Sambal Tumis or should I say, Malaysian Chilli Jam?!? It looks and tastes almost like Lorraine Pascale’s Asian Chilli Jam which is mildly spicy and sweet. Whereas Sambal Tumis is totally Malaysian; it’s spicy as well as sweet and just so awesome. This version’s just as good as or it might be much better..
Recipe from Che Mat Gebu
Ingredients: Makes ±100g
- 6 red chillies, remove stalks and roughly chopped
- 1 medium tomatoes, cut into large chunks
- 3 cloves garlic, peeled
- ½ cup chicken or vegetable stock
- 2 tbsp brown sugar
- salt, to taste (I didn’t add this)
- Blend or grind chillies, tomatoes and garlic till a fine paste.
- Put paste into a wok or pot, add stock, sugar and salt, to taste (I didn’t add this as the stock was already salty enough).
- Cook on a low heat, stirring occasionally, till it thickens, abt 30 mins.
- Taste test and if ok (it should taste sweet and spicy), remove from heat.
- Leave to cool. Keeps well in an airtight container in fridge.
It can be served as a condiment with rice or noodles and other dishes. It can also be used as sauce to make stirfried vegetables (any kind) or noodles.
I’d also made a big batch of Sambal Goreng Sarawak (on the right in picture above) as well – I was in the mood for sambals.
I’d tripled the above recipe so that I can have some frozen for a rainy day in the future.
They can be kept in small containers in the freezer – just remove a container to defrost in the fridge and once defrosted, it keeps well in the fridge for some time..
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