My late paternal grand mother aka nini Imah was a remarkable cook. Her specialty was sambal making. I am glad that I had the chance to "babysit" her while waiting for my A'level results and did "pick up" some of her skills, if not all. This sambal is my own creation based on what I have learned from her.
Dried prawns are basically made from low-grade prawns, boiled with salt and dried under the sun for days. Fermented Durian aka "Tempoyak" is made from over riped Durian fermented with salt. This "sambal" can be made spicer with the addition of bird-eye chilies.
Ingredients:
A-
1 handful dried prawns-soaked in water
2 tbsp fermented durian @ Tempoyak
2 tbsp dried chili paste
1 Spanish onion-chopped
2 garlics
water-just enough to blend the ingredients
B
sugar
salt to taste
lime juice
oil
steps
1. Heat oil in wok
2. Add blended ingredients, sugar and salt
3. Stir to combine and simmer until the "sambal" thickens ( about 20 minutes)
4. Add in the lime juice, adjust taste and dish up.
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