Sambal Chili Paste Food
MALAYSIAN SAMBAL BELACAN RECIPE
Sambal is the chili paste widely popular in Malaysia. We put sambal on top of nasi lemak, mee goreng, prawn mee, and stir dry a variety of spicy dishes.
Provided by KP Kwan
Categories Sauce
Time 55m
Number Of Ingredients 10
Steps:
- Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
- Boil the dried chili in water for ten minutes. Remove and drain.
- Cut fresh red chilies into sections. Blend both chilies with some oil and water to form a chili paste.
- Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
- Place the belacan in a small pan without oil, roast it slowly until it is thoroughly dry, and break up into large granules.
- Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
- Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
- Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes.
- Season with salt.
- When the red oil starts bubbling around the paste, it is done.
Nutrition Facts : Calories 123 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PRAWN SAMBAL
This is one of the easiest way to prepare sambal prawn in Singapore. Try it! Remember not to overcooked the prawns.
Provided by Kim Ong
Categories Curries
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the pounded ingredients with the chilli paste and salt.
- Heat oil in saucepan.
- Fry pounded ingredients until fragrant.
- Add prawns.
- Stir for 1 minute.
- Add coconut milk, tamarind juice and MSG.
- Bring to boil.
- Serve hot with steamed white rice.
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