Sambal Tumis

13 Mar

This has got to be a staple for all Malay dishes, apart from the sambal belachan of course. This sambal tumis is so versatile and can be used a s a chilli base for prawns and quail eggs, sotong kembang and even ikan bilis. And this very same sambal tumis can be used as a garnish for nasi lemak, lontong and mee siam.


  • 3 cups dried chillies
  • 10 shallots
  • 5 garlic cloves
  • 1 teaspoon belachan
  • 1 cup tamarind juice (4 pieces)
  • 1 ikan bilis stock cube
  • Salt and sugar to taste
  • Oil


Snip the dried chillies diagonally and try to remove as many seeds as possible by tossing them. Then boil the dried chillies and set aside.

Blend the dried chillies, shallots, garlic, belachan and ikan bilis stock cube with 1 cup of water and grind till fine. Heat some oil in a saucepan, add the paste and the tamarind juice.

Add salt and sugar to taste. Cook over medium heat until the paste turns a shade darker and it has a thick paste consistency.

One Response to “Sambal Tumis”


  1. Fried Radish Cake « Cady McBronzie's Culinary Adventure - April 3, 2011

    […] 2 teaspoon sambal tumis […]

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