Sambal Belacan 参巴峇拉煎酱 | 马拉盞 | 配什么都好吃！Goes well with everything!

#asiancooking #malaysianfood #homecooking #美食

My mum shows me her amazing recipe and techniques for cooking the best Sambal Belacan (参巴峇拉煎酱).

INGREDIENT LIST
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150g Dried Chillies 辣椒干150克
50g Big Red Chillies 红辣椒 50克
50g Small Red Chillies (Chili Padi) 小辣椒 50克
2 Tomatoes 红番茄 2粒
150g of Garlic 蒜头 150克
100g of Shallots 小葱头 100克
50g Buah Keras (Candlenut) 石栗 50克
150g of Belacan (Dried Shrimp Paste)， 峇拉煎 150克
2 1/2 soup spoons of Sugar， 白糖 2 1/2 大汤匙
1/2 teaspoon of Salt (to taste) 盐 1/2 茶匙
1 teaspoon MSG 味精 1茶匙
4 tablespoon Tomato Sauce. 番茄酱 4汤匙

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Auntie Ah Choon is a self taught chef who for about 20+ years ran a successful Economy Rice Restaurant, Restoran Jia Ling in Skudai, Johor. With no real formal training in the culinary arts, everything she knows about cooking comes from a life time of pure experience, observation and self improvement. She has spent time a great portion of her life cooking in both Singapore and Johor Bahru, Malaysia. Ask any of her former customers, they'll happily testify just how amazing her food is and how efficient she is when it comes to being in the kitchen.

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妈妈教我她煮 参巴峇拉煎酱 | 马拉盞 的秘诀和技巧！



阿春阿姨是一位自学成才的厨师，经营着一家成功的经济饭餐厅约 20 多年 （家麟餐馆）。由于没有接受过真正的烹饪艺术培训，她对烹饪的了解都来自一生的经验、观察和自我提升。她这一生中的大部分时间都在新马两地煮饭。要是询问她以前的任何顾客，他们会很高兴地说她的食物有多棒，及她在厨房里的效率有多高。

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