"Sambal tumis" (blended onions, chillies, and "belacan" (fermented shrimp paste) fried in oil until saturated) is a local hot sauce. It's a great go-to sauce, and the locals don't realize how versatile it is. Yesterday I used it for pizza sauce and it worked great. Today I used it to cook liver for my tortillas. I have a lot of liver in the freezer right now, beef and chicken. First I fry up some onions until brown, then I add cubed eggplant and cook it until the eggplant is soft. Then I add the sliced liver, and cook it until the liver is done but not hard- don't overcook! Soft with no redness! Then add the "sambal tumis", heat and mix thoroughly. It was a filling dinner. The tortillas were fat today.
