Sambal Tomato @ Sambal Beldek (Jawa)

Sambal beldek merupakan sambal tradisi masyarakat Jawa. Resepi asal menggunakan tempe dan kepedasannya memang terasa (sangat pedas) sebab bahan utama cili padi yang banyak. Sesuai dengan namanya beldek yang bermaksud guruh.

Resepi ini telah diolah dengan menggunakan tomato untuk mengurangkan pedas.

Bahan-bahan:

Baby tomato (boleh diganti dengan tempe)
Cili padi
Cili besar
Bawang merah
Bawang putih
Ikan bilis
Minyak masak
Garam
Gula


Cara-cara:

1. Tomato dibelah dua dan ketepikan 
2. Kisar atau tumbuk cili padi, cili besar, bawang merah, bawang putih dan ikan bilis
3. Tuangkan minyak yang mencukupi dalam kuali dan masuk bahan yang telah dikisar sehingga naik minyak atau sehingga air kering
4. Bila dah kering masukkan tomato
5. Masukkan garam dan gula secukup rasa
6. Biarkan beberapa minit dan boleh diangkat

Stir Fry Cassava Leaves and Prawn With Fermented Durian

Created this recipe when I just realized that I ran out of coconut milk in my kitchen…. Which I usually stock up a few in a month.. This is the downside when I didn’t do my  monthly groceries shopping…..Sighhh.... 

Ingredients:

Cassava leaves

Prawn

Fermented durian (Tempoyak)

Shallot

Garlic

Bird eyes chillies

Anchovies

Salt

Sugar

Water

Vegetable oil

Methods:

1) Boil water in a pot and add salt and bring to boil

2) Scald the cassava leave in the water until cook for few minutes

3) Drain the water and rinse in cold water

4) Put aside

5) Mince shallot, garlic, bird eye chillies ad anchovies in a mortar or if you do not have mortar, you can just mince the ingredient using knife 

6) Put oil in a pan, and sauté the mince ingredient and fermented durian (tempoyak) until fragrant

7) Add a bit of sugar 

8) Add in prawn and stir fry for a few minutes 

9) Add in cassava leave and add some water and simmer for a few minutes 

10) Add in salt to taste

11) Ready to serve with rice

Tempoyak is referring to fermented durian and usually made from lower quality durian which is not suitable for direct consumption with salt and turmeric. This can be eaten directly or cooked with vegetable or fish or sometimes with meat. The paste is very popular in Malaysia and some part of Indonesia.