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You need A. Ingredients for the SPICE PASTE.
Provide □ 2 cups of dried chilies, deseeded, presoaked in hot water until plump.
Prepare □ 1 ½ cups of shallots.
Use □ 1 medium red onion (about 1/3 cup), roughly chopped.
Provide □ 5 slices of galangal, approx. 1.5"inch x 1".
You need to prepare □ 3 cloves of garlic.
You need □ □ 1 tbsp of belachan or a slice in a square 1.5"x 1.5", dry toasted until slightly browned.
You need ---------------------------------------.
Prepare B. Ingredients to cook Sambal Tumis.
You need to prepare □ Seasoning:.
Use salt.
You need palm sugar or Gula Melaka, grate first if comes in cylinders or blocks. Tip: Use a veggie peeler or bread knife to scrape.
You need date sugar.
Provide □ Spice Paste (from doing above step).
Prepare □ 7 tbsp of oil (organic canola oil recommended), a little less than half a cup.
You need to prepare □ Optional: 4 pandan or screwpine leaves, bundled into a knot.
You need to prepare □ 1/4 cup of tamarind juice (from 1½ tbsp of tamarind pulp loosened by hand and strained in 1/4 cup of water).
You need to prepare □ 2 tbsp of natural honey.

Short Tips:

- Do not worry about sharp knives. Can they give you a nasty cut? absolutely. But dull knives are constantly proved tested to be more dangerous because they are more prone to slip when cutting, that makes the possibility of cutting yourself higher. If you plan to keeping knives sharp, you ought to also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

PREP WORK- Soak chilies in hot water an hour before use. Dried red chilies will fully plump up when ready to use. Remember to deseed..
SPICE PASTE - Blend all ingredients for SPICE PASTE to a smooth paste. Add small amounts of water to help the process but do not flood it. Use just enough to keep the blades moving. Hardy herbs/rhizomes like galangal should be cut small first before blending, so there are no long fibrous strands to contend with when eating..
COOK SAMBAL TUMIS - 1. Bring a wok to medium high heat and add oil. Wok should be mildly smoking but not burning hot..
2. Add spice paste carefully. It will sizzle and splatter. Stir to prevent burning..
3. Allow to cook for 6 -12 mins until ‘oil breaks’ and separates from paste or when dry, clumpy and translucent. We are just seeing that everything is cooked through in the spice paste before proceeding..
4. Add 2 cups of water and tamarind juice just before it dries out and burns, season the sambal with salt, palm sugar and date sugar..
5. Stir and lower heat to prevent burning. It should still be gently bubbling. Add the optional knot of pandan leaves to lend a vanilla-like aroma..
6. Allow the sambal to come together, every few minutes giving it a swirl to prevent burning. Add water if it begins to dry out – not too much, no more than half cup each time..
7. When the oil floats and the color has changed to a dark crimson shade, the sambal is done (about 35 mins)..
8. Adjust with salt or additional tamarind juice to increase sourness. Turn off the heat, remove the pandan knot if added..
9. When the sambal has cooled down, spoon in honey and mix well. Keep refrigerated or freeze in small batches for reuse on another day or when you make Nasi Lemak..

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