Sambal Cincalok ~ Lime Shrimp Sambal January 23, 2008

I’m not too sure where this condiment comes from. As far as I remember from childhood, it’s one of the typical dishes often made by my father’s side of family, the West Sumatrans, along with other condiments, sambal tempoyak.  Altough on Google search I couldn’t find anything except all listings from malaysian sites.

Yang jelas rasanya nendang abis…… ngegigit di lidah rasa asemnya, pedes dan gurih. Enaklah pokoknya.

Ingredients:
* 12 pcs red chilis/serrano chilis (kalau mau lebih pedas bisa ganti dengan cabai rawit)
* 2 pcs of lemons, squeezed
* 3 tbs cincalok or baby anchovies (apa sih, teri nasi kali ya….)
* 3 pcs of shallots, finely chopped
* salt, sugar to taste
* 1 tsp lemon vinegar (jika suka lebih asam lagi)

Sumber Resep: Keluarga Bokap

Shrimp in Hoisin Sauce January 21, 2008

Ingredients:

*  600 gr large shrimp – deshelled, cleaned and deveined
*  5 pcs garlic, grated
*  1 large red bellpepper/capsicum/paprika
*  2 tbs oyster sauce
*  4 tbs hoisin sauce
*  2 stalks of leek – cut 2 cm
*  1 cm fresh ginger, slice thinly lengthwise
*  spring onions – chopped roughly
*  coriander leaves – chopped roughly
*  2 tsp corn flour

Cooking Directions:

1.)  Clean shrimps and marinate in  1 pcs of grated garlic, salt, pepper. Set aside for approx. 40 mnts
2.)  Heat oil in a wok, mix corn flour with marinated shrimp. Deep fry until golden brown. Set aside
3.)  In a clean wok, stir fry grated garlic & ginger until fragrant. Add chopped bellpepper & leeks.
       Mix in oyster sauce and hoisin sauce. Add a few tbs of water until cooked through.
4.)  Stir in shrimps. Mix in thoroughly then add chopped spring onions and coriander leaves.
5.)  Serve immediately.