![]() Pour the blended chili paste into it, followed by the tamarind juice, toasted belacan, and dried shrimps.Add the onion and garlic paste, then saute for three minutes.Heat the oil in a wok over medium heat.Here is a brief instruction on how to cook the sambal tumis. You have the option to chop it coarsely or blend it until it looks like meat floss. Soak the dried shrimps in water for ten minutes, then remove and drain. It is not mandatory, but it certainly makes all my sambal stir-fries taste better. You can use store-bought tamarind paste as a substitute for fresh tamarind.ĭried shrimp is an add-on ingredient for the sambal. First, you need to soak the pulp in water, then remove the pulp and seeds through a strainer to get the tamarind water. ![]() It has a unique tangy to sour and tart flavor, which is quite essential for sambal prawns. Tamarind is called Asam Jawa in Malaysia and comes with pulp and seeds in a pasty form. Tamarind, belacan, and dried shrimpsĪ good sambal tumis is not complete without tamarind juice. Then, blend the onion and garlic with some water to form a smooth paste, which takes a shorter time than the chilies since they are easier to blend. Besides that, I also include some garlic for added flavor. Onion is the ingredient that forms the body of sambal paste. Let it blend for two to three minutes or until it forms a paste without visible chili pieces. You need to add some water to help swirl up the chiles in the blender rather than stay idle.
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