Small dish of Sambal Tumis Belachan
(click to enlarge)

Sambal Tumis Belachan


Malaysia, Singapore
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cup
***
15 min
Best		 A very important Chili Sambal in Malaysia and Singapore, used in many dishes. Color and heat will depend on what chilis you use and how long you fry, see Comments.




1-3/4
1/4
2
-------
8
2
1
2-1/4
14
5
1
-------
1/2
oz
c
oz
---


oz
oz
oz
cl
oz
---
c

Tamarind (1)
Water, warm
Palm Sugar (2)
-- Rempah
Candlenuts (3)
Lemon Grass (4)
Chili, red dry (5)
Chili red fresh (6)  
Shallots
Garlic
Belachan (7)
----------
Oil (8)
Prep:   -   (1-1/8 hrs)
  1. Soak TAMARIND in warm water for at least 20 minutes. Press through a wire strainer, discarding solids.
  2. Cut or break DRIED CHILIS into pieces and soak in warm water for about 20 minutes. Drain.
  3. Crush or grate PALM SUGAR as needed.
  4. Peel of tough outer leaves of LEMON GRASS and cut off hard root. Smash bottom 5 inches with your kitchen mallet, then slice that 5 inches very thin.
  5. Chop fresh RED CHILIS medium.
  6. Chop SHALLOTS medium.
  7. Dry pan toast BELACHAN, breaking up into fine crumbles until it is very aromatic. This will stink up the kitchen.
  8. In a Mixie or Blender (or in a large stone Mortar). Grinding or pounding, add Rampah items in the order given, not adding the next until well processed. You are done when the Rampah is a smooth paste. If you are using a machine, you may add the minimum amount of Water to get the job done, but if pounding, you will not need Water.
Run:   -   (1-1/8 hrs)
  1. In a wok or sauté pan (3 qt), heat Oil. Over moderate heat, stir in Rampah mix and fry, stirring often, until it has incorporated all the oil and is quit aromatic, about 10 minutes.
  2. Stir the strained Tamarind Paste into the pan and fry over very moderate heat, stirring almost constantly. Oil may begin to separate at about 30 minutes. Best to use a silicone spatula until stuff starts to stick to the pan, then switch to wood. Keep stirring and scraping the pan. If it seems too dry, add more oil. You'll probably have to add quite a lot of oil, as it should finish fairly oily. Note that experts say the minimum time for frying is 30 minutes, but they recommend continuing for a full hour.
  3. Stir in Palm Sugar until it melts completely and is fully distributed, then set aside to cool.
  4. Store in an air tight jar with a coating of oil on top. It will keep in the fridge for about 1 month.
NOTES:

  1. Tamarind:

      This recipe presumes block form, soaked and stained as it gives the best flavor. For details see our Tamarind page.

  2. Palm Sugar:

      Experienced makers of this Sambal consider use of Palm Sugar essential. It is available from markets serving a Southeast Asian community. The form I buy is in convenient 1 Tablespoon cakes, but is quite hard. Since I have the Mixie out for this recipe anyway, I break them up a bit and run them to powder in the Mixie.

  3. Candlenuts:

      These are a thickener much used in Southeast Asia. Best to buy them in the vacuum pack as they go rancid quickly. If not available, use raw Macadamias or raw Cashews. For details see our Candlenut page.

  4. Lemongrass:

      These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemongrass page.

  5. Chilis, Dry:

      No recipe I've seen says what kind or how hot, so it's up to you to choose. Since what they use in Malaysia won't be available anyway, and since all chilis came from the Americas anyway, use what's available here. For details see our Mexican Chilis page.

  6. Chilis, Red Fresh:

      The only recipe I saw that named these called for medium hot "Dutch Chilis" ("Holland Red" in North America) which are an Indonesian variety. Here Red Fresnos are much easier to find, and they make an excellent substitute, for flavor and hotness. For details of both see our Mexican Chilis page.

  7. Belachan:

      A powerful fermented shrimp paste, an essential ingredient for Malaysian and Singapore cooking. For details see our Shrimp Sauce / Paste page.

  8. Oil:

      You want a durable frying oil. Some recipes call for Peanut (Groundnut) oil, which is good, and Rice Bran Oil is acceptable. I used Olive Pomace, but Pure Olive would work (not Virgin). Some recipes allow Coconut Oil, which is fine, but hardens when refrigerated. Vegetable Oils would probably be significantly rancid after an hour of frying. For details see our Cooking Oils page.

  9. Comments:

      The photo example is very dark, as it was made with Guajillo Chilis, a rather dark chili, and was fried a full hour. I chose Guajillos because I wanted a moderately hot batch, and I had a lot of them.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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