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We hope you got benefit from reading it, now let’s go back to 🌶️ teddy's sambal tumis (malayan chili sauce) recipe. To cook 🌶️ teddy's sambal tumis (malayan chili sauce) you need 18 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make 🌶️ Teddy's Sambal Tumis (Malayan chili sauce):

1. Take of A. Ingredients for the SPICE PASTE.
2. You need of □ 2 cups of dried chilies, deseeded, presoaked in hot water until plump.
3. Provide of □ 1 ½ cups of shallots.
4. Provide of □ 1 medium red onion (about 1/3 cup), roughly chopped.
5. Prepare of □ 5 slices of galangal, approx. 1.5"inch x 1".
6. Get of □ 3 cloves of garlic.
7. Use of □ □ 1 tbsp of belachan or a slice in a square 1.5"x 1.5", dry toasted until slightly browned.
8. Get of —————————————.
9. Take of B. Ingredients to cook Sambal Tumis.
10. Provide of □ Seasoning:.
11. Get 1 1/2 tsp of salt.
12. Prepare 1 tbsp of palm sugar or Gula Melaka, grate first if comes in cylinders or blocks. Tip: Use a veggie peeler or bread knife to scrape.
13. Provide 2 1/2 tbsp of date sugar.
14. Prepare of □ Spice Paste (from doing above step).
15. Take of □ 7 tbsp of oil (organic canola oil recommended), a little less than half a cup.
16. Provide of □ Optional: 4 pandan or screwpine leaves, bundled into a knot.
17. Provide of □ 1/4 cup of tamarind juice (from 1½ tbsp of tamarind pulp loosened by hand and strained in 1/4 cup of water).
18. Use of □ 2 tbsp of natural honey.

Instructions to make 🌶️ Teddy's Sambal Tumis (Malayan chili sauce):

1. PREP WORK- Soak chilies in hot water an hour before use. Dried red chilies will fully plump up when ready to use. Remember to deseed..
2. 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..
3. COOK SAMBAL TUMIS – 1. Bring a wok to medium high heat and add oil. Wok should be mildly smoking but not burning hot..
4. 2. Add spice paste carefully. It will sizzle and splatter. Stir to prevent burning..
5. 3. 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..
6. 4. 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..
7. 5. 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..
8. 6. 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..
9. 7. When the oil floats and the color has changed to a dark crimson shade, the sambal is done (about 35 mins)..
10. 8. Adjust with salt or additional tamarind juice to increase sourness. Turn off the heat, remove the pandan knot if added..
11. 9. 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..

Sambal Tumis Petai, cara mudah yg Che Nom gunakan setiap kali kalau nak masak. Sambal tumis (slow-stirring) is a versatile stir-fried chile paste used in dishes like mee goreng (fried noodles) , sambal udang (shrimp), sambal telur (eggs) and nasi goreng (fried rice). Recipe for making Malay-style sambal tumis (fried chilli paste), which can be used as a condiment or as a base sauce for stir-frying. To prevent chilli burn, use disposable plastic gloves when handling chilli, especially dried chilli. Resepi Sambal Tumis Sardin Power Pedas GILER Simple Sedap Hamizah Kitchen.

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