- Place the dried shrimps in the mixing jar. Blend to a coarse texture.
Settings: Timer: 15 Seconds / Speed 7
-Set-asides.
- Place the shallots, garlics and chili in the mixing jar.
Settings: Timer: 20 Seconds / Speed 10
- Set-asides.
- Place oil in the mixing jar, and add the chili paste to saute until fragrant.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature: 100°C
- Place in dried shrimps and sautes.
Do not cover the measuring cup.
Settings: Timer: 25 Minutes / Speed: 1 / Temperature: 100°C
- Add in the tamarind water through the lid hole.
- Add sugar, salt, tamarind peels, Limau Kasturi leaves (Lime Leaves) and continue sautes until dry.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Remove tamarind peel. Then blend.
Settings: Timer: 10 Seconds / Speed 10
- Transfer dried shrimp sambal to a tray and leave to cool.
- Once cool, store in a clean, dry and air-tight jar.
- Serve with steam Rice, Mantou, bread or Porridge.
0 servings
Ingredients
Directions
- Place the dried shrimps in the mixing jar. Blend to a coarse texture.
Settings: Timer: 15 Seconds / Speed 7
-Set-asides.
- Place the shallots, garlics and chili in the mixing jar.
Settings: Timer: 20 Seconds / Speed 10
- Set-asides.
- Place oil in the mixing jar, and add the chili paste to saute until fragrant.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature: 100°C
- Place in dried shrimps and sautes.
Do not cover the measuring cup.
Settings: Timer: 25 Minutes / Speed: 1 / Temperature: 100°C
- Add in the tamarind water through the lid hole.
- Add sugar, salt, tamarind peels, Limau Kasturi leaves (Lime Leaves) and continue sautes until dry.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Remove tamarind peel. Then blend.
Settings: Timer: 10 Seconds / Speed 10
- Transfer dried shrimp sambal to a tray and leave to cool.
- Once cool, store in a clean, dry and air-tight jar.
- Serve with steam Rice, Mantou, bread or Porridge.