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Sambal tumis
A slow-fried chilli paste with lemongrass, galangal and tamarind, made without belacan
Ask any Malaysian cook what lives in the fridge door and the answer is usually a jar of sambal tumis. 'Tumis' means to sauté, and the paste of soaked dried chillies, shallots, garlic and spices is fried slowly in plenty of oil until it turns dark and jammy. From Johor to Kedah it goes on nasi lemak, gets stirred through fried rice and noodles, and is spooned beside eggs, tofu or roti. Most versions lean on belacan (shrimp paste); here a little toasted nori brings back that savoury, faintly sea-like depth. Chef's tip: make a double batch; covered with a film of its own oil it keeps for two weeks in the fridge and months in the freezer.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the paste
To cook
Method
0/5 doneStep 1: Drain 1 ⅜ oz dried red chillies and put in a blender with 4 fresh red chillies, 7 oz shallots, 6 cloves garlic, ⅔ oz galangal, 2 lemongrass stalks, 3 candlenuts and 4 tbsp water. Blend to a smooth paste, scraping down often; a gritty paste fries unevenly.
Step 2: Heat ¾ cup vegetable oil in a wok or wide pan over a medium heat until a pinch of paste sizzles at once. Add all the paste and 1 toasted nori sheet, stand back, and stir well.
2 minStep 3: Turn the heat to medium-low and fry, stirring every minute or two and scraping the bottom. The paste goes from bright orange to deep brick red and the sharp, raw smell mellows. Don't rush it on a high flame: that is the most common mistake, and it gives a bitter, scorched sambal that never separates.
18 minStep 4: Keep going until the oil splits away and shimmers around the edge (cooks call this 'pecah minyak'). Add the strained 1 oz tamarind pulp liquid, 1 ⅜ oz palm sugar (gula Melaka) and 1 tsp salt and simmer for 4–5 minutes, stirring, until thick, glossy and jammy.
5 minStep 5: Taste and balance with more sugar or salt. Cool, then spoon into a clean jar and pour the red oil over the top to seal. Keep in the fridge for up to 2 weeks.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sambal tumis take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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