Thursday, 5 November 2015
Even from our early childhood, chilli has always been part of our lives. From Sambal Chilli to Belachan Chilli, no meals is complete without this accompaniment. My nephews also learn to eat chilli dishes at a young age. I have to cook this sambal chilli once a week to satisfy my family love for chilli. This recipe is very versatile and can be used in many ways. Add more pounded dried prawns to cooked with okra, brinjals or even long beans. Used this sambal chilli for dried fishballs noodles or even fry mee goreng. Eat with fried beehoon or yam cake. The uses are endless.
30gms dried chilli, cut and soak in hot water
30 gms dried prawns, soaked and washed
1 onion, about 100gms, sliced
3 cloves garlic
1 serai, sliced
1/2 tsp toasted belachan
Put all the ingredients in a blender, add some water and blend till fine.
Heat 4 tbsps oil in a pan and fry chilli till ' naik minyak.'
Add 1/4 tsp salt and 1tsp sugar to taste.
Spoon into a sterilised bottle when cool.
Chilli in fridge when not in used.