A sambal is a chili paste used as a condiment for traditional Indonesian, Malaysian and Singaporean dishes. Provided by our partners in Singapore, JELCO, this recipe was featured during the FoodAsia2016 show at the Singapore Expo in April.
Sweet Sambal Tumis
(Recipe by JELCO PTE Ltd)
Ingredients:
100g dried chilies
100g fresh red chilies
250g shallots
1 big onion
10g ginger
15g galangal (blue ginger)
30g garlic
15g belacan (shrimp paste)
1 - 2 cups of cooking oil
40g tamarind pulp, add 1/4 cup water to create assam water, discard seeds
50g sugar or palm sugar (gula melaka)
1 tsp salt
Cooking Directions:
1. Use a scissor to discard dried chili heads and cut into 2- 3 pieces. Boil in hot water for 5 mins. Drain and discard the chili seeds if you want less heat.
2. Toast belacan in a frying pan, chopping and breaking it up till powdery and aromatic.
3. Blend dried chili, fresh chili, shallots, big onion, ginger, galangal and toasted belacan in a high-performance culinary blender like the EXPEDITOR™ 1100S with 1/4 cup of water until smooth paste consistency is reached.
4. Pour chili paste into a big wok,stir fry for 5-10 mins over medium low heat until slightly dried paste (By not adding oil at this time as to avoid oil spill).
5. Now add in cooking oil, continue stirring (tumis) over low heat for 30-40 mins. The chili paste will turn darker, light and oil separated after long stirring.
6. Add in assam water, salt and sugar, continue stirring (tumis) for 5-10 mins.
7. Leave to cool before storing in the fridge or freeze in small containers for later use.
6. Add in assam water, salt and sugar, continue stirring (tumis) for 5-10 mins.
7. Leave to cool before storing in the fridge or freeze in small containers for later use.
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