Sambal Balado



The best part about coming from two slightly different background I picked up and learned some of both families specialties.

This is our special dish from my Mama's side.

My mama sorts of inherit this recipe from her Momma - which is my Nenek (grand mother).
So the only two person who'll make this dish in the family will be my Mama or Nenek

Hope you'll enjoy it as much as I did.

One handful of Bangladeshi Bird Eye's Chili. 
1 Red Onion ( cut into half )
1 Tomato (if you opt for the Cherry Tomato, please adjust the count to 4-5)
4 Cloves of garlic
1 Cup of cooking oil
Salt - to taste

How To:

Pound all of the ingredients starting with  chili, garlic, red onion and lastly tomato(es)

The best tools to pound them babies is the mortar & pestle but not everyone have the "luxury" to use one so you can you the blender / food processor.

I'll usually put the onion right into the bottom, then garlic, tomatoes then the chili.

The trick is make sure you blend it coarsely
"Pulse" button works wonder too. 

Here's the best part 

Heat the cooking oil over medium high heat.
Add in the chili paste.
Stir from time to time
Reduce the heat
Add in some salt
Leave it to cook probably around 15 minutes.

Happy Cooking!

Yours Curvy Kitchen Goddess,
Amy H.









Comments

Post a Comment

Popular posts from this blog

Lamb Kofta

Image
What you'll need Mince Lamb - 700 grams 1 Onion - Chop it 4 Carrots - grated Capsicum (Red) - chop it. 2 Tomatoes - Chop it 3 Stalks of Spring Onion Note: Make it as tiny as possible. How you do it, it’s up to your creativity. :) Spices  (1 teaspoon each) Garam Masala Corriander Powder Chili Powder 2 Table Spoon of flour Salt to taste How To Mix everything together. I leave this mixture overnight. It tasted better. Most probably because the longer you leave it, the seasoned it'll be. So if you have a skewer, go ahead and grab it. Else just shape it in whichever shape that you'd love. Some will go for the ball shape. the other will do the cylinder shape. Long or short? Your call. Rule of thumb; regardless if you're using the grill of the pan don't turn it until they are well sealed. You'll end up transferring the meat to the grill. Patience is the key. Now, Happy cooking. xx Amy H
Read more

Ikan Masak Pindang

Ingredients 4 cloves of garlic (thinly sliced) 1 bulb of onion - medium size (thinly sliced) 3cm of ginger (thinly sliced) 1 stalk of lemongrass - cleaned and crashed - thats it. some bird's eye chili or any kind that you can get  (amount: depending on your tolerance level) 3 cups of water 1 teaspoon of turmeric powder salt to taste 1 piece of Asam Keping 3 pieces of medium sized fish Options: mackerel or yellow tail scad or even tuna - cleaned and cut into half. Let the adventure begin. In a medium size pot add water, garlic, onion, ginger, lemongrass , asam keeping and turmeric powder Leave it for about 6 minutes on medium heat. After that, throw in the fish leave it until it's cooked and add on some salt to taste Done! You can now enjoy Ikan Masak Pindang. :) Happy Cooking! Amy Note : This dish is to be paired with plain rice. :)
Read more

Kuih Tepung Pelita (In A Jar)

Image
Ingredients Green layer (Bottom) 1 cup of sugar 1 cup of rice flour 4 cups of water * few drops of food colouring in green or if you have pandan leaves, you can blend it with water, sieve and use it. White Layer (Top) 1 cup of Coconut Milk 2 and a half cups of water 6 tablespoons of rice flour 1 teaspoon of salt Jar or any container. How to:- Prep the green layer first for this will be at the bottom. Mix the green layer ingredients together. Make sure there's no lump Sieve - guess what, if you don't skip this step, the percentage of having lump is to non-existance. Trust me, for I learned my lesson from the hands-on experience. lol Now, this is where the magic begins. No fancy pot, just use whatever that you have, place it on the cooker, electric or gas. The keyword is "Stir" therefore make no mistake. Whatever happens whilst making this "kuih" you must ensure you keep on stirring it. You can start with maximum heat, as i
Read more