If you’re looking for a bold, spicy, and flavor-packed condiment, Sambal Tumis is the answer. Originating from Malaysia, this slow-cooked chili paste is made with a blend of dried chilies, onions, garlic, and a touch of tamarind for tanginess. It’s the perfect accompaniment to rice, noodles, grilled meats, or even simple fried eggs.
Unlike raw sambal varieties, Sambal Tumis is sautéed and simmered until the flavors deepen and the oil separates, giving it a rich, smoky, and slightly sweet finish. This versatile condiment can last for weeks when stored properly and will instantly elevate your meals with its fiery kick.
Ingredients
Makes about 2 cups
- 20 dried red chilies, soaked and softened
- 6 shallots, peeled and chopped
- 4 cloves garlic
- 1 tablespoon belacan (shrimp paste), toasted
- 2 tablespoons tamarind juice (from tamarind paste mixed with water)
- 1 teaspoon sugar (palm sugar preferred)
- 1 teaspoon salt (adjust to taste)
- 1/4 cup (60ml) vegetable oil
Preparation Time
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
Step-by-Step Instructions
Step 1: Prepare the Chili Paste
- Soak dried chilies in hot water for 10–15 minutes until softened.
- Drain and blend with shallots, garlic, and toasted belacan into a smooth paste, adding a little water if necessary.
Step 2: Fry the Paste
- Heat oil in a wok or skillet over medium heat.
- Add the blended paste and sauté slowly, stirring often, until fragrant and oil begins to separate (about 15 minutes).
Step 3: Add Seasonings
- Stir in tamarind juice, sugar, and salt.
- Simmer for another 10–15 minutes, allowing flavors to meld and the sambal to darken in color.
Step 4: Cool and Store
- Remove from heat and let cool.
- Transfer to a clean, airtight jar and refrigerate. It can last up to 2 weeks, or longer if frozen.
Serving Suggestions
- Serve as a side condiment with nasi lemak (coconut rice with accompaniments).
- Pair with fried eggs or grilled fish for a spicy boost.
- Stir into fried noodles or rice for added flavor.
- Use as a base for curries or vegetable stir-fries.
Nutritional Highlights
| Nutrient | Per Tablespoon (15g) |
|---|---|
| Calories | 55 |
| Protein | 1 gram |
| Total Fat | 4 grams |
| Saturated Fat | 0.5 grams |
| Carbohydrates | 5 grams |
| Sugars | 2 grams |
| Fiber | 1 gram |
| Sodium | 160 milligrams |
Nutritional Notes:
- Chilies provide capsaicin, known for boosting metabolism and circulation.
- Shallots and garlic add antioxidants and immune-supporting compounds.
- Tamarind introduces natural tartness along with potassium and magnesium.
- Best enjoyed in moderation due to oil and sodium content.
Tips for Best Results
- Adjust chili quantity depending on your heat tolerance.
- Fry the paste low and slow — this step is crucial for deep flavor.
- Substitute belacan with miso paste or anchovy paste if unavailable.
- Add a splash of lime juice before serving for extra brightness.
Variations to Try
- Add fried anchovies (ikan bilis) for crunch and umami.
- Stir in onions and tomatoes for a chunkier sambal.
- Sweeten with extra palm sugar for a milder balance.
- Try with bird’s eye chilies if you want an extra fiery version.
Sambal Tumis is a staple in Malaysian cuisine that brings heat, tang, and depth to everyday meals. With its spicy yet balanced flavor profile, this chili paste is incredibly versatile and easy to prepare at home. Whether paired with rice, noodles, or meats, it adds a burst of authentic Southeast Asian flavor to your table.