In the Kitchen with Mama Moralle [Traditional Condiment - Sambal Belacan Power!]

Yeah yeah, back with Mama Moralle in my humble sexy maxi kitchen, lets get started with an easy chicken dodol recipe …..haha…..

1st step, the most important thing to do…..to get rid of all those germs and H1N1 Influenza virus :-

Sambal Belacan (shrimp paste sambal), must be the only true Malay food trademark. You are not considered as a Malay if you do not like or perish the thought, never ate sambal belacan, What is sambal? What is belacan?
There are many ways to make sambal belacan... but whether its power or not, that is the issue…

Mama would like to share with uols how to make a power sambal belacan.. This sambal belacan was taught to me by my late mum, and it's really doing it the traditional way. Why mama says it's traditional, because nowadays for simplicity, most of us will use blender to blend it right, but we are going to use batu lesung (chilli pounder/mortar) to pound all the ingredients.

Also, be prepared to shield your eyes from chili juice splattering about when you are pounding the mortar. No worries ya, use goggle like what mama did at home, hehe……

coolllnesssss and sexyyy...

Let’s get started!

Ingredients :
5 Red Chilli and 10 red chilli padi – dry-fry (sangar) in a pan
2 inch shrimp paste (belacan) – deep fried with a bit of oil or roasted
** tips to buy shrimp paste, try to get the one that is slightly “fair” and smells good, never buy those that are very dark
2 small Tomatoes – cut into few pieces
2 Lime (limau kasturi )- (optional, u don’t need these if u r using tomato)
Sugar – 1/2 teaspoon (optional)

Method :

Pound all the chillies till fine, as the chillies mash up, add the belacan and pound it again, lastly add the tomatoes, pound again till you get a gravy-like consistency and texture, scoop it out and put it in a small bowl, add in the sugar, stir well..

Wallaaaaaaa...!

Its ready to be eaten with hot steamy rice + Ikan Bakar or steam fish. Results are super duper delicious! Hurmmmm…… and for those who love to eat ulam-ulaman, don’t forget the crunchy sliced cucumber or other salads like winged beans (kacang botol) and get ready big jugs of cold water to drink :):)

*all pics credit to google images*

Go on, have a try, you will not regret it, for sure, hubby, in-laws or your parents will be super duper happy to eat this wonderful condiment yang sememangnye digemari ramai :)

P/S: sambal belacan can be used as an ingredient to cook fried rice kampong style too!

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Some Kitchen tips(Petua) to share with :

· Preventing/Relieving Chilli Burn

To prevent from chilli burn, use an oil-based substance such as olive oil to remove traces of chilli from your hands. For relief from Chilli burn, apply a (safe) acid such as lemon juice to the effected area.

· How to Get rid of the burning feeling when eating chilli
If you burn your mouth with chilli, drinking water will do no good (It's like trying to wash away grease with water) Fat will do the trick - and that means drinking milk, eating yoghurt, ice cream or even peanut butter.

.How to Get rid of the chilli smells while cooking(Semasa menumis)
Cooking sambal tumis or asam pedas gravy, you hv to deep fry the blended chilli first. When u are frying it, u can feel that burning sensations which will effects your nose and eyes. And the whole house will be effected with the smells of frying. What u do, put a little bit of sugar in the hot oil before u deep fry your chilli, insyaallah the smells of burning chilli will not be a disturbance.

DA DA , till we meet again next week,
HAPPY WEEKENDS and Stay vogue-u in mama M’s kitchen :)