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..

Sambal Tumis 1 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)


  1. Blend or grind chillies, tomatoes and garlic till a fine paste.
  2. 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).
  3. Cook on a low heat, stirring occasionally, till it thickens, abt 30 mins.
  4. Taste test and if ok (it should taste sweet and spicy), remove from heat.
  5. Leave to cool. Keeps well in an airtight container in fridge.

Sambal Tumis 2

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.

Sambal Tumis Sambal Sarawak 2

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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