Wednesday, March 18, 2009


Bahan-bahan ( 1 mangkuk )

1 cawan cili padi
1/4 cawan gula
1/4 cawan garam
1 sudu besar belacan
1 biji tomato
1/2 biji bawang besar
1/2 biji lemon diambil airnya
Sedikit air masak

Bakar belacan selama 2 minit atau nampak garing
Masak bawang besar dgn microwave dengan suhu 600w selama 2 minit atau boleh juga dibakar
Kemudian kisar semua bahan-bahan di atas
Siap untuk dihidang

Sumber : myresepi

:: Ingredients ::
3 big red chili, break to 3 pieces
1 big green chili, break to 3 pieces
10 cili padi
1 tablespoon toasted belacan
juice of 3 lime
1 teaspoon salt
1 teaspoon sugar

With a stone mortar, start pounding the chilis hard - crush and crush them. Be careful not to let the juice get to your eyes - you might not stop crying... As the chilis mash up, add the belacan and pound it. Add a little bit of water if it is too dry, to ease the pounding. Once you get a ''gravy'' sorta texture, stop, add the lemon juice in, combine.

Transfer to a small bowl, and serve with rice, fried fish, fish curry, or any other dish such as fried rice, and noodles.

(3)Fried Chili Sambal Recipe(SAMBAL BAJAK)
Ingredients : Yields about a cup.

6 Large fresh red chilies, roughly chopped
1 Large onion
6 cloves Garlic
8 Kemiri nuts, finely grated
3 tablespoons Peanut oil
1/2 teaspoon Laos powder
1 tablespoon Dried shrimp paste
1 teaspoon Salt
5 tablespoons Tamarind liquid
2 tablespoons Palm sugar or substitute

Method :
Put chilies, onion and garlic in container of electric blender and blend to a pulp.
If blender is small, blend in small portions.
It might be necessary to stop and start the motor several times to draw the onions and chilies down on to the blades.
When everything has been blended smoothly, heat the oil in a small frying pan or a saucepan and fry the blended mixture over low heat, stirring, for 5 minutes or until well cooked but not brown.
Add kemiri nuts, laos, shrimp paste and salt.
Crush the shrimp paste against the side of the pan and fry, stirring, until mixture is well blended.
Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown in color and the oil separates from the mixture.
Cool. This sambal is not served hot from the fire.
Note : If electric blender is not available, seed the chilies and chop very finely. Peel and chop onion finely, crush garlic with salt, then proceed as above. Sambal bajak and sambal ulek may be purchased ready made in some shops selling Asian ingredients.


Spice paste (pounded or blended):

10 dried chillies

10 shallots

4 cashew nuts

2 tbs belacan (dried shrimp paste)

Other ingredients:
1 tbs tamarind pulp

1/2 cup water

4 tbs oil

100 g raw peanuts with skin intact

1 cup oil for deep frying ikan bilis

1/2 cup coconut milk mixed with 1/4 cup water

1 tsp sugar

1/2 tsp salt

100 g ikan bilis (heads removed), rinsed and drained well.


Mix tamarind with water then strain over fine sieve, discard pulp.

Heat 2 tbs of oil over medium fire, stir fry peanuts till golden.

Remove and drain on paper towels.

In the same pan, add oil for deep frying. Heat oil over high fire and deep fry ikan bilis till crispy. Drain ikan bilis on paper towel.

Discard oil from the pan.

Using a clean pan and new oil for saute, heat 2 tbs of oil and fry spice paste for two minutes.

Add half the coconut milk and fry another 2 minutes until fragrant.

Add tamarind extract, sugar and salt.

Lower fire and simmer until thicken, about 2 more minutes.

Add ikan bilis and peanuts to the sambal paste. Stir to mix well.

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