Sweet Sambal Tumis with hard boiled eggs.
Finally, I made my own sweet sambal tumis! I have bookmarked this recipe long time ago, when Esther@ the FUSS FREE chef posted it, how long! When I think of eating nasi lemak, I just buy the ready made sambal from the asian supermarket and never thought of making it from scratch. After I read Esther's post, I decided to make it myself, the sambal turn out really good, even better than the store bought versions, and with no preservative and others unknown ingredients. It goes well even just with plain rice, but...the steps is really tedious, now I understand why Esther almost gave up half way through! Despite the tedious steps, it was worth trying, and I have cooked it in batches and keep it in the fridge.
Sweet Sambal Tumis
Recipes adapted from Esther@ the FUSS FREE chef
Ingredients:
(A)
30g dried chillies
30g dried chillies
200g shallots
1 big onion, sliced
10g ginger, sliced
20g galangal, sliced
25g garlic, peel and roughly chopped
15g belacan
4 stalk lemongrass, white parts only, sliced
1/2 cup water
(B)
1/4 to 1/2 cup oil
1 Tbsp tamarind paste
120g palm sugar/ brown sugar
pinch of salt (or 1/8 tsp salt)
1 big onion, sliced
10g ginger, sliced
20g galangal, sliced
25g garlic, peel and roughly chopped
15g belacan
4 stalk lemongrass, white parts only, sliced
1/2 cup water
(B)
1/4 to 1/2 cup oil
1 Tbsp tamarind paste
120g palm sugar/ brown sugar
pinch of salt (or 1/8 tsp salt)
Steps:
1) Put all the ingredients (A) into the blender and blend until it becomes a paste.
2) Heat the oil and gently fry the paste for about 30 mins until the oil separates from the paste.
3) Add tamarind paste, palm sugar and salt. Stir gently and adjust the taste.
4) Continue to cook with low heat until the desired consistency achieved. Removed from hob and leave it to cool. Store in a clean, dry jars and keep it in the fridge.
5) Here is sweet sambal tumis!
1) Put all the ingredients (A) into the blender and blend until it becomes a paste.
2) Heat the oil and gently fry the paste for about 30 mins until the oil separates from the paste.
3) Add tamarind paste, palm sugar and salt. Stir gently and adjust the taste.
4) Continue to cook with low heat until the desired consistency achieved. Removed from hob and leave it to cool. Store in a clean, dry jars and keep it in the fridge.
5) Here is sweet sambal tumis!
Fried Noodles with Sweet Sambal Tumis
Enjoy!
Hello, good morning from here! I like your idea of eating the sweet sambal tumis with eggs. It must be good to eat with ikan bilis too. Ai, speaking of that, I feel like eating a plate of nasi lemak now, hahaha!
ReplyDeleteHi Jessie,
Deleteso...have you cooked nasi lemak yet? haha...sometimes when i think of malaysian food, i will miss them, and sadly i cant get any malaysian food nearby
Hi Stephanie, glad you made this, so nice to make our own isnt it, even though there's quite a bit of work, but satisfying :) Thanks for the shout-out. Your sambal with eggs look so good - I'm craving this for lunch now :))
ReplyDeletethanks for the recipe Esther, this is really good!
DeleteStephanie, your sambal tumis sure looks good! I think it is worth all the trouble :)
ReplyDeleteyes Phong Hong, worth the effort
Deleteya, it is so versatile to use this sweet sambal, almost everything also can add this sambal!
ReplyDeleteagree Sonia!
DeleteStephanie,
ReplyDeleteYour sweet sambal tumis sure look yum yum!
I love to use as a dip for cucumbers and carrots sticks :p
Your sambal eggs look so tempting too!
Can I have a tablespoon from you :D
mui
yes, i like to eat it with cucumber sticks too, haven't try it with carrot sticks, maybe I should try it next time, thanks!
DeleteYou can have more than a tablespoon,you are welcome to take it, but...you have to come over here to knock on my door first, hehe....
Hi Stephanie,
DeleteKnock.. Knock..
I am coming for my bottle of sambal tumis .. LoL
Will try to make this lovely sambal tumis today:)
Have a beautiful Sunday:)
mui