
Carbs 14g
Fats 10g
About this dish
The fried chilli base of Malay and Nyonya cooking: dried chillies, shallots and garlic pounded smooth, then cooked slowly in oil with shrimp paste until dark, sweet and deeply fragrant.
Allergy Info
Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsroughly chopped8 whole
- Garlic clovesroughly chopped4 cloves
Tins & Jars
- Tamarind Paste1 tbsp
Dried Goods
- Palm sugargrated30 g
Spices & Seasonings
- Dried Red Chilliessoaked in hot water until soft20 whole
- Fine sea salt0.5 tsp
Oils & Condiments
- Shrimp pastetoasted1 tbsp
- Vegetable Oil120 ml
Utensils
- Blender
- Wok
Method
1
Drain the soaked chillies and blend with the shallots, garlic and toasted shrimp paste, adding a splash of water, to a smooth paste.
Approx. 8 minutes
2
Heat the vegetable oil in a wok over medium heat and pour in the blended paste.
Approx. 2 minutes
3
Fry the paste over medium-low heat, stirring often to stop it catching, until it darkens and the oil separates around the edges, about 15 minutes.
Approx. 15 minutes
4
Stir in the palm sugar, tamarind paste and salt and cook for a further 3 minutes until glossy and well combined.
Approx. 3 minutes
5
Remove from the heat and cool before spooning into a jar or using straight away.
Approx. 2 minutes
