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Sambal Kelapa January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (4 of )This coconut sambal from the Malaysian dinner is originally from “The Complete Asian Cookbook” by Charmaine Solomon, Weldon Publishing, 1976, p. 234.

Ingredients

  • 1 cup fresh or dessicated coconut
  • 1 tsp salt
  • 1 fresh red chilli, seeded & chopped, or ½ – 1 tsp chilli powder
  • ¼ tsp dried shrimp paste
  • 2 tbsp finely chopped onion
  • 1 small clove garlic, crushed
  • juice of half a lemon

Method

  1. If using dessicated coconut, sprinkle with 2 tbsp hot water and mix thoroughly to moisten.
  2. Wrap the shrimp paste in foil and grill or dry fry for 5 minutes.
  3. Add all ingredients to coconut and mix well by hand.
  4. Serve as an accompaniment to rice and curries.
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Comments»

1. Malaysian « Melbourne Recipe Club - January 14, 2013

[…] above consists of Rendang Daging (dry fried beef curry) with Sambal Buncis (green bean sambal), Sambal Kelapa (coconut sambal), Telurdada Biasa (family omelet), and Onion Sambal from Kerri (with also sliced […]


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