Sambal Tumis Petai (Hot Sauce)

Preparation time: 30mins Cooking time: 20 mins Easy - for beginners Serves: 6


This sambal is actually mum's version. You can replace the french onion (bawang bakung) with bombay onion (bawang merah besar) or shallots (bawang merah biasa). Can be prepared the day before you make your nasi lemak.


  • 1 handful anchovies
  • 1 handful of dried chillies
  • 4-6 medium onions
  • 1 thumb-sized shrimp paste
  • 1handful tamarind paste- for 1 cup of tamarind juice
  • sugar
  • palm sugar
  • salt
  • aji-no-moto (optional)
  • petai


  1. Fry the anchovies till crispy. Reserve the oil for sauteeing the sambal mix.

  2. Slice the onions. Immerse & cover the chillies in hot water for 20 mins. (I keep mine in the fridge so that they become brittle - just crush them for this recipe).

  3. Blend the onions, chillies & shrimp paste with the tamarind juice.

  4. Heat 1-2 cups of oil in the wok.

  5. Sautee the blended mix till oil seeps through.

  6. Add in sugar, salt & aji. Season to taste.

  7. Lastly, pour the fried anchovies & petai into the sambal.

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