SAMBAL TUMIS

     Sambal Tumis is a versatile condiment ubiquitous to South East Asian Cuisine.  A simple dish with fewer ingredients doesn't mean that we can underestimate this humble condiment.  'Sambal Tumis' in the literal sense means 'Stir-Fried Spicy Sauce'.  Sambal is a wonderful condiment I got acquainted with, in Malaysia and I have started to frequent this dish at home.  A simple Sambal Tumis can be added to your choice of Vegetables/Seafood to create new variations of dishes from local Cuisine.
     Sambal comes in many variations to suit the local palate and it takes twists and turns along with every South East Asian Country least to mention the regions within. We can find a note of Sambal in almost all dishes in South East Asian Cuisine.  Freshly ground Chillies - Dry, Fresh and/or Bird's Eye(Chili Padi) is the basic ingredient of any Sambal.  Chillies spice up the very nature of this condiment adding a texture, taste and flavour alongside. Addition of flavours like sour and umami come from ingredients like Tamarind/Lime/Fish Sauce, Shrimp Paste gives a wonderful aroma to the Sambal and sweetness comes from Palm Sugar/Sugar.
     We can see a dash of Sambal served with most of the dishes in hawker centres and food courts in and around South East Asian Countries. It instantaneously brightens up the flavours and enhances the taste of any dish it is combined with.  Sambal Tumis is a perfect companion to cook local dishes or simply serve some Sambal with steamed rice. The versatility of this Sambal Tumis makes this condiment an essential addition to your Culinary repertoire.

Cuisine : South East Asian
Course : Side Dish 
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 10 -20 Minutes
Soaking Time :20 - 30 Minutes
Cooking Time : 30 - 45 Minutes


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INGREDIENTS :

To Grind :

Dry Red Chillies - 1/2 Cup
Fresh Red Chillies - 1/2 Cup (Big Variety)
Bird's Eye Chillies - 5-6 Nos.
Shallots - 1 Cup
Onion - 1 No.
Garlic - 7-8 Nos.
Ginger 1" Piece - 1 No.
Galangal  1" Piece - 2 Nos.
Belacan(Dried Shrimp Paste) - 1 Tbspn

For Sambal Tumis :

Tamarind Paste -2- 21/2 Tbspn
Gula Melaka(Palm Sugar) - 3 Tbspn
Salt - To Taste
Oil - 1 Cup - 11/2 Cups

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
• Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
• Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
• Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
• Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
• Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
• Add Tamarind Paste and boil it for another 5 minutes on a low flame.
• Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
• At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
• Leave this on a low flame for few more minutes.
• Can serve this Sambal Tumis hot or at room temperature.
• Cool and store Sambal Tumis in the refrigerator for later use.
• Can use this Sambal Tumis to prepare any dish of your choice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
• (Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
• Serve it at room temperature.

Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.

Nasi Lemak
Sambal Ikan Bilis(Dried Anchovies)
Sambal Udang(Prawns)
Sambal Terung(Egg Plant/Brinjal)
Sambal Kentang(Potato)
Sambal Bendi(Okra/Lady's Finger)
Sambal Petai Bendi(Okra and Stinky Beans)
Sambal Sotong(Squid)
Sambal Ikan(Fish)
Sambal Telur(Egg)
Sambal Telur Puyuh(Quail Egg)
Sambal Tempeh(Fermented Soy Bean Cakes)
Sambal Kangkong(Watercress Spinach)
Mee Goreng Mamak(Spicy Fried Noodles)
Hokkien Mee
Nasi Goreng Sambal(Sambal Fried Rice)