Sambal Kemiri (Cindy’s style)

Photo1Photo2Photo3

This chilli paste is versatile and can be served as a condiment to go with radish cake, yum cha dim sim, spread on bread or accompany rice.

It can also be used as a base, simply stir fried any proteins (seafood, chicken, beef).

Or use it as a curry paste by adding some coconut milk and it’d be a delicious Malaysian style curry.

Ingredients

40 Bird’s eye chilli
5 Green long chilli
1 Capsicum (red)
1 Red onion
10 Echallot
20 cloves Garlic
2 Stalks lemongrass
10t Chilli powder
6t Tumeric powder
15 Candle nuts
2T Shrimp paste (oven roasted)
2 lime juice
1 cup Palm sugar

Food processor needed

  1. Chopped everything into smaller pieces (chillies, onion, garlic, lemongrass, candle nuts) and process in batches.
  2. Heat up a fry pan with a bit of oil and start frying the mix till it’s cooked thoroughly. 
  3. Add chilli powder, tumeric powder, shrimp paste, lime juice and palm sugar to taste.
  4. Slowly reduced the sambal till it turns into paste like.
  5. Sambal belacan is ready and wait till it’s totally cooled down before it can be jarred. Freeze it would prolong the consumption life. Once the jar’s opened, please consume within 1 week.

 

Extra References:

http://www.mandyaonline.com/news/sambal-udang-kemiri-shrimps-in-chili-and-can…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s