← Prep
CORE BASE · ~15 DISHES

SAMBAL

Sambal tumis

Cooked Malaysian chilli-shallot-belacan paste fried to pecah minyak for seafood, eggs, greens and fried rice/noodles.

PORTION60 ml portion
STARTER BATCH×14
FREEZE AS60 ml cubes or small tubs
LINKED MIDS0
MEASURED BATCH

What goes in

  • 100 g dried chillies, deseeded, soaked and boiled soft
  • 300 g shallots
  • 6 garlic cloves
  • 30 g belacan, toasted
  • 250 ml cooking oil
  • 3 tbsp tamarind pulp soaked in 150 ml water, strained
  • 60–80 g gula melaka
  • 2 tsp salt
  • 2 large onions, sliced for the end
METHOD

Cook to the cue

  1. 01

    Blend chilli, shallot, garlic and belacan with some oil, not water.

  2. 02

    Fry in remaining oil over medium then low heat; stir often for 20–40 minutes.

  3. 03

    Only after pecah minyak, add tamarind, gula melaka and salt; cook until it thickens and oil re-separates.

  4. 04

    Fold in sliced onions and cook until softened.

DONENESS

The pan, not the clock.

01

Bright red becomes deep brick red

02

Raw chilli smell becomes deep/toasty

03

Gloss increases

04

Red oil visibly separates and pools: pecah minyak

STORAGE

Cool completely. Fridge under a film of its own oil ~1–2 weeks; freezer ~3 months in cubes/small tubs.

JB / SINGAPORE

Dried chilli, shallot, belacan, tamarind and gula melaka are standard wet-market/supermarket ingredients in JB and Singapore.

REFERENCE

Azlin Bloor / Nomadette / Che Nom sambal tumis technique

Search: sambal tumis pecah minyak Azlin Bloor / Che Nom
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