Serve this hot and pungent sambal as an accompaniment to rice meals.
Ingredients
  • 2-4 fresh red chillies, seeded salt
  • 1cm / ½in cube of shrimp paste (blachan)
  • juice of ½ lemon or lime
Preparation
  1. Place the chillies in a mortar, add a little salt and pound them to a paste using a pestle.
  2. Cut off a small piece of shrimp paste (blachan) and shape it into a 1cm / ½in cube. Mould the paste on to the end of a metal skewer.
  3. Holding the end of the skewer in a cloth or oven glove, rotate the paste over a low gas flame, or under an electric grill until the outside begins to look dry, but not burnt.
  4. Add the shrimp paste to the chillies and pound to mix well. Add lemon or lime juice to taste.

Makes about 30ml / 2 tbsp.

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