Singapore National Day Special

This post was created in celebration of Singapore's 52nd birthday as an independent country.

Sambal Tumis is actually stir-fried chilli paste. This sambal chilli paste is a versatile Malay/Indonesian condiment often used in many Singaporean and Malaysian dishes such as Chilli Crabs, Mee Goreng, Sambal Kangkung, Sambal Prawns etc. Add ikan bilis to our recipe and you got yourself sambal chilli for nasi lemak.

Refer to the ingredient list below or go to our webpage for easy reference:

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Ingredients:
Makes 1 small tub

30 pieces of dried chilli - soaked & deseeded
200g of red chilli
1 bulb garlic
20 pieces of shallots
8 pieces of chilli padi
1 tablespoon of belachan - dry roasted
2 tablespoons of brown sugar or gula melaka
1 tablespoon of tamarind paste + water to derive 1/4 cup of tamarind juice
cooking oil - we added at least half a cup when blending the Chilli because our blender was underpowered. You will need more oil when frying the Chilli too. Please use your own judgement.
1.5 - 2 teaspoons of salt

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