Sambal Tumis ( Sauteed Chili Paste)

These days I preferred to use my own pre-make homemade sambal tumis or sambal belacan for various hot and spicy exotic South East Asia cooking. Making sambal tumis is really simple and easy but you must have all the right ingredients.If you like your sambal tumis extra extra spicy like me,add more dried whole chili pepper or add more Thai's bird chili.Last week ,I make my first batch of sambal tumis at my new propane BBQ stove.The belacan(shrimp paste) flavor was really strong and pungent while frying. The key to make an authentic sambal tumis,is to use half cooked belacan and reduce heat to slow when sauteed..keep stirring until the sambal tumis paste change color to dark deep brown..Recently I bought a new propane BBQ grill and would love to take this opportunity to make some sambal tumis for storage.Here I would like to share my step to step method of making this sambal tumis..
Ingredients:

3 lbs fresh long red pepper (hot),remove seeds and stem end
8 oz dried whole red chili pepper (hot),soak until soft
4 oz/175 gm belacan (shrimp paste)
1 cup or 1 lb shallot,peeled
1 cup or 4 bulbs garlic,peeled
1/2 cup candle nut ,wash
1/2 cup sugar or to taste
6 tbsp tamarind powder or to taste
8 tbsp sea salt or to taste
2 cups cooking oil

Method:

1:Combine and blended all above ingredients except belacan,sugar ,tamarind powder and salt until fine or paste texture.

2:Heat wok or large skillet over medium heat,place cut belacan on the skillet.Heat or pan-grill both side of cut belacan until lightly crisp brown,then crush to small pieces.Do not over fry belacan until too dry coz it's taste bitter.

3:Then pour in blended chili paste into the skillet,reduce heat to medium low..Keep stirring the mixture until oil separated,do not let's the bottom of the pan over burn.It's about 30 minutes or longer.Then add in sugar,salt and tamarind powder.

4:Check the seasoning to your taste. Remove skillet or pan from heat.Cool down completely before store in clean air tight container.Store in fridge or freezer.Use when needed.

belacan (shrimp paste) Made in Malaysia

new BBQ grill with side stove..I used side stove for cooking this sambal tumis and find it really great!!.This belacan and chili sauteed with oil was overpowering the air freshness in the home.Hubby used to choked and coughed when I cooked this type of exotic paste or dish during winter in the kitchen.

pan-fry belacan on the skillet pan.
sauteed chili paste- sambal tumis in skillet
the chili paste color almost changed to dark deep brown..

Note:

This sambal is versatile and can be used as a chillie base for chicken, seafood, fried fish ,fried rice, fried nuts and anchovis (ikan bilis) and etc....This sambal is also used as a garnish for nasi lemak, lontong, mee siam.

Combine cooking oil with others ingredients when grinding in blender,you will have better fine texture in your paste.