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Sambal Belacan


Mark & I have been sticking around home lately, not because there are no more Penang stories to tell, but because we have been busy doing this...


 We're undergoing intensive culinary training to master home-style Malaysian cooking.

The training is not from any cooking school, but from the top "chef" in Penang - my mom. Who better than a kitchen soldier like my mom - a knife in one hand, a pestle in the other, clouds of smoke and steam engulfing her, not eating until the mission is complete. Then there's me - sneezing from the chili powder, crying over onions and coughing my way out from the burning oil in the wet kitchen.

It's been tough, but the rewards are plenty.

The first, and most important - Sambal Belacan - the quintessential ingredient, and complimentary relish, to many Malaysian dishes.


You can’t say you have tasted Malaysian food without giving sambal belacan a try. For the story and the recipe, click over to Season with Spice..

6 comments:

stephen said...

Add limau purut and gula melaka. Very shiok!

Reese said...

Yes, love the flavour of gula melaka. Mom & I usually add calamansi lime juice instead of limau purut though. Many varieties to enjoy sambal belacan. Recipes are shared on Season with Spice.

MnYfoodtalk said...

Wau, ur sambal balacan really make me lau nua...

And very happy to meet another penang blogger...nice to meet u here!

Reese said...

Nice to meet you too, and thank you for the nice comment on the sambal belacan!

MnYfoodtalk said...

Wau, ur sambal balacan really make me lau nua...

And very happy to meet another penang blogger...nice to meet u here!

stephen said...

Add limau purut and gula melaka. Very shiok!