🌶️ Teddy's Sambal Tumis (Malayan chili sauce) Recipe.
You can have 🌶️ Teddy's Sambal Tumis (Malayan chili sauce) using 18 ingredients and 11 steps. Here is how you cook it. The Best 🌶️ Teddy's Sambal Tumis (Malayan chili sauce) Recipe – Recipe: Perfect 🌶️ Teddy's Sambal Tumis (Malayan chili sauce)
Ingredients of 🌶️ Teddy's Sambal Tumis (Malayan chili sauce) Recipe
- It’s of A. Ingredients for the SPICE PASTE.
- Prepare of □ 2 cups of dried chilies, deseeded, presoaked in hot water until plump.
- It’s of □ 1 ½ cups of shallots.
- It’s of □ 1 medium red onion (about 1/3 cup), roughly chopped.
- It’s of □ 5 slices of galangal, approx. 1.5"inch x 1".
- You need of □ 3 cloves of garlic.
- Prepare of □ □ 1 tbsp of belachan or a slice in a square 1.5"x 1.5", dry toasted until slightly browned.
- It’s of —————————————.
- It’s of B. Ingredients to cook Sambal Tumis.
- Prepare of □ Seasoning:.
- Prepare 1 1/2 tsp of salt.
- It’s 1 tbsp of palm sugar or Gula Melaka, grate first if comes in cylinders or blocks. Tip: Use a veggie peeler or bread knife to scrape.
- It’s 2 1/2 tbsp of date sugar.
- It’s of □ Spice Paste (from doing above step).
- Prepare of □ 7 tbsp of oil (organic canola oil recommended), a little less than half a cup.
- You need of □ Optional: 4 pandan or screwpine leaves, bundled into a knot.
- Prepare of □ 1/4 cup of tamarind juice (from 1½ tbsp of tamarind pulp loosened by hand and strained in 1/4 cup of water).
- Prepare of □ 2 tbsp of natural honey.
🌶️ Teddy's Sambal Tumis (Malayan chili sauce) step by step
- PREP WORK- Soak chilies in hot water an hour before use. Dried red chilies will fully plump up when ready to use. Remember to deseed..
- SPICE PASTE – Blend all ingredients for SPICE PASTE to a smooth paste. Add small amounts of water to help the process but do not flood it. Use just enough to keep the blades moving. Hardy herbs/rhizomes like galangal should be cut small first before blending, so there are no long fibrous strands to contend with when eating..
- COOK SAMBAL TUMIS – 1. Bring a wok to medium high heat and add oil. Wok should be mildly smoking but not burning hot..
- 2. Add spice paste carefully. It will sizzle and splatter. Stir to prevent burning..
- 3. Allow to cook for 6 -12 mins until ‘oil breaks’ and separates from paste or when dry, clumpy and translucent. We are just seeing that everything is cooked through in the spice paste before proceeding..
- 4. Add 2 cups of water and tamarind juice just before it dries out and burns, season the sambal with salt, palm sugar and date sugar..
- 5. Stir and lower heat to prevent burning. It should still be gently bubbling. Add the optional knot of pandan leaves to lend a vanilla-like aroma..
- 6. Allow the sambal to come together, every few minutes giving it a swirl to prevent burning. Add water if it begins to dry out – not too much, no more than half cup each time..
- 7. When the oil floats and the color has changed to a dark crimson shade, the sambal is done (about 35 mins)..
- 8. Adjust with salt or additional tamarind juice to increase sourness. Turn off the heat, remove the pandan knot if added..
- 9. When the sambal has cooled down, spoon in honey and mix well. Keep refrigerated or freeze in small batches for reuse on another day or when you make Nasi Lemak..