SAMBAL TUMIS
The traditional way to make sambal is to grind chiles and other ingredients with a mortar and pestle, as my mother, Rosni Pattilllo, did. The process is said to release intense heat and bold flavors. But my mom now uses a food processor, which works just fine. There are more than 300 varieties of sambal, each serving its own purpose: as a dip, marinade, soup base or condiment. This version uses belacan (sometimes spelled "belachan" or "blachen"), a pungent, hardened block of shrimp paste that adds depth to the sambal. (You can leave it out if you prefer, or can't find it.) Sambal tumis (slow-stirring) is a versatile stir-fried chile paste used in dishes like mee goreng (fried noodles), sambal udang (shrimp), sambal telur (eggs) and nasi goreng (fried rice). You can store freshly made sambal tumis in the refrigerator for up to one week and in the freezer for up to 3 months. If you prefer a milder sambal, decrease the number of chiles or use milder ones; for a spicier version, increase the number of chiles or leave in seeds from some or all of the chiles.
Provided by Natalie Pattillo
Categories condiments
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put the anchovies in a bowl of cold water and soak for 5 minutes. Put the dried chiles in a small pot, add water to cover and boil for 5 minutes or until chiles begin to soften. Drain the chiles, remove stems, slice open lengthwise and scrape out seeds. (Chile seeds can irritate the skin, so wear rubber or plastic gloves.) Remove and discard seeds from the Thai and red chiles and slice. Transfer all chiles to a food processor, pulse to blend and set aside.
- In a ramekin or small bowl, combine the belacan with 1 teaspoon water, mixing and adding more water as needed until there are no lumps. Drain the anchovies and add to the chiles in the food processor, along with the hydrated belacan, shallots, garlic, diced tomato and 1/3 cup of canola oil. Process into a smooth purée. (If the mixture still seems chunky, add more oil, a tablespoon at a time, and process until smooth.) In a separate ramekin or small bowl, mix tamarind paste with 2 teaspoons water until the paste is smooth and loose.
- Heat the remaining 1/3 cup of oil in a wok or large skillet over medium heat until shimmering. Add the sambal purée and lemongrass stalks; stir tamarind into the sambal until combined and add salt to taste. Cook over low heat for about 20 minutes, stirring often, until the oil begins to separate and the sambal has thickened and turned brownish-red.
- Add the sambal to dish of your liking, such as mee goreng, or serve with fried tempeh. (Once it's added to a dish, remove the lemongrass. If storing the sambal for later use, keep the lemongrass.) When stored in small containers, sambal tumis can last for up to one week in the refrigerator, or in the freezer for up to 3 months.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
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Frankie Kaufmann
[email protected]This sambal tumis is the perfect balance of spicy and flavorful. It's a great dish to serve at a party or potluck.
Godswill Gozie
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover shrimp.
De Son
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The sambal tumis is so flavorful and addictive.
5hine yt
[email protected]I love the bold flavors of this sambal tumis. It's a great dish to serve with rice or noodles.
Eve Connor
[email protected]This sambal tumis is a great way to spice up your next meal. It's sure to become a new favorite.
Manou Matilde
[email protected]I'm always looking for new ways to cook shrimp, and this recipe didn't disappoint. The sambal tumis was so flavorful and unique.
yeasinarafat emon
[email protected]This is the perfect recipe for a party or potluck. The sambal tumis is always a crowd-pleaser.
antex abebe wase
[email protected]I'm so glad I tried this recipe. The sambal tumis was even better than I expected. It's a new favorite in my kitchen.
Nuun Aminatha
[email protected]This recipe is a winner! The sambal tumis was delicious and so easy to make. I'll definitely be making it again soon.
Uswa Butt
[email protected]I love the combination of flavors in this sambal tumis. The shrimp and vegetables were cooked perfectly.
Barbara Turner
[email protected]This is a great recipe for a quick and easy weeknight meal. The sambal tumis was so flavorful and satisfying.
Azhar Bhati
[email protected]I made this sambal tumis for my family, and they couldn't get enough of it. It's definitely a new favorite in our house.
Portia Dogbey
[email protected]I'm a beginner cook, and this recipe was easy to follow. My sambal tumis turned out great!
Sun Star
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor of the sambal tumis.
Matthew Chow
[email protected]I followed the recipe exactly, and my sambal tumis turned out perfectly. I'm so glad I found this recipe!
Tayyab Shehbaz
[email protected]This is the best sambal tumis I've ever had! The shrimp were cooked perfectly, and the sauce was divine.
Md Khirul
[email protected]I'm not usually a fan of spicy food, but this sambal tumis was just the right amount of heat. It was so flavorful and addictive.
ffion Owen
[email protected]Wow, this is a keeper! The sambal tumis was so easy to make and packed with flavor.
Salman Khokhar
[email protected]Absolutely delicious! My family loved it, and the flavors were just perfect. I'll definitely be making this again and again.