Dried Shrimps Sambal

Dried Shrimps Sambal

This dried shrimp sambal can keep up to one month. It can be used for sandwiches, just eat with rice, cook with chicken, mee, fish or anything you like.

Ingredients:
1 big bowl dried shrimps
10 shallots
1/2 cup dried chilli paste
1tbsp tamarind +1/2 cup water
3 tbsp sugar
5 tbsp oil

Method:
1. Wash dried shrimps and grind in a blender until fine.

2. Wash and grind shallot until fine.

3. Heat up a wok and fry chilli paste with shallots until fragrant. Add in tamarind juice and let it boil.

4. Add in dried shrimps and continue frying until the mixtures dry up. Add in sugar and fry again until the mixtures are loosen up.

5. Cool the fried shrimps and store in a container. Use it whenever needed.

Spicy Prawns With Petai

Spicy Prawns With Petai

Petai has a very strong smell. It is bright green in colour with flat edible beans. It can be eaten raw, fried or pickled. Some people nick name it as 'stink bean' because of its strong smell. It lingers in the mouth and gives a strong smell when one's urinate.

Ingredients:
10 fresh red chillies
5 dried chillies
5 small onions
1 small piece shrimp paste (belacan)
1 small bowl small prawns
10 pieces petai
1 tomato
1 tsp tamarind paste+ 1 cup water (tamarind juice)
2 tbsp oil

Method:
1. Shell the prawns and devein them. To do this, cut the back of the prawns and slowly pull out the veins.

2. Pound the chillies, onions and shrimp paste together.

3. Wash and cut the tomatoes and petai.

4. Heat up two tablespoons of oil and fry the pounded ingredients until fragrant.

5. Add in prawns, tomatoes, petai and fry for a few minutes.

6. Add in tamarind juice and let it simmer for a few minutes. Dish out and serve in a bowl.

Sambal Fish With Tomato Sauce

Sambal Fish With Tomato Sauce

One of my favourite way of cooking fish is to deep fry and top it with the spicy and aromatic home-made sambal sauce. Besides fish, other seafoods such as prawns, clams, squids, etc. can also be cooked.

Ingredients:
1 Jenahak fish
5 red chillies
5 dried chillies
5 shallots
1 big onion
1 tbsp tomato sauce
1/2 tsp salt
some corn flour
oil for frying

Method:
1.  Pound the chillies with small onions until fine. Slice the big onions. Clean the fish and cut open it. Rub the fish with some salt and corn flour.

2. Heat up a wok. When it is hot, pour half a cup of oil.

3. Put in the fish when the oil is hot. This is to prevent the fish from sticking on the wok.

4. Fry until both sides of the fish turns golden brown. Put on a plate,

5. Heat up a wok with some oil. When it is hot, fry the pounded chillies and big onions until fragrant. Add in one tablespoon tomato sauce.

6, Put the fried chillies on top of the fish. Garnish with some coriander leaves. Serve with hot rice.