. . . SAMBAL
TUMIS
Ingredients
1. 250grams Dried Chillies
2. 15 - 20 Shallots
3. 10 cloves of Garlic
4. Piece of Blachan
5. Assam juice (to taste)
6. Oil
7. Salt and sugar to taste
Method
1. Take out all or some of the seeds
of the dried chillies as required so that the sambal will not be too hot.
Do this by simply snipping the chillies across into two and the dried seeds
will tumble out.
2. Soak the dried chillies in water (overnight).
3. Put the dried chillie, skinned shallots,
garlic and the baked blachan and some water (just enough to cover the ingredients)
into the blender and grind till fine.
3. Put some oil into a saucepan, add
the chillie mixture and the prepared assam juice.
4. Cook for some time until the chillie
mixture turns a little dark red.Do not overcook as the mizture will turn
darker and darker.
5. Add salt and sugar to taste. This
is not a sweet dish and sugar should be added just enough to give it that
saucy sharpness and no more.
Tips
- The amount of oil used will depend on whether
you are using this sambal for its oil as well. Otherwise this dish must
have enough oil so that it is not pasty but should have a thick paste consistency.
- This sambal is versatile and can be used as
a chillie base for chicken piece, sotong, fried fish or for nasi gorend
(fried rice) fried nuts and anchovis (ikan bilis).
- This sambal is used as a garnish for nasi
lemak, lontong, mee siam.
Links: