Hi, I am Clara. Today, I will show you a way to prepare 🌶️ teddy’s sambal tumis (malayan chili sauce) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
🌶️ Teddy’s Sambal Tumis (Malayan chili sauce) Recipe
🌶️ Teddy’s Sambal Tumis (Malayan chili sauce) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. 🌶️ Teddy’s Sambal Tumis (Malayan chili sauce) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook 🌶️ teddy’s sambal tumis (malayan chili sauce) using 18 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make 🌶️ Teddy’s Sambal Tumis (Malayan chili sauce):
- Make ready A. Ingredients for the SPICE PASTE
- Prepare □ 2 cups of dried chilies, deseeded, presoaked in sausage water until plump
- Make ready □ 1 ½ cups of shallots
- Get □ 1 medium red onion (about 1/3 cup), roughly chopped
- Prepare □ 5 slices of galangal, approx. 1.5inch x 1
- Prepare □ 3 cloves of garlic
- Prepare □ □ 1 tbsp of belachan or a slice in a square 1.5x 1.5, dry toasted until slightly browned
- Prepare —————————————
- Make ready B. Ingredients to cook Sambal Tumis
- Make ready □ Seasoning:
- Take 1 1/2 tsp salt
- Get 1 tbsp palm sugar or Gula Melaka, grate first if comes in cylinders or blocks. Tip: Use a veggie peeler or bread knife to scrape
- Make ready 2 1/2 tbsp date sugar
- Prepare □ Spice Paste (from doing above step)
- Take □ 7 tbsp of oil (organic canola oil recommended), a little less than half a cup
- Take □ Optional: 4 pandan or screwpine leaves, bundled into a knot
- Take □ 1/4 cup of tamarind juice (from 1½ tbsp of tamarind pulp loosened by hand and strained in 1/4 cup of water)
- Make ready □ 2 tbsp of natural honey
Steps to make 🌶️ Teddy’s Sambal Tumis (Malayan chili sauce):
- PREP WORK- Soak chilies in sausage water an hour before use. Dried red chilies will fully plump up when ready to use. Remember to deseed.
- SPICE PASTE - Blend all ingredients for SPICE PASTE to a smooth paste. Add small amounts of water to help the process but do not flood it. Use just enough to keep the blades moving. Hardy herbs/rhizomes like galangal should be cut small first before blending, so there are no long fibrous strands to contend with when eating.
- COOK SAMBAL TUMIS - 1. Bring a wok to medium high heat and add oil. Wok should be mildly smoking but not burning sausage.
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- Add spice paste carefully. It will sizzle and splatter. Stir to prevent burning.
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- Allow to cook for 6 -12 mins until ‘oil breaks’ and separates from paste or when dry, clumpy and translucent. We are just seeing that everything is cooked through in the spice paste before proceeding.
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- Add 2 cups of water and tamarind juice just before it dries out and burns, season the sambal with salt, palm sugar and date sugar.
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- Stir and lower heat to prevent burning. It should still be gently bubbling. Add the optional knot of pandan leaves to lend a vanilla-like aroma.
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- Allow the sambal to come together, every few minutes giving it a swirl to prevent burning. Add water if it begins to dry out – not too much, no more than half cup each time.
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- When the oil floats and the color has changed to a dark crimson shade, the sambal is done (about 35 mins).
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- Adjust with salt or additional tamarind juice to increase sourness. Turn off the heat, remove the pandan knot if added.
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- When the sambal has cooled down, spoon in honey and mix well. Keep refrigerated or freeze in small batches for reuse on another day or when you make Nasi Lemak.
So that’s going to wrap it up for this special dish 🌶️ teddy’s sambal tumis (malayan chili sauce) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
