Sambal Belachan is identical to Sambol Trassi. The name differences are due to nationality. The origin is undoubtedly the same. There are variations but these are almost certainly due to a cooks preference or "Chinese whispers" in the multiple transcriptions and copies that are inevitable.

Ingredients:

• 20 red chillies
• 10 bird eye chilli
• 5 shallots
• 5 cloves garlic
• 1 Dessert spoon belachan, toasted
• 1 tsp salt
• 1 tsp sugar
• juice from 4 local...

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An Indonesian side-dish.
Ingredients:

• 5 Eggs
• 2 Tablespoon Oil
• 3 Shallots
• 2 cloves Garlic
• ½ teaspoon Trassi (shrimp paste)
• 1 red pepper
• 2½ cm (1 in) Galangal
• 1 Bay or Salam leaf
• ½ teaspoon Tamarind paste
• 2 teaspoons Sugar
• ½ cup Coconut milk
• 100 gm (3 1/3 oz) Shrimps

Method:

1. Hard boil eggs for 10 minutes.
2. In a wok with oil, fry diced onion, garlic, trassi, chillie and galangal slowly for 10 min.
3. Add bay leaf, tamarind, sugar, coconut milk and ½ cup of water and cook for 5 min.
4. Add shrimps and s...

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Ingredients:

• 20 red Chillies or Lomboks (approx. 6 - 9 cm. long).
• 2 teaspoons Salt.
• 1 teaspoon ground Trassi (shrimp paste: any shrimp paste can be used for this preparation)

Method:

1. Wash and dice the chillies and mix with the salt and shrimp paste.
2. Grind or homogenise into a coarse paste.
3. Keep refrigerated for up to 2 months.

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Ingredients:

• 1 lb Chicken
• 5 cups Water
• 1 White potato
• 1 Yellow onion
• 2-3 stalks Lemon Grass (minced)
• 1 bundle Green onion bottoms (chopped) 
• 1 tsp Shrimp paste
• 1 tsp Toasted rice powder
• 1 tbsp Curry powder (recipe follows)
• 1 tbsp Fish sauce
• 1 tsp Chopped mint leaves (optional)
• 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
• Bean sprouts (optional)
• Cabbage  (optional)
• Salt
• Pepper
• Cooking oil (soybean is traditional)

Curry (Masala):

• 1 1/2 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 3
• 1 tbsp
• 1 tsp Coriander...

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Ingredients:

• 1kg stewing steak or lamb

Curry:

• 10 fresh chilies (long)
• 1 tbsp shrimp paste
• 4 onions sliced
• ½ tsp turmeric
• 6 crushed candlenuts
• 2 cloves garlic, shopped
• 1 length lemon grass
• 1 cm (1/2 in) black ginger
• 2 tsp salt
• ¼ cup vegetable oil
• 2 cups water
• 2 cups coconut milk

Method:

1. Cut meat into small cubes, about 2.5 cm (1 in)
2. Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
3. Add beef and stir until the spices are mixed with the pieces of beef.
4. Cover with water and coc...

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Ingredients:

• 4 Tbsp  oil
• 3 Tbsp  chopped garlic
• 3 Tbsp  chopped shallots
• 3 Tbsp  coarsely chopped dried red chillies
• 1 Tbsp  fermented shrimp paste
• 1 Tbsp  fish sauce
• 2 tsp  sugar

Method:

1. Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside.
2. Add the chillies and fry until they start to change colour, then remove them and set them aside.
3. In a mortar and pestle or processor homogenise the shrimp paste, add the chillies, garlic and shallots, blending each in before ...

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Ingredients:

• 50g tamarind pulp
• 250ml hot water
• 2 large onions, quartered
• 4 garlic cloves, crushed
• 3 whole dried chillies, soaked in hot water
• 120ml peanut oil
• ¼ teaspoon ground turmeric
• 1 tablespoon shrimp paste
• 700g pork, cut into 3cm chunks

Method:

1. Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the su...

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Ingredients:

• 1 kg (2 lbs) combination of the following:
• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices
• 1 tablespoon garlic; minced
• 1 medium onion; chopped
• 1 segment ginger; cut in strips
• 60 ml (1/4 cup) green peas (gisantes)
• 1 small carrots; cut in slices
• 1 bell pepper; cut in slices
• 240 ml (1 cup) vinegar
• Soy sauce
• Salt and pepper
• Cooking oil

Method:

1. In a bowl, marinate liver in vinegar. Set aside.
2. Saute garlic, ginger, and onion in oil.
3. Add pork’s heart and kid...

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• 1 kilo oxtail; cut in chunks
• 1/2 kilo beef tripe; slice in 2”x3” lengths
• 2 cloves garlic; crushed
• 1 big onion; sliced
• 1/2 cup peanuts ; grounded
• 1/2 cup toasted rice; grounded
• 1/4 cup annatto seeds
• 1 heart of banana (puso ng saging); cut in lengths
• 10 string beans; cut into 2” lengths
• 1 eggplant; sliced
• Salt and pepper to taste
• Bagoong alamang (Phillipines shrimp and krill paste)
  
• Cooking oil

1. Place annatto seeds in 1/2 cup water for 30 minutes. Mash seeds and set aside the anna...

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Cincalok is a paste of fermented small shrimp. It gives a very strong flavour so the dish that will be used to dip shouldn't be too salty...It is a good dip with fried fish, boil-cooked sotong (octopus) and fried mi hun (rice vermicelli).


Ingredients:

• 5 tbsp Cincalok
• 3 shallots, peeled and sliced thinly
• 1 tbsp chillie padi (small hot chillies), chopped finely
• 2 tbsp lime juice
• 1 tbsp sugar

Method:

1. Combine all ingredients and mix well

It h...
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Ingredients:

• 1 kilo of pork meat; cut lengthwise
• 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
• 3 cups coconut milk
• 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
  
• 1 tablespoon garlic; crushed
• 1 small onion; chopped

Method:

1. In a saucepan, sauté the garlic and onion.
2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

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Ingredients

• 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
• 100 gr (3 1/2 oz) garlic, peeled and chopped
• 75 gr (2 1/2 oz) ginger, peeled and chopped
• 500 gr (18 oz) shallot, peeled and chopped
• 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
• 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
• 175 gr (6 oz) fresh turmeric, peeled and chopped
• 2½ Tbsp dried shrimp paste, roasted
• 2½ Tbsp coriander seed crushed
• 75 gr (2 1/2 oz) candlenut
• 1¼ Tbsp blac...

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Ingredients:

Paste:

• 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
• 10 to 12 shallots
• 4 cloves garlic
• 2 candlenuts
• 2 stalks lemongrass
• 2.5 cm (1 in) turmeric
• 1 cm (1/2 in) galangal
• 1 tbsp shrimp paste (belacan or any other shrimp paste)

• About 1 litre water

• Half of a ripen pineapple (not over-ripe), cut into 1.5 inch pieces
• 250 ml thick coconut milk

• 10 to 12 large prawns with shell intact

Method:

1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...

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Ingredients:

• 1 kilo pork loin, cut into small cubes
• 1/2 cup cane vinegar
• 1/2 cup bagoong or shrimp paste
• 4 cloves garlic, minced
• 5 pieces black pepper, cracked
• 1 tablespoon sugar
• 3 pieces jalapeno chillie or other, optional
• 1/4 teaspoon monosodium glutamate (MSG), optional

Method:

1. Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
2. Cover and bring to a boil without stirring.
3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...

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