25

1 tablespoon

Medium Red chilies, seeds

removed

Shrimp paste (belacan), toasted

A pinch of salt to taste

• Pound the red chilies with the toasted shrimp paste (belacan) until the chilies are fairly fine.

• Add a pinch of salt and mixed well.

• Spoon the Sambal  Belacan into a glass bottle and store in a refrigerator until needed.

1/2 teaspoon

1/2 teaspoon

25

25g (1/4 cup)

1 teaspoon

1 tablespoon

1 tablespoon

75g (1/2 cup)

Tamarind pulp soaked in 60ml

(1/4cup) water

Ground dried red chilies

Medium red chilies

Onion, peeled

Shrimp paste (belacan)

Lime juice

Sugar

Ground roasted peanuts

Pinch of salt to taste

• Stir and strain the tamarind and discard the solids.

• Blend the tamarind water, chilies, onion and shrimp paste until fine.

• Stir in the lime juice, sugar, salt and peanuts to make a thick dip.

• Serve with vegetables such as cucumber, yam bean and cabbage, blanched vegetables or green fruit.

• Adjust the amount of lime juice to suit the acidity of the fruit or vegetable used.

6 tablespoons

6

2 tablespoons

4 tablespoons

3 tablespoons

Black prawn paste

Bird's eye chilies, minced

Dark soy sauce

Sugar

Lime juice

• Combine all ingredients but omit the lime juice if using sour fruit.

• Choose firm vegetables like cucumbers or yam beans. Sour or mild-flavored fruits or fruits such as pineapple, green mango, belimbi or ambarella are suitable.

1 tablespoon

2 tablespoons

25g (1/4 cup)

6

125ml (1/2 cup)

100g (1/2 cup)

2 tablespoons

Dried shrimp

Oil

Shallots, coarsely chopped

Bird's-eye chilies, minced

Thai fish sauce

Sugar

Lime juice

• Soften the dried shrimp in warm water and remove any hard shell, chop finely.

• Heat the oil and sauté the shrimp until fragrant.

• Add the shallots and chilies and continue to cook until the shallots are soft.

• Add the fish sauce and sugar, stirring until the sugar is dissolved.

• Cool, then pour into sterilized jar. Store in the refrigerator.

• Use a dip with any crisp, sour or mild-flavored fruit such as green apple, green mango, water apple (jambu air)or belimbi (belimbing asam)

400g (1 3/4 cups)

250ml (1 cup)

Palm sugar

Water

• Melt the palm sugar in the water in a small saucepan.

• Cool the syrup then sieve away the impurities and bottle the syrup.

• Store in the refrigerator.