100g red chillies
50 g shallots
4 tbsp plum sauce
4 tbsp tomato sauce
4 tbsp sugar
1/2 tbsp light soya sauce
10 tbsp rice wine
1. Blend chillies, garlic and shallots with rice wine till fine.
2. Add in plum sauce, tomato sauce, light soya sauce and sugar. Mix well.
20 red chillies
10 bird eye chilli
5 cloves garlic
1 dsp belachan, toasted
1 tsp salt
1 tsp sugar
juice from 4 local limes
1. Slit chillies and remove seeds, wash and drain dry.
2. Blend chillies with sliced garlic, shallots and belachan till fine.
3. Add in lime juice and salt and sugar to taste.
1/2 cup (50g) dried prawns
3 tbsp oil
1 tsp sesame oil
6 shallots, sliced thinly
4 cloves garlic, sliced thinly
1 marble-sized belachan, toasted & crushed
1-2 tbsp vinegar
3 tsp chilli paste
1/8 tsp tumeric powder
1 tsp sugar, or to taste
1. Wash and soak dried prawns in water for 5 minutes. Drain and grind to a floss.
2. Heat oil and sesame oil over a low fire and fry the sliced garlic and shallots separately until crisp and lightly browned. Remove and drain on paper towels. Fry them slightly under as they will continue to cook in the stored heat after being dish out.
3. In the remaining oil, fry the dried prawn floss until aromatic and golden.
4. Dissolve the toasted belachan in the vinegar and add to the wok with chilli paste and tumeric powder. Season to taste with salt and sugar.
5. Fry, stirring constantly, until mixture is aromatic and dry. Cool completely before mixing in the garlic and shallot crisps. Store in an airtight jar and it will keep for months.
6. Sambal can be sprinkled on noodle or rice dishes, fish soups or blanched vegetables.
500 gm chilli paste
250 gm shallots
2 big onions
1/2 cup cooking oil
3 Tbsp sugar
2 Tbsp gula melaka
1/2 tsp salt
1/4 piece of belachan
1/2 tbsp assam juice
1. Slice shallots and big onions thinly.
2. Heat cooking oil and fry sliced shallots and big onions till fragrant.
3. Add in chilli paste and belachan and fry till thick about 1/2 hr.
4. Finally add sugar, gula melaka, assam juice and salt to taste.