Sambal Udang Recipe (Prawn Sambal Recipe)July 19th, 2009Recipes60 CommentsprintSambal Udang Recipe (Prawn Sambal Recipe)5 tbsp cooking oil500g shrimp(shelled and deveined)2 cups water2 tbsp tamarind pulp (mixed with 1/2 cup water & strained)3 kaffir lime leave (sliced thinly)2 tsp salt1 tsp sugarSpice paste10 dry red chilies (soak in water before grinding)10 shallot (skin peeled and sliced)30gbelacan(Malaysian shrimp paste)Method:1. Combine all spice paste ingredients in a blender and blend well.2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.3. Add in shrimp & continue to stir-fry for about 2-3 minutes.4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot.

Sambal Okra Recipe (Sambal Ladys Fingers)Ingredients:10 Ladys FingersSpice Paste5 Dried Red Chili (soaked and remove seeds)5 Fresh Red Chili (remove seeds)2 cloves Garlic10 Shallots1 tsp Belacan/Shrimp Paste (toasted)1 tbsp Sugar20g Dried Prawn (soaked and pounded)Method:Bring water to boil, add in the whole ladys fingers and simmer until cooked. Remove from the wok, chop away ends and cut into strips, set aside.Heat up your wok, pour in 5 tablespoons oil, saut the spice paste until aromatic with lower heat .Add in dried shrimp, stir-fry until fragrant. Dish onto the cut okras/ladys fingers, or return okras/ladys fingers to the wok and toss together. Serve hot.

Rempah Fish (Fried Fish Stuffed with Sambal)Ingredients:2 hardtail mackerel (ikan cincaru)Spice Paste:3 fresh red chilies5 dried chilies10-12 shallots2 cloves garlic1 tbsp belacan1 tsp salt1 tsp sugar1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps1/4 cup oilMethod:1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish.2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.3. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.4. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately.

Gulai Tumis Recipe (Tamarind Fish Curry)Ingredients:Spice paste (Ground)160g shallots6g (2-3) candlenuts12 g galangal (lengkuas)6g peeled garlic3 stalks lemongrass (sliced)8g fresh tumeric or 2 tsp tumeric powder90g (20-25) driedchillies (soaked in hot water for 15 minutes and drained)16 g Asian shrimp paste (belachan)1/2 cup oil3Tbsp tamarind pulp2 1/2 cups watersalt to tastesugar to taste (optional)1 bud ginger flower (finely chopped)800g stingray (sliced)8-10 ladies fingers (steamed)Method:1. Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.(About 15 minutes)2. Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.3. Add in ginger flower and fish. Simmer for 5 minutes or until fish is cooked.4. Served with ladys fingers.

15g dried chili (trim and cut into 2-3pcs, boil in hot water and drained)2 fresh red chilies3 large onionsa small knob of belacan (shrimp paste)50g Gula Melaka (palm sugar)1pc tamarind peel (asam keping)1cup cooking oil cup watersalt to taste

Method1. Blend dried chilies, fresh red chilies, onionsand belacan (with little water) till fine paste.2. Heat cooking oil in a wok, deep fry 1 cup of ikan bilis (anchovies) till golden brown. Remove fried ikan bilis and keep aside for later serve with nasi lemak.3. Add in blended chili paste into remaining oil, saut till aroma.4. Add in gula Melaka, tamarind peel and salt, continue to saut over low flame for 30mins. Cook till half way, paste will become thick, add in water and continue cook.5. Serve with coconut rice (refer old recipehere) and other condiments like fried ikan bilis, cucumber slices, hard-boiled eggs, roast peanuts and other as per your preference.

Ngredients 1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 8 teaspoons Nutella - See more at: http://foods-exclusive.blogspot.com/2014/04/how-to-nutella-stuffed-cinnamon-sugar.html#sthash.Gade8gNo.dpufNGREDIENTS 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 cup sugar 2 large eggs 1/4 cup buttermilk 1/2 teaspoon vanilla extract 3 ripe bananas, mashed 1 cup blueberries See morehere - See more at: http://foods-exclusive.blogspot.com/2013/12/how-to-buttermilk-banana-blueberry-bread.html#sthash.Za8yDVXV.dpuf

2 cups self-raising flour 1/2 cup plain flour 1 tablespoon caster sugar 30g butter, chilled, chopped 3/4 cup milk 3/4 cup toasted muesli butter and honey, to serveLog in to add to My Shopping List Method Notes1. Step 1Preheat oven to 250C. Lightly grease a 19cm square (base) cake pan.2. Step 2Sift flours and sugar into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add milk. Using a flat-bladed knife, stir to form a soft dough, adding more milk if necessary. Turn dough onto a lightly-floured surface. Add muesli. Knead gently until dough comes together.3. Step 3Cut dough in half. Shape 1 half of dough into a 2cm-thick round. Using a 5cm scone cutter or glass, cut rounds from dough. Repeat with dough scraps. Place scones in prepared pan. Repeat with remaining dough and dough scraps.4. Step 4Bake scones for 12 to 15 minutes or until golden. Serve with butter and honey.