Tiger: I love this Uncle Ambrose!
Ambrose: I know! Fishy dish dried shrimp paste you love so much...
Tiger: I know! Where's the photo, Uncle? This is the perfect sambal to enjoy anything from steamed/fried/baked/grilled/BBQ fish dishes to rolls, etc.
Ambrose: I know!
Ingredients :
1 cup
1 teaspoon
1 teaspoon
1/4 teaspoon
2 tablespoons
1 Fresh grated coconut or desiccated coconut
Salt
Chili powder
Dried shrimp paste (belacan)
Finely chopped onion
Small clove garlic, crushed
Juice of half a lemon
Method :
If desiccated coconut is being used, sprinkle with 2 tablespoons hot water or milk and mix thoroughly to moisten.
Add all other ingredients, first wrapping the belacan in foil and grilling or heating it in a dry frying pan for 5 minutes.
Mix well by hand.
Serve as an accompaniment to rice and curries.
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Let's eat!
This month we cook a lot of dishes from Singapore and Malaysia. Singapore and Kuala Lumpur are a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore's food recipes and there is no doubt that Singapore is a food lovers' paradise. We are bringing the fantastic Singapore/Malay dishes to you and our friends who will be couchsurfing with us...Cheers! Tiger & Marlon
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