sambal 很古早的味道

feifei2013

之前吃过一种sambal 辣椒的味道，念念不忘。 可是自己试做但是一踏糊涂。 那个sambal 吃的时候， 有很多很小很小的小虾的， 味道很鲜。我想那是以前马来人的煮法。

有人会做吗？跪求做法。

麻烦教我做。 谢谢咯！！

ccyip

Peranakan-Style Sambal Udang Kering (Sambal Heh Bee)

Posted by: Kwokmun on: January 20, 2011

• In: Chinese | Condiments | Food | Malay | Malaysian | Peranakan | Recipes
• 8 Comments
  

Some of my fondest childhood memories revolves around me and my grandmother who used to bring me to a nearby restaurant off Jalan Loke Yew. They served one of the best nasi lemak I have ever had. If you are familiar with the dish, it comes with a classic spicy tamarind-chilli paste called sambal. It is very intense and because of my young age, the seller decided that I should have some sambal udang kering in lieu of the real thing. It has a milder kick to it but it is bursting with toasty prawn flavor that kept me asking for more.

Sambal udang kering is a good example of a Peranakan-style condiment. It is essentially a Malay-Chinese fusion, blending the Malay’s passion for everything spicy and the Chinese’s love for dried pungent seafood. I have been wondering how to make this until I came across a book called “Nonya Flavours” that has an excellent compilation of Peranakan recipes. It really is a melange of chilli, shallots, and tiny dried prawns, slowly roasted in a wok until slightly dried and caramelized. The result is absolutely divine and it goes well with noodles, rice, and just about anything you can think of.

Ingredients:

• 150g fresh chillies
• 200g peeled shallots
• 5 cloves garlic
• 150ml cooking oil
• 300g dried prawns, soaked till soft
• 2 tbsp tamarind juice
• 2 tbsp sugar
• 1 1/2 tsp salt
  

Method:

• Blend chillies, garlic, and shallots in a food processor until a medium fine minced paste consistency. Reserve in a bowl. Blend dried prawns until coarsely/finely ground depending on your preference. It doesn’t have to be perfect because I left in some larger chunks of dried prawns for some texture.
• Fry chilli paste, dried prawns, tamarind juice, sugar, and salt with oil until slightly dry under medium low heat while stirring constantly. Don’t skimp on the oil. If it’s dry, add a little more just enough to wet the paste. You don’t want too much that the paste is submerged in it.
• After the water mostly evaporated, check the taste and texture and adjust accordingly. Some people like a wetter paste but some like it dry like mine. Most importantly, be patient because the paste takes time to roast and caramelized. It took me about 45 minutes to an hour.
• Once done, let cool and store in a jar. It can last for a long time in the refrigerator.
  

(recipe adapted from “Nonya Flavours – A complete guide to Penang Straits Chinese Cuisine” by The Star Publications)

应该是这味吧，夾面包也好吃，可惜只有英文食谱，我再找看有中文的吗。。。。。。。。。。。。

ohbin 的原版食谱，我自己做了少许的调整。
材料：
1. 辣椒干100g + 辣椒酱 一包 (因为辣椒干少了点)
2. 蒜头一大粒
3. 小葱 200g （10粒）
4. 洋葱1大粒
5. Asam 水半杯
6. 江鱼仔50g
7. 虾米300g
8. 糖15汤匙
9. 盐适量
10。Belacan 少许
11。番茄 1粒

做法：
1. 全部东西搅烂， 热油（差不多一杯）
2. 小火炒，炒至出油，颜色会由浅变深

feifei2013

ccyip 发表于 5-9-2013 02:43 AM
Peranakan-Style Sambal Udang Kering (Sambal Heh Bee)Posted by: Kwokmun on: January 20, 2011

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谢谢，我做看看。