Friday, April 27, 2012

Sambal Tumis Jering

If you look up Jering or its scientific name Archidendron Jiringa, you will find that the medicinal values are many, namely aids in hypertension and diabetic patients.

Now I love this fruit for its bitter, meaty, and rich texture, especially cooked with caramelized onions and chili and crispy anchovies. Aaah, warm memories of childhood in my mothers kitchen.

So finding this fruit in the Vietnam market is a godsend, and here is the result.

Sambal Tumis Jering

1 bottled Jering (Dahendi) - drained and washed
5 fresh red chilies
1 large onion (half sliced and half pounded with the chilies)
1 tsp salt 
1 tsb sugar
1 piece of tamarind skin (asam gelugor)
200g dried anchovies
Oil to fry the anchovies


Boil jering pieces until soft (around 10minutes), drain and roughly pound to break the pieces up - set aside.

Pound chilies and half of onion until fine, add salt.

Wash anchovies and drain.

Heat oil in a pan and fry anchovies until crispy - (set aside)

Remove oil from the pan, leaving about 2 tbsp. Add jering pieces and fry for 3 minutes. Add chili/onion paste and sliced onions and stir fry on medium heat until caramelized  for about 4-5 minutes - (careful not to burn), mix in the sugar.  Add tamarind piece and stir to mix the flavours for another 2 minutes.

Take off heat and serve on hot steamed rice. Enjoy :)