Remember the basic sambal tumis recipe? Well, if you add any protein to it, it becomes a nice side dish. Though one can also make a sambal tumis dish from scratch.
That day I had some frozen shelled mussels and decided to make a popular malay dish called sambal tumis kupang, or mussels sambal. Using the same base, once it’s nice and well cooked, I added in the already boiled and defrosted shelled mussels. I also added onions for some texture. My mommy said it was a but bland so next time I’ll add more salt to the dish. If eaten with hot coconut rice (nasi lemak) this sambal is a winner!
Or apparently, Singapore noodles they are called. That is how popular fried bee hoon is in Singapore that the world calls it Singapore noodles, haha. Every family has a variation of it. The Malays will put lots of ingredients and white pepper, the Chinese for breakfast keep it plain with just soy sauce, and the Indians here have it red and fiery. It even has a nickname here called ‘Mee Birthday’ because at every birthday event, these noodles are always served. The reason being, it’s easy to cook and delicious to eat.
So we were tickled again when we went to M&S in London and saw this…
So today, since I had bought a packet of brown rice vermicelli noodles (bee hoon, essentially thin rice noodles), I decided to fry them. Usually, prawns, sawi (Chinese leafy greens), tomatoes, squid, fishcakes, chicken or beef are added. I kept mine simple and healthier with more vegetables.
First, in oil, fry minced garlic. Then add slices of beef. Season with soy sauce and white pepper.
Once the beef is cooked, add in vegetables and all the other ingredients. This is the best dish to get rid of leftovers! I added carrots, red capsicum, fishcake slices and broccoli. Oh, and some cherry tomatoes. Once everything is cooked, add in the boiled bee hoon, rice noodles and season with soy sauce, oyster sauce and lots of white pepper. Don’t forget to season with salt too!
The Malays love to eat this with picked sliced green chillies and fried shallots. Yums! It can be a very healthy dish if you use brown rice noodles, add lots more vegetables and use lean meat.
You’re not Malay if you don’t know and don’t eat sambal tumis. Sambal is generic for any kind of chilli paste or condiment but sambal tumis is like a chilli jam. And I know that every family has their own version.
What I made yesterday was the plain sambal tumis that is just the base that is delicious eaten with nasi lemak or mixed with prawns, ikan bilis (dried anchovies), boiled eggs, etc.
I’ve always been intimidated making this because I know I can’t reach the same standards as Mom. But yesterday, I was surprised. Taste wise it was exactly like Mom’s but texture wise, it was not as smooth as I’d like it to be, and it was waaaayyy too hot! Next time, I’d reduce the number of chillies and boil the dried chillies for an hour to make them super soft. 🌶 🌶 🌶
Recipe of sorts
1. About twenty or more dried chillies, snipped and boiled till soft
2. 2-3 failry large onions
3. 3-4 garlic cloves
4. 1-2 tsp of belacan (toasted shrimp paste)
Blend till super fine. Add to hot oil and pn low heat, cook till oil appears at the top. Continue simmering till chilli paste is cooked. Add about three tablespoons of sugar, 1 tsp of salt and two tablespoons or so of tamarind water. Taste and adjust sugar, tamarind water to your preference. My preferred taste is sweet but not too sweet with a tangy taste.
Today I made arabic rice. If the lemon rice was a tad salty, this rice was a tad bland. Man, how I loathe salting. It’s so hard to get it right!
And if yesterday I used Chef Wan’s recipe, today I used Chef Ammar’s spice mix. The mix is really fragrant!
I had a rack of lamb that had to be cleaned off and hence the little bits of meat were added to the rice mix for that added flavour.
The only thing that would make this dish from normal to stellar would benif I ahd smoked the rice. I will need to buy instant charcoal pieces for this method.
Overall, I think I did fairly OK with this dish. Will make it again, smoked next time. 👩🏽🍳
On Saturday I invited famuly over and made some form of lemon rice…but not quite.
I wanted to follow Chef Wan’s recipe but as usual, didn’t follow to the T. So, no, I didn’t add any lemon juice nor mint but I added the zest of a lemon and saffron. The colour was perfectly golden, but alas, I was slightly enthusiastic in shaking the salt bottle and hence the rice was slightly salty.
The other sides I made was my rosemary garlic wings, capsicum in olive oil and The Girl made her tzatziki sauce.
OK so the pictures came out backwards but if you’re a cook, no matter how occasional it is, you’d know that the last picture above comes first. 😂
I’ll definitely make the rice again, if I have the chance with guests. The brilliance of the yellow and the all the little trimmings make this party perfect. Give it a go! And add the saffron! ☺️
The Occasional Cook 