Скачать или смотреть Vegan Sambal Tumis (Nasi Lemak Sambal)

This sweet and slightly spicy hot sauce is both a condiment and a side dish and is perfect with Nasi Lemak.
Full written recipe and article plus substitutes:
https://www.singaporeanmalaysianrecip...

Nasi Lemak Recipe:
https://www.singaporeanmalaysianrecip...

INGREDIENTS (serves 6)

60 g (2 oz) dried red chillies (read blog article above about the weight of dried chillies and how they differ)
500 ml (2 cups) very hot water for the chillies and tamarind (put the kettle on, then start cutting up the chillies)
2 heaped Tbsp tamarind pulp or 2 Tbsp shop bought paste
2 medium onions (white or red, doesn't matter) about 300g/10.5 oz pre peeled weight
3 medium cloves garlic
60 g gula melaka (see blog article, link above for substitutes)
125 ml (1/2 cup) room temperature water for blending
4 Tbsp vegetable oil
½ Tbsp dark soy sauce or kicap manis

0:00 Intro
0:05 cut and soak dried chillies
0:32 soak tamarind (if using pulp)
0:46 drain the chillies
0:59 blend everything in a blender
1:30 start cooking with frying the blended red chilli paste
2:15 add the tamarind
2:30 add the gula melaka (grate it if you can, don't be lazy like me!)
2:57 add soy sauce
3:08 add sliced onions
Done!

Our vegan sambal tumis will keep for 5 days if stored in the fridge.

Perfect with Nasi Lemak, recipe here:
https://www.singaporeanmalaysianrecip...

Our sambal tumis can also be served as a condiment with any Asian meal, whether that’s rice, noodles or even flatbread like chapati or parata. One of my favourite ways with leftover sambal tumis? As a sandwich spread. So think buttered bread (vegan or otherwise), slather on the sambal tumis, then fill your sandwich up however you want to.