Malaysian cuisine is known to be one of the best in the world including the influences of Chinese, Indian and Malay kitchens. We had an honor to be invited to a local Malaysian kitchen to prepare world known sambal with sea food in Kuala Lumpur. And we have to say, this was probably the best food ever!
And we have to say, this was probably the best food ever!
In this video we share our cooking experience and below you can find recipes to the dishes. We really recommend to try this at home. Thank you Anne Yuni and your family for sharing this amazing food experience with us!
Recipe for Sambal Tumis Prawn and Fish
- 600g fresh prawns or fish
- 5 tbsp sugar, little bit of tamarind seed and salt
- 10 oz (275ml) oil – for frying
Items to be blended:
- 100g dried chillies
- 4 nos. garlic
- 3 nos. onion
- 2 inch shrimp paste (belacan)
Method: Heat the pan and fry the blended mixture till crispy or well. Add in the tamarind water, salt, sugar, and last add in the prawn or fish and let it cook and thicken.
Sambal Belacan chili sauce
- ¾ inch cube belacan / shrimp paste
- 6 red chilies and a few bird’s eye chilies (optional) for extra spiciness
- 1 large lime (about 2 to 3 tbsp lime juice) or 2 to 3 limau kasturi
- Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool.
- Remove seeds from chilies and cut into small pieces.
- Transfer the chilies to a stone mortar. Pound with the pestle until the pieces are broken. Add toasted belacan and continue to pound until desired fineness. Alternatively, chilies and toasted belacan may be place in a food processor and processed until fine.
- Squeeze in the lime juice and stir to mix. Transfer to a small dish.
- **If not consuming right away, transfer to a jar and store in the refrigerator. Squeeze in the lime juice just before serving. Best consumed within 2 to 3 days.
- 1 pound cleaned squid
- 1 egg yolk
- 1 cup ice cold sparkling water (the colder the better)
- 1 teaspoon salt
- 1/4 cup corn starch
- 3/4 cup rice or regular flour
- oil for frying
- Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole.
- Heat oil in a deep fryer or large heavy pot.
- While the oil is heating, mix all the dry ingredients together well.
- Once the oil is hot, take the sparkling water out of the refrigerator and mix it with the egg yolk. Immediately mix it in with the dry ingredients.
- Working in small batches at a time, dip the squid pieces in the batter. Pick them up one by one and gently put them in the hot oil.
Prepare some white rice and veggies to accompany the sea food.
Now, just enjoy!