Sauce, Syrups and Dips
(Used in various Asian
Spicy Salads & Recipes)
Sambal Belacan
|
Sambal Kacang |
Prawn Paste Dip |
Nam Prik Dip |
Palm Sugar Syrup |
Glossary
|
Sambal Belacan
(Fragrant Shrimp Paste Dip)
Ingredients |
Method |
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.
|
|
Sambal Kacang
(Spicy Peanut Dip)
<Top>
Ingredients |
Method |
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.
|
|
Prawn Paste Dip
<Top>
Ingredients |
Method |
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.
|
|
Nam Prik Dip (Fish Sauce Chili Dip)
<Top>
Ingredients |
Method |
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)
|
|
Palm Sugar Syrup
<Top>
Ingredients |
Method |
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.
|
|
|
|