Sambal Belachan

ten cili padis 
4 red cilis 
1 tomato 
1 small shallot 
juice of four limes 
belachan (about 1 inch to 2 inch) 
salt and sugar to taste 

deep fry all for about a minute (except the lime juice la) and then blend all in food processor. no need for water as the tomato will turn into liquid to help with the ease of blending. then pour into a container and squeeze the lime juice.. 


by diahnasutyon

Sambal Prawn

.Recipe was from the book Local Delights.


Ingredients:
40g tamarind paste
100ml water
50g dried chilli (soak till soft)
150g shallot
50g garlic
10g shrimp paste (belachan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste

Method:
1.Mix tamarind paste with water. Strain to obtain tamarind juice.

2.Grind dried chillies, shallots, garlic, shrimp paste and candlenut together.

3.Heat 5 tbsp oil in wok till hot. Stir fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Seasoned with salt and sugar to taste.


by jennifer