SAMBAL TOMATOES

Love this sambal tomatoes,nice to eat with rice and other deep fry seafood to dip into.the sauce.

SAMBAL TOMATOES
Ingredients;
2 red chilli
7 red chilli padi
3 clove garlic
2 big red tomatoes
2 cm shrimp paste ( belacan)

Method.
cut all ingredients to smaller pieces or slice thinly.heat a saucepan with 2 tbsp oil,add in garlic,shallot,fry for a min,add shrimp paste ( belacan),red chilli,chilli padi fry for a minutes and lastly add in tomatoes fry till soft.off heat .put in blender to blend coarsely,ass salt and sugar for taste.adjust to your taste.

SAMBAL BELACAN TOMATO

Sambal belacan tomatoes is a malay relish,to eat with any fresh vegetables.today  I make this sambal
belacan tomatoes to eat with the fresh wing bean or kacang botol plant from my backyard.

SAMBAL BELACAN TOMATO

Ingredients;
4 fresh red chilli
5 red bird eyes chilli
1 small tomato (cut into small pieces)
1 small lime
1 cm belacan,toasted
Pinch of sugar and salt

Method;

1.In a mortar and pestle,put in the chilli  and bird eyes chilli,toasted belacan and pound to afine paste.
2.dish out the paste to a small bowl,add in the salt and sugar,mix well combined.
3.add in the tomato,stir well combines,wash the lime,discard the seed and cut into bit size pieces add in to the sambal.Take a pieces of wing bean dip into the sambal to eat together and goes with a bowl of rice.Note;in a dry wok,add in the belacan to stir fry till fragrant .

FRAGRANT RICE WITH CLOVE -SAMBAL TUMIS IKAN BILIS

A simple bowl rice with the sambal tumis ikan bilis is once of my favourite meal.Sambal tumis ikan bilis  is love by every race. I have some basmati rice enough to cook this fragrant rice.

FRAGRANT RICE WITH CLOVE
source;masala herb

Ingredients;
100g basmati rice
200ml water
pinch of salt
1 big onion
1 dozen clove

Instructions
1.wash the rice a few time under water until the water is clear.place the rice with the recommended water in a pot,add pinch of salt put on the gas stove to cook .keep on slow to medium flame.
2.take the onion peel off the skin, cut off the end and cut into a few round ring,poke the clove into the onion
3.place the onion with the clove on top of the cooking rice.don't mix the rice at this point.just allow it to cook for 18-20 minutes or until rice is fluffy cooked but not sticky overcook.
4.take out the onion with clove and discard.mix the rice properly and strain any excess water.
serve hot  with any sides dishes meat or vegetables.

SAMBAL TUMIS IKAN BILIS

Ingredients;
18g dried chilli soaked in hot water till soft,drain and cut into small pieces
4 fresh red chilli -cut to small pieces
100g shallot- peel,slice to pieces
3 clove garlic-peel ,cut to pieces
1 cm belacan-shrimp paste
1 tbsp sugar , 1 tsp salt (adjust to your taste)
1 tbsp tamarind paste mix with 200ml water (soaked for while,discard the pulp)
150g anchovy -clean and split into half
1 big onion sliced thinly( optional)
1 cup cooking oil

Method;
 1.In a blender add in the dried chilli ,fresh chilli,shallot,garlic ,belacan add a few tbsp of water to
    blend to smooth paste.
2.heat a wok wih oil,when the oil is hot,put in the anchovy to deep fried half cooked .dish out,keep
   aside.
3.In the same wok with the oil,add in the blended chilli paste,stir fry till the oil appear on the surface.
   add in the tamarind water,stir and let it boil ,cook till the gravy remain half add in the slice onion,
    and anchovies, constanly stir fry till the oil separated from the chilli paste .use medium low  heat
   to cook.Note; balance the sugar and the salt.
  

GREEN CHILLI SAMBAL

On 16th june,went to bali with my daughter,sister,my niece and her husband for five day holiday.
Back home,my hubby told me, my computer was not working.sent for service.just got my computer back.If you like sambal belacan or fried sambal dried shrimp,is almost the same,it very delicious to goes with a bowl of rice.When I was looking for other recipes,I chance upon this blog.sarawak enthic cuisine.try for yourself.

GREEN CHILLI SAMBAL

Ingredients;
green chilli padi 250gm
dried anchovies (ikan bilis) 100gm
small shallot 1
garlic 2

Seasoning;
salt and sugar to taste
some cooking oil

Method;
1.split the ikan bilis into two,clean ,wash and drain.
2.pound or Processed using food processor the chillies,dried anchovies,shallot,garlic together.
3.heat some oil ,on medium heat,saute the mixed ingredient until fragrant and dry.
4.season with salt and sugar for taste.( i do not add salt,cos the anchovies is salty enough).

NAM PRIK TAKHRAI

This thai chilli sauce is similar to malaysia sambal belacan by pounding chilli,fermented shrimp paste,sugar
and the flavors is sour,salty and sweet.it eaten along with rice grilled fish,salted meat and fresh vegetables.
this recipe I got from Thai food master blog.

NAM PRIK TAKHRAI
Ingredients;
1 tbsp dry shrimp
1/2 tsp salt
2 tbsp lemongrass,finely chopped
5-7 chilli padi ( I add more red chilli padi)
1/2 tsp fermented shrimp paste
1/2 tsp palmsugar
1/2 tbsp fish sauce
1 tsp lime juice (  I added more)

Method;
Pound together dry shrimp and salt,add chopped lemongrass,bird chilli padiand pound to a smooth paste.
And add grilled fermented shrimp paste,palm sugar and fish sauce.Mix everthing together and serve with some fresh vegetables.

SHRIMP PASTE SAUCE

SHRIMP PASTE SAUCE

1 tablespoon shrimp paste ( belacan )
1 tablespoon fish sauce
3 tablespoon juice
1 tables sugar
6 or 7 small chilli padi use blender to blend fine
2 cloves, crushed

place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 or 2 mins,or in a hot oven until slightly burnt.
Mix the fish sauce ,lemon juice,sugar,chilli and garlic in a bowl. Add the shrimp paste and mix well,adding a little hot water if the sauce is too thick.
Serve the sauce with raw or steamed vegetables,or grilles fish. Extra chillies or garlic can be added to the basic sauce if you want to make it hotter or more colourful.