Tumis budu (Fish Sauce Coconut Gravy)

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It has been a long time since I added a recipe here. The weather is hot, but it began to rain in several days before. When the weather was very hot in last two weeks, I feel like do not want to do anything. It was hot and less humid. My plants need to be watered everyday and there is no rain.

I am continuing to write this recipe of a gravy called Tumis Budu. It is a dish that is usually eaten with white rice and deep fried fish or other meat, and salad. It is also a sauce for Kerabu Rice, a type of rice which often dyed in blue color, eaten with finely chopped vegetable and herb salad, fried grated coconut, spicy fish sauce and some meat of choice, either fried or grilled.

The taste of this gravy is creamy, a little spicy, a little sweet and sour with the hint of fish sauce taste. It is also very good when rated with grilled fish with coconut sauce and grilled chicken in coconut sauce, also with this turmeric fried beef here.

Ready in 30 minutes
For 6 servings

Ingredients
  • 11 to 15 dried chilies, cut 1 inch length and soak in hot water for 10 minutes. Take out the seeds to reduce spiciness. 
  • 9 shallots
  • 1 to 3 stalks of lemongrass
  • 3 cloves garlic
  • 250 ml coconut milk
  • 1 big tamarind peel
  • 1 palm sugar
  • Salt
  • 1/2 cup of cooking oil (preferably coconut oil)

Methods
  • Blend dried chilies, shallots, lemongrass and garlic until they became fine paste. To ease blending process you can add in a tablespoon of cooking oil and 1/3 cup of water. 
  • Then add 1/2 cup of cooking oil into the pan. Heat the pan.
  • Meanwhile add coconut milk in a pot and cook it in medium heat. Leave it until it boils.
  • When the oil is well heated, add in the blended paste and cook until aromatic, and the red oil appear. Then turn off the heat.
  • When the coconut milk reached boiling point, add in the cooked paste, the tamarind peel, palm sugar and salt. Cook until it became thicker. For eating with white rice, a bit thicker is enough but for nasi kerabu sauce, the gravy must be of the sauce consistency.
  • Taste test and make sure there is sublime sweetness and sourness in it. And enough saltiness too.
  • Then turn off the heat and serve with rice.

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