I'm not sure to put this entry in which category but this 'sambal' thing is very typical Malay cuisine (pergh! cuisine tu...) . We usually have it with ulams (Malay style of salad). I just found out about this sambal tumbuk from a forummer and I gave it a try and we love it so much! Sedap2....to those who enjoys sambal belacan, budu and all the hot stuffs you should try this.
half onion, sliced. (bawang bombay tu, nak guna bawang besar pon bulih)
2 tbsp dried anchovies (segenggam ikan bilis)
2 inches shrimp paste (belacan)
7 birds' eye chillies (kalau sker pedas, lebih kan)
a tsp sugar (optional)
juice of lime (optional)
oil for frying
- heat the oil in a wok
-when the oil is hot enough fry all the ingredients (excluding the sugar and lime juice, of course !) seperately. (fry the onions until transparent around 3 or 4 minutes , fry the anchovies until crispy and golden, the chillies and the shrimp paste for 2,3 minutes only)
- put all the fried ingredients in a pestle mortar, add in the sugar and lime and bash everything up until well combined. Or if you have a food processor just toss them in it and blend everything togother.
- The sambal tumbuk is ready.
note: sambal tumbuk is best served with gulai masak lemak, curries, hot steamed rice, fried or grilled fish and ulams.