Friday, June 12, 2009

Mom's Sambal Tumis

Nothing beats mom's cooking.... I am no where near in making this sambal tumis like my mom's sambal tumis... We usually make this in huge quantity.... and freeze some... don't have to cook to often... otherwise the neighbours will come knocking on our door .... the chillies and belacan smell!!



  • 20 dried chillies - soaked overnight
  • belacan
  • 2 onion
  • tamarind paste - agak2
  • salt
  • sugar
In a blender... blend chillies, onion into a fine paste. Heat up the wok on high heat. Add 1/2 cup of oil. Add the blended ingredient, belacan and the tamarind paste into the wok. Once the chilli mixture starts to splatter, lower down the heat... into a simmer. Keep stirring as it will easily 'burnt' at the bottom. Add sugar and salt to your liking. It is ready when its thick and glistening with chilli oil...
Tip: Use oil as a medium to blend the chilli and onion... . It takes longer to cook if water is used.

3 comments:

  1. bengkang is my favourite malay pudding. nice to eat it hot during winter.

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  2. Recipe sambal ni pun sebijik my sis ajar but I could never get it right. Ntah la, tgn xde umphh kut

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