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.
Sambal is for everyone; therefore, I want to share the sambal recipe with you and make a bet that you will hook on it after the first bite.
You need a few specialty ingredients, but fortunately, they are available online and in most Asian grocery stores.
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Recipe:
(Please refer to the blog post to download the recipe and access the full detail: tasteasianfood.com/sambal-bel... )
1 medium-size onion (about 200g)
5 cloves garlic
100ml (about 1/2 cup) vegetable oil
25g (1 oz) dried chilies
150g (5 oz) fresh red chilies
2 tbsp dried shrimp
1 tbsp belacan
1 tbsp palm sugar
1 tbsp tamarind juice
1 tsp salt
Method:
- 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.
#SambalRecipe #SambalBelacan #SambalTumis #MalaysianSambal
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