Sambal Chilli (for nasi lemak)

Sambal Chilli (for nasi lemak)

Ingredient-1
100g shallots
50g garlic
5 buah keras
30g belacan (Penang brand)

6 tbsp chilli boh aka chilli paste (ah chew brand)


Ingredient-2

7 tbsp sugar
salt to taste
50g assam paste mixed with 100 ml water & strain

Method:

1. Blend ingredients-1 except chilli paste together into paste.

2. Heat up the wok, (wok hot, oil cold) add 7 tbsp of oil, then pour in the blended ingredient-1 (except chilli paste) to fry until change color, add in chilli paste, to fry, until smell of chilli, turn to low fire, keep on stirring.

3. Fry until chilli paste till fragrant, use strainer to pour in assam water to the wok, stir well for 5 mins., see oil floating around the wok, off fire.

4. Add salt & sugar to stir in while the wok is still hot but no fire.

**salt & sugar to add last, sugar cant cook too long it will turn sour.

Belachan Chilli

Belachan Chilli

Ingredient
50g chopped shallots (abt 10 pieces)
25g chopped garlic
50g dried prawns, soaked, drain dry
15g chopped belacan
30g chopped candlenuts
100g chilli boh aka chilli paste (ah chew brand)

To put last
a pinch of salt
1 tbsp sugar

150ml oil for frying
standby extra oil to be added

Method:

1. Blend shallot, garlic, dried prawns, belacan, candlenuts together into a paste.

2. Heat up the wok, add in 150ml of oil, add in the paste to fry until change color, add in chilli boh to stir fry continues if the paste getting drier, add oil as and when required.

3. Until oil floated around the wok then off fire to add in sugar & salt.

4. Stir fry even though the fire is off.

Belacan chilli can be kept up to 14 days under room temperature.