Sambal
Sambal tumis is the sauce that defines nasi lemak, Malaysia's national dish. There are hundreds of sambals across Southeast Asia.
A fiery, aromatic Malaysian chilli paste of red chillies, shallot, garlic and shrimp paste. The heart of nasi lemak.
Ingredients
Method
Drain the dried chillies and blend with the fresh chillies, shallots, garlic and belacan to a smooth paste.
Heat the oil in a wok and fry the paste over medium heat for 12-15 minutes, stirring, until it darkens and the oil separates.
Add the tamarind liquid, sugar and salt and cook for another 5 minutes.
Taste and balance. Cool and store in a jar. Keeps for 2 weeks in the fridge.
Be patient with the frying (called 'pecah minyak', splitting the oil). It's what gives sambal its deep, cooked flavour.
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