The Best Sambal Belacan Recipe

The Best Sambal Belacan Recipe

What type of sambal do you like best? What do you think is they key ingredient for the fiery-kick tasty sambal?

And preparing sambal traditionally - with a mortar - what's the difference if you use a food processor machine?

Or do you even like sambal... I know some people don't! But if you're truly Malaysian... No matter what your background is, sambal's the favourite!!

Originated from the Malay circle of food - one cannot eat rice without a touch of chili. So comes the various preparation of spicy condiments in the Malay food. My god mother simply have no appetite to eat rice, if there is no chili! - As she says, even fresh bird's eye chili will do.

I have a friend who makes sambal kicap - lots of extremely fiery green chili padi, blended and cooked in sweet dark soya sauce. It is nice, bu seriously - too spicy for my stomach.

And comes to my mother's version of Sambal Belacan...

The key ingredient to my mother's Sambal Belacan is the belacan (shrimp paste). Choose one that is slightly "fair" and smells good. Never buy those that are very dark and smells a bit too... oh how do I explain this, when belacan basically smells almost the same... anyway, as long as you have it, here is what you need to do with it - you just need a small little portion, about 1 tablespoon of belacan, and lightly toast it on fire till it is aromatic.

And lemon - juice up 2-3 small lime and add in the sambal after preparing it, and stir. This adds the fresh zest to the sambal.

:: 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.

http://myfoodilicious.blogspot.com/2008/04/best-sambal-belacan-recipe.html

The Best Sambal Belacan Recipe

The Best Sambal Belacan Recipe

What type of sambal do you like best? What do you think is they key ingredient for the fiery-kick tasty sambal?

And preparing sambal traditionally - with a mortar - what's the difference if you use a food processor machine?

Or do you even like sambal... I know some people don't! But if you're truly Malaysian... No matter what your background is, sambal's the favourite!!

Originated from the Malay circle of food - one cannot eat rice without a touch of chili. So comes the various preparation of spicy condiments in the Malay food. My god mother simply have no appetite to eat rice, if there is no chili! - As she says, even fresh bird's eye chili will do.

I have a friend who makes sambal kicap - lots of extremely fiery green chili padi, blended and cooked in sweet dark soya sauce. It is nice, bu seriously - too spicy for my stomach.

And comes to my mother's version of Sambal Belacan...

The key ingredient to my mother's Sambal Belacan is the belacan (shrimp paste). Choose one that is slightly "fair" and smells good. Never buy those that are very dark and smells a bit too... oh how do I explain this, when belacan basically smells almost the same... anyway, as long as you have it, here is what you need to do with it - you just need a small little portion, about 1 tablespoon of belacan, and lightly toast it on fire till it is aromatic.

And lemon - juice up 2-3 small lime and add in the sambal after preparing it, and stir. This adds the fresh zest to the sambal.

:: 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.

http://myfoodilicious.blogspot.com/2008/04/best-sambal-belacan-recipe.html

Satay Sauce (Malay) Try this Satay Sauce (Malay) recipe, or post your own recipe for Satay Sauce (Malay)

Ingredients

• 5 ts Galangal; ground
• 5 Candlenuts or almonds soaked
• ; 10 minutes
• 5 ts Dried lemongrass
• 2 Onions; peeled and sliced
• 6 Cloves garlic; peeled and
• 1 ts Turmeric powder
• 1 c Vegetable oil
• 3 tb Red chile paste
• 1 cn Coconut milk; shaken well
• ; oz.)
• 1/2 c Tamarind water
• 5 tb Sugar
• 1 1/2 ts Salt
• 2 c Ground roasted peanuts

Instructions

To prepare the rempah, grind the galangal, candlenuts or almonds, lemongrass, onions, garlic and turmeric to a smooth paste in a blender or food processor. Add a tablespoon or more of water if needed to facilitate the blending. Heat a wok over low heat. Add the oil and chile paste and fry, stirring frequently, until the oil takes on a reddish hue, about two minutes. Add the ground mixture and fry, stirring frequently, until it is completely combined with the oil. Continue frying and stirring until the rempah (satay paste) is fragrant and has a porridge-like consistency, about 10 minutes. When reddish oil seeps out, it is done. Add the coconut milk, tamarind water, sugar, salt and peanuts. Simmer over low heat until oil separates from the sauce, about 10 minutes. Serve at room temperature with satay. Satay sauces seem to be universally loved, particularly by the Western palate. The original satay and satay peanut sauces come from Indonesia, as do many variations and interpretations. The neighboring countries of Malaysia and Thailand adopted this Indonesian style of cooking and created their own versions as well. This Malay-style satay sauce is also very good with blanched vegetables. Extra sauce may be frozen for future use. Makes about 3-1/2 cups. From Chris Yeos and Joyce Jues "The Cooking of Singapore" Per serving: 2831 Calories (kcal); 276g Total Fat; (84% calories from fat); 9g Protein; 101g Carbohydrate; 0mg Cholesterol; 3244mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 55 Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.

http://www.bigoven.com/129736-Satay-Sauce-(Malay)-recipe.html

Food

Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal or human for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".

http://en.wikipedia.org/wiki/Food