Sambal Tumis Paste

Ingredients:
500 g              Small Onion
100 g              Garlic
    6 Stalks      Lemon Grass
    1 pc            Ginger(Big piece)
    1 pc            Turmeric
    2 tbsp         Dry Shrimp Paste
  15 nos          Red Chili
  10 nos          Dry Chili
Salt & Sugar To Taste

Sambal Udang Kering Paste

Ingredients (A):

500 g               Small Onion
10 no               Red Chili
2 tbsp              Shrimp Paste

Ingredients (B):
250 g              Udang Kering (Dry shrimp)

Ingredients (C):
2 tbsp        Sugar
Oil

Method:
1)  Blend ingredients A, set aside.
2)  Dry Shrimp separate to blend.
3)  Heat oil saute the ingredients A till fragrant.
4)  Add in blended dry shrimp & stir-fry it.
     (If too dry, slowly add oil)
5)  Continue stir-fry the paste till dry then sprinkle sugar to taste.

油饭茸 / 鸡饭茸

 材料:
     3 瓣        蒜头茸
     5 瓣        小葱头茸
   10 克        姜茸
     1 汤匙    油
 调味料:
   1 茶匙    盐
1/3 茶匙   鸡精粉
 做法:
 1）  炒锅里面放油,加入蒜头茸,小葱头茸,姜茸爆香.
3)    加入调味料即可收藏在冰箱。

Nyonya Curry Paste

A: 6 nos Lemon Grass
1 pc Fresh Tumeric
1/2 pc Galangar

B: 1 1/2 kg Bigl Onion
1 1/2 Big nos Garlic

C: RM1.00 Dry Chilli

1. Blend the above ingredients separately.

2. Heat oil stir-fry 1 tbsp of dry chilli till the color come out but no burnt.

3. Add in ingredient A to stir-fry for about 3 minutes following by add in the ingredient B. Continue to fry till fragrant come out.

4. Last put in dry chilli. Must in very low frame & it will take about 2 to 3 hours to fry till the paste dry.

5. When the paste ready taste it with salt. Cool, separate to 5 portions & freeze it till you use.

Sambal Tumis (Spice paste)

Inghrdients:
6 nos         Shallots
2 cloves    Garlic
1/3 inch     Ginger
 1/3 inch    Galangal
2 serving spoons sambal olek-I use Vegetarian Sambal
1 teaspoon Belacan (dried shrimp paste) - Optional
1/2 cup dried shrimps (optional) - soaked and drained (I Changed to Anchovy)
1/2 cup cooking oil
Salt to taste
1/2 teaspoon sugar
1 tbsp Seedless Tamarind mix with water
1 onion - cut to onion ring shaped
Method:
Combined all the ingredients from the spice paste into a food processor and blend until smooth/paste.
(Except the cuts onion ring,tamarind mixture, salt and sugar)
Heat the cooking oil in a pot or wok.
Saute the spice paste until fragrant.
Add in the cuts onion ring,tamarind mixture, salt and sugar and cooked until crispy and the oil surfaced.

Masak Lemak Paste

Ingredients:
1 big no.   Garlic
1 bowl      Shallots
3 pcs          Lemon Grass
1/3 inch    Ginger
1/3 inch    Galangal
1/3 cup dried shrimp - soaked in hot boiled water, washed and drained
1/2 teaspoon turmeric powder
Method:
Combined all the ingredients into a food processor and blend until smooth/paste.
Heat the cooking oil in a pot or wok.
Saute the spice paste until fragrant.

Nyonya Curry Paste

A: 6 nos                  Lemon Grass
    1 pc                     Fresh Tumeric
    1/2 pc                  Galangar

B: 1 1/2 kg              Big Onion
    1 1/2 Big nos      Garlic

C: RM1.00             Dry Chilli

1.  Blend the above ingredients separately.

2.  Heat oil stir-fry 1 tbsp of dry chilli till the color come out but no burnt.

3.  Add in ingredient A to stir-fry for about 3 minutes following by add in the ingredient B.  Continue to fry till fragrant come out.

4.  Last put in dry chilli. Must in very low frame & it will take about 2 to 3 hours to fry till the paste dry.

5.  When the paste ready taste it with salt.  Cool, separate to 5 portions & freeze it till you use.