I can’t help but to post this recipe up online since my darling good friend is having trouble to cook such a simple dish by herself. Told you to learn cooking before you got married my dear… hehehe.. now see the mess you are in? Who’s next?

Anyway for the person who personally requested this, I hope you know what and how the ingredients look like. If you do not know, don’t be shy and just call your mom up or heck, me. Or you can always google it up or go to the market and act really blur while you ask the Apek to serve you.

Pay attention to what I’m saying ok…

Too cook Sambal Tumis, you need to have:-

• 250gm -500gm chili boh. If you do not know what it is, I suggest you (a) follow this step by step.
• 100gm-150gm blended onions (4 bawang besar/ red onions and 3 bawang putih/ garlic)
• 2inch by 1inch belacan (baked it first for 10mins!)
• 5 – 6 tablespoon sugar
• A pinch of salt
• 4 tablespoon cooking oil

(a) Chili Boh: -

Buy 1kg of dried chili. I prefer chili from India as they are really hot and have a beautiful smell when you saute them. Anyway wash them and soak them in water for half a day and then drain the water out. Ready a pot of boiling water and dunk the chili in for 3mins or so.

Dried Chili

Then you drain them again for 30mins. After that, you can blend all of them in your blender. Remember do not put a lot of water when you blend or it will make your cooking hell as it will turn very watery.

Or you can always take the easy way out and get the ready made and prepared in the market.

(b) Steps to make the SAMBAL TUMIS:-

Mix the belacan and the onions together. Make sure that the belacan is dissolved and make it to a brownish paste.

Heat up the wok and pour the oil in. Once the oil is heated, add in the blended onions paste and chili boh. Stir and saute (tumis) them continually until the chili turns light brownish orange. It will usually take 3-5mins depending on the condition of your environment and the water content of the ingredients.

Then add in the sugar and salt and stir it again. Do not add any water whatsoever. Stir gradually for another 5-10mins. Do not panic if the Sambal thickens and bubbles out, spraying onto you and outside the wok. It happens, just continue stirring.

Before you turn off the heat, remember to taste it. You may want to add more sugar if its not sweet enough. Anyway before I forget, the longer your cooking time, the longer your Sambal can last outside the fridge without turning bad. Mine usually last for a month.

Once you are satisfied with the result, you can off the fire and serve it.

Note: You can add, dried prawns or (dried salted fish) ikan pari kering or udang kering if you prefer having something in the sambal other than just plain sambal. But remember to soak the dried food in water overnight before you add them or you’ll risk having a very salty sambal.

Unfortunately, I do not have my Sambal Tumis Udang Kering with me at the moment. So you guys just have to use your imagination in how it turns out.

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