Ingredients:
10 red chillies
4 cm-piece belachan, roast till fragrant
Pinch of salt
1 limau kasturi
Method:
Pound chillies until rather coarse in texture. Break up roasted belachan and add into chilli mixture gradually.
Continue to pound until texture is neither too smooth nor too coarse. Add pinch of salt. Remove sambal into a bowl. Squeeze lime juice in and mix well. Serve sambal as an accompanying side dish.
10 red chillies
4 cm-piece belachan, roast till fragrant
Pinch of salt
1 limau kasturi
Method:
Pound chillies until rather coarse in texture. Break up roasted belachan and add into chilli mixture gradually.
Continue to pound until texture is neither too smooth nor too coarse. Add pinch of salt. Remove sambal into a bowl. Squeeze lime juice in and mix well. Serve sambal as an accompanying side dish.
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