Sambal Tumis Ikan Bilis and Udang (Prawns) Recipe. A
Sambal (English - Sauteed Chili Paste) can be a condiment, an ingredient or a dish which will always contain a large amount of dried chilies (It is sometimes a substitute for fresh chilies).
Sambal Tumis is of Indonesian and Malays origin. It is typically made from a variety of peppers, although chili peppers are the most common.
Sambal is used as a condiment for a variety of dishes such as
Lontong,
Roti Jala or
Nasi Lemak. Ready-made sambals are available at food markets or gourmet departments in supermarkets in Singapore.
Ingredients: - 600g fresh prawns (or Ikan bilis)
- 5 tbsp sugar
- 1 tsp aji no moto (MSG)
- little bit of tamarind seed and salt
- 10 oz (275ml) oil - for frying
- 20 oz coconut milk - 1 no. coconut (optional)
(Items to be blended)- 100g dried chillies
- 4 nos. garlic
- 3 nos. onion
- 2 inch shrimp paste (belacan)
Method- Heat the pan and fry the blended mixture till crispy or well
- Pour in the coconut milk and let it cook till thick
- Add in the tamarind water, salt, sugar and aji no moto, lastly add in the prawn or ikan bilis and let it cook and thicken. Serve Sambal Tumis with Lontong, Nasi Lemak or anything you prefer.
