My late paternal grandma could cook things in a jiffy. Her cooking methods, as I mentioned sometime ago was very simple and she didn't use any measurement in her cooking. Her signature dishes was always "sambal". For me, she made the best sambal... This recipe is aa modification of her recipe of chopped prawn sambal as I was running out of dried chili pasteIngredients:
10 prawns- shelled, deveined, coarsely chopped.
1/2 big onion
1 clove garlic
2 dsp chili sauce ( I prefer the "singapore" sauce)
1 dsp "belacan" powder
steps:
mix the sauce with prawns and leave it for 10 minutes
heat oil in wok
fry the prawn mixture till sauce thickens
add julienned onion and garlic
when the onion and garlic become soft, add in the belacan powder
adjust the taste, dish up
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