Sambal Chili
Sambal chili is one very important component for the cooking of Nasi Lemak.
My maid, Siti was very excited when we started experimenting on this as
she likes anything with Sambal. So there was lots of testings in the kitchen and finally.....
THIS above was created!
Ingredients:
90 g peeled garlic
30 g peeled ginger
100g peeled shallots
100g dried chillies ( soaked in water for 10 mins)
1 piece belacan
100g dried prawns ( soaked in water for 10 mins)
1 cup water
1 tablespoon tamarind juice ( or to taste )
2 tablespoon sugar (or to taste )
100g dried anchovies
1 cup shelled raw peanuts
Method:
1. Blend all ingredients except anchovies and peanuts.
2. With a little oil, fry the blended paste over low to medium heat in a
wok for about 5 minutes, adding about 3 tablespoons water to
prevent the paste from drying up. Fry until the paste is moist and a
bit thick. Adjust the taste with more salt (if needed), sugar and
tamarind. Set aside to cool.
3. Soak anchovies in water for about 5 minutes. Drain to dry
completely. Deep fry the anchovies over medium heat until crispy
and golden brown.
4. Mix some of the fried anchovies into the paste.
5. Pan fry the peanuts with a spoonful of oil and a pinch of salt for
about 1 minute. Mix with the remainder anchovies and set aside.
6. Boiled some hard boiled eggs and cut some cucumbers.
This Sambal chili with the accompaniment of dried anchovies & peanuts goes very
well with one of our infamous Malaysian specialty NASI LEMAK.
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