Sambal Tumis Paste

Ingredients:

(A) Blended:

1cup (500 gm) shallot,peeled
2 - 3 large onion, cut small
1 cup or 4 bulbs garlic,peeled
1/2 cup candle nut ,wash

(B) Blended:
150 gm fresh  red chili (hot)

200 gm dried red chili (hot),soak until soft

(C)

50 gm belacan (shrimp paste) - pan-fried till crisp brown and fragrant, remove

(D)
1/2 cup sugar or gula melaka (palm sugar) or to taste
6 tbsp tamarind paste or to taste
sea salt  to taste

2 cups cooking oil

Method:

Heat oil, add (A) , stir fry till fragrant and pour in (B) and (C).

Keep stirring the mixture until oil separated, then add in (D).

Check the seasoning to your taste. Remove pan from heat.

Cool before storing in clean air tight container. Store in fridge or freezer. Use when needed.

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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 and mee siam.

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