F & F

sambal tumis, a South East Asian chili jam

What is Sambal Tumis?

Oh no, we are not going down the rabit hole getting didactic about what this is. But let's just start by saying this is a type of sambal. It is a chili paste used widely in Indonesian, Malaysian and Peranakan cooking. Although sambal is deeply tied to South East Asian cooking, interestingly enough, chilies actually originated in the Americas and did not make it over to South East Asia until after 16th century through the Spanish and Portuguese trade routes. Sambal tumis literally means cooked chili paste.

Like many heritage foods, sambal tumis is deeply personal. Every family has its own version. Some include belachan, a fermented shrimp product. Others include dried shrimp, dried anchovies, garlic, lemongrass and even tamarind. My mom's version is a simple, but the flavor is rich in depth.

1n 2024, on a humid evening in Singapore, I learned this recipe while cooking alongside with my mom. Slow cooked for four hours or more, this chili jam is a treasured family recipe. Nutty, luscious and creamy, with balanced heat and a gentle sweetness, it is the condiment our family and friends reaches for again and again.

A Family Recipe, Reimagined

The OG version that my mom makes would either include dried shrimp or dried anchovies. While learning the process, I shared that I have a mild shellfish allergy and have a tendency to develop a slight reaction days after consuming shellfish. Being a seasoned chef and a doting mother, she had actually encouraged me to omit it mentioning if I am able to cook it attentively and seasoned it with intention, I should be able to achieve similar results. It is nut free, dairy free, gluten free, soy free, contains no MSG and vegan :)

That moment changed everything for me. I was actually able to achieve a deep kukomi flavor while keeping the recipe entirely vegan. It felt challenging yet exciting.

From Home Kitchen to Jar

This sauce was never intended for sale when it was initially made. Back in the Bay Area, while preparing for a popup at Millay, SF, I attempted to make it again to pair with coconut rice for a nasi lemak (coconut rice) inspired dish. The response was immediate. Guests were noticing the difference between the ones they were used to on grocery store shelves with my vegan sambal tumis.

What sets it apart from many other chili/pepper hot sauces is its mellow heat and coconut finish, giving it a creamier body and a subtle, nutty sweetness. It is bold yet comforting, layered without being overpowering.

It is a versatile condiment that pairs well with eggs, fish, steak, pasta, rice, tofu, toast, tamales, and yes, even ice cream. Seeing how peeps in the community enjoy and getting creative with it has been the most rewarding part of sharing this sauce.

Small Batch Sauce

Ensuring every pepper is de-stemmed and process into a paste, each batch is made slowly and intentionally. With the supporting ingredients, the sauce is cooked and stirred constantly for three and a half to four hours to prevent scorching. Jars are then sanitized, filled, sealed and labelled in small batches.

My hope is for this family recipe to reach many more people across the Bay Area. Until then, each batch is produced in limited quantities, with patience, care and respect for my mom's recipe that started it all. Thank you, mommy!

If y'all have not tried it yet, feels like now is the right time!

Sambal with me, ready when you are! Buy online! ;)