This must have been one of the slowest weeks ever. Even though work got me pretty busy during the 1st half of the week, it somehow felt like the days just CRAWLED. Everything that happened in the work day seems to be going in slow motion. Why that is so, I really just don’t know. All I know is that this week just feel too damn slooooooooooooooooow .

I am so glad it’s Friday.

Sambal usually only goes really well with seafood or eggs…it somehow doesn’t really taste quite right with meat. A good sambal, if and when done right, can be pretty addictive. I know that if it’s a really good sambal, I can never have enough of it and would go back for seconds or thirds. I am a happy camper to have the sambal all to myself for a good 3 days!

Here’s the recipe:

Seafood Sambal

2015-07-14 17:35:50

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Ingredients

1. 5-6 pieces of dried chilllies (add more only if you are sure it’s not a killer chilli!)
2. 2 inches fresh tumeric
3. 1 inch ginger
4. 1 red onion
5. 1 medium sized shallots (thinly sliced)
6. 1 garlic
7. 1 inch tamarind pulp
8. Half a lemon
9. Another half an inch of ginger (pounded)
10. Prawns and/or Squid or Anchovies, Fried Fish, Boiled Eggs
11. Salt to taste

Instructions

1. Cut dried chillies and soaked with boiling water for about 10 mins then drain
2. Blend chillies, together with tumeric, ginger, onion, garlic
3. Meantime, lavishly squeeze lemon and pounded ginger onto the fresh prawns and squid till ready to be used (this is to get rid of the fishyness)
4. Heat up oil and once hot enough, put in the sliced shallots till fragrant
5. Add in the belended ingredients and fry over low fire till the colour gets a little bit darker
6. Separately, put in the tamarind pulp in hot water and squeeze the juice before adding in to #5
7. Stir and fry over low heat for 10-15 minutes and put in the seafood
8. Add salt to taste.
9. When ready, serve it on top of rice with a side dish if stir fried vegetables.

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