Thursday, 1 October 2015

椰香叁巴辣椒酱 Sambal Tumis with Coconut Oil

那天煮健康版椰浆饭时突发奇想,想用椰油来炒叁巴辣椒酱,过后选了蓝赛珍老师的食谱,以椰油代替一般食油来炒叁巴辣椒酱。哇!炒的时候整个厨房都充满了椰香味,那种香味真的是让人喜欢。炒好后我就立即试味,嗯,充满椰香味的叁巴辣椒酱,我非常喜欢,非常满意!老公试闻了一下也觉得很不错,因为他不喜欢太重的马来栈味,这叁巴辣椒酱充满椰香味,应该会符合他的口味。我一次过准备了双倍的食谱,一次过炒好,剩下的就收在冰箱里,可以慢慢享用。


























椰香叁巴辣椒酱

(新新饮食双月刊,第84期,21页,做一些更改)

材料:
A:
干辣椒 30条,浸泡至软,然后沥干
红辣椒 20条
红葱头 40粒
蒜头 12瓣
马来栈 2汤匙(烤香)
有机纯椰子油 250毫升

B:
罗望子果肉 2汤匙 (加入6汤匙水浸泡,然后过滤取汁去渣)
椰糖 2汤匙,或更多
盐 2茶匙,或更多

做法:
1. 将材料A放入搅拌机内,搅拌至糊状。
2. 把辣椒糊倒入一个不沾炒锅中,以中小火炒至香及出油。
3. 加入罗望子汁,椰糖和盐调味,继续煮大约5-10分钟。
4. 盛出待冷,然后将辣椒酱放入密封的罐子里,收入冰箱里存放。




Sambal Tumis with Coconut Oil

(Yum Yum Issue No.84, pg. 21, with some adjustment)

Ingredients:
A:
30 dried chillies, soaked till soften and drained
20 red chillies
40 shallots
12 cloves garlic
2 tbsp toasted belacan
250 ml organic extra virgin coconut oil

B:
2 tbsp assam paste, mixed with 6 tbsp of water and squeezed out the juice
2 tbsp palm sugar (gula Melaka), or to taste
2 tsp salt or to taste

Method:
1. Place all the ingredients A in a blender and blend until fine paste.
2. Pour the chillies paste into a non-stick frying pan, stir fry over medium low heat until fragrant and oil separated.
3. Add assam water, gula melaka and salt, continue to cook for another 5-10 minutes.
4. Dish out and set aside. Let it cool down to room temperature. Store the sambal in an airtight jar in the fridge.








This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.





5 comments:

  1. 垂涎三尺的参巴辣椒酱,
    赞!

    ReplyDelete
  2. Violet, i love sambal, I can eat it with plain rice lol

    ReplyDelete
  3. Hi Violet,
    我也喜爱sambal tumis。
    配饭或青瓜好好味呀!
    mui

    ReplyDelete

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