Sambal Tumis is a cooked chili paste. It is the basic sambal that is normally enjoyed with Nasi Lemak. Add some squid, you will get Squid Sambal, add some eggs, Egg Sambal and the list goes on and on. I love to have some hot and spicy stuff when the weather is chilly like now so a few days ago I made a big batch of sambal tumis so I can enjoy some while freeze the rest for later use. Yesterday I decided to make some Prawn Sambal to enjoy with my white rice.
Nasi Lemak with Sambal Tumis is very popular in Malaysia, Singapore, Brunei and Indonesia (although I think it is called something else in Indonesia) and is available the whole day from breakfast to late supper. For those unfamiliar with the number of meals available for us, there are breakfast, lunch, tea, dinner and supper. Didn't I tell you we ate a lot? *wink*
Sambal Tumis Udang / Prawn Sambal
2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.
3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.
4. Add in the sliced onion and prawn, stir a little bit, cover and simmer for 2-3min.
5. Uncover, stir and taste. Let it set for another 3-4min and serve.
You can enjoy these Prawn Sambal with Nasi Lemak , plain white rice or with your roti pratha.
Wednesday, December 3, 2008
12 medium to large size prawn/shrimp, cleaned and deviened (you can also deshelled)
1/2-1 onion, sliced about 1/2cm wide
1 small bottle of sambal oelek, 8oz
2 medium-sized onion, quartered
1-2 stalks lemongrass (I used 1 tablespoon grated lemongrass)
1 tbsp belacan powder or 1 sq in belacan block (optional)
1/4 cup vegetable oil
1 small can tomato paste/puree
1 tablespoon powdered tamarind (or 3tablespoon of fresh tamarind juice)
1 1/2 tablespoon salt
1 cup sugar
1. Grind all ingredients in B.