Watch The Cooking Video
Sambal Tumis is a spicy and popular Malaysian condiment. The term sambal tumis is derived from the Malay word “sambal” which means chilli paste. This spicy condiment is made from shrimp paste, ground chillies, shallots, garlic, and onion. The ingredients are mixed with a little water and then mashed to form a paste. The sambal tumis is typically served with shrimp or fish to give the main course a flavourful kick and make it more appealing to the taste buds. It can also be used as a dip for other vegetarian dishes such as fried tofu or tempeh.
1 tbsp Tamarind Paste
300 ml Hot Water
1 tsp AJI-NO-MOTO®
2 tsp Salt
4 tbsp Sugar
Ingredient A: blended
¾ cup Cooking Oil
40 g Dried Chili, cut, remove seed and boiled
150 g Onion
60 g Shallot
30 g Garlic
5 g Shrimp Paste
Heat the pan, sauté blended ingredients (A) until fragrant and oil rise on top.
Pour in tamarind paste diluted with hot water to mixture.
Season with salt, sugar and AJI-NO-MOTO®.
Simmer for 15 minutes, turn off heat and ready to serve.
Using some oil during blending of ingredients can reduce oil splatter while frying
Product Used for the Recipe