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Aiyoh...the most Sedap Belachan ever!!!

 
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Wed Jun 21, 2006 8:50 pm    Post subject: Aiyoh...the most Sedap Belachan ever!!! Reply with quote

This is so fantastic...you can eat it with everything and anything...my friend's mum is a genius,she makes it to eat with keropok... :lol:
Hot stuff though,leave out the chilli padi if you wish and add 2 more red chillies

YOU NEED:
2 thumb sized pieces of ginger,peeled
5 fat garlic cloves
5 to 6 shallots
1 tbsp shrimp paste
8 large red chillies
2 green chillies
5 chilli padi
3 tbsp fish sauce
Melted gula melaka to taste,at least 1 tbsp full
20 to 25 limes

HOW:
Toast the belachan till fragrant,crumble it up.
Peel the skin off 5 limes with a peeler,place in a blender with belachan
Peel ginger,garlic and shallots,chop roughly. Blend till chopped and then put in chillies,blend again with fish sauce and gula melaka.
Squeeze the juice from all the limes,stir in and taste,see if you like it sweeter or with more fish sauce.
Keeps for a month,but don't tell me you won't finish it by then?
Very Happy
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Jun 22, 2006 11:06 am    Post subject: Re: Aiyoh...the most Sedap Belachan ever!!! Reply with quote

Stefanie wrote:
Peel the skin off 5 limes with a peeler,place in a blender with belachan


Stef, do you put the lime in the blender or the skin?
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Thu Jun 22, 2006 11:52 am    Post subject: Reply with quote

I dip pisang goreng in sambal belachan also ;)

Zu
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Thu Jun 22, 2006 1:00 pm    Post subject: Reply with quote

Just the skin,Alannia.
The limes that you peeled can be squeezed for juice later.

Zu...really?
How does it taste?
:shock:
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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Fri Jun 23, 2006 9:20 am    Post subject: Reply with quote

Thanks, Stef.

Zu, :shock:
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mitmondol
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Joined: 30 Jun 2006
Posts: 54

PostPosted: Sat Jul 15, 2006 2:00 am    Post subject: Reply with quote

Stefanie, I keep on seeing chili padi in recipes here.
Can you tell me what those are?
Also gula melaka? !
Sorry for the stupid questions Embarassed , I'm trying to learn...
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cwl
Commis Cook


Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Sat Jul 15, 2006 2:49 am    Post subject: Reply with quote

Mit, I swear I'm not stalking you Wink Guess we're just logged on at the same time.

Chili padi = bird's eye chili
Gula melaka = palm sugar
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mitmondol
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Joined: 30 Jun 2006
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PostPosted: Sat Jul 15, 2006 4:15 am    Post subject: Reply with quote

Thank you, thank you, thank you cwl!!
And just feel free to stalk me!! :lol: :lol: :lol:
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mitmondol
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PostPosted: Sat Jul 15, 2006 4:18 am    Post subject: Reply with quote

Guess I need to find a dictionary somewhere don't you think?
Although it seems to me you guys use more than one language/dialect, so I wouldn't even know what kind of dictionary Embarassed Smile
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cwl
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Joined: 24 Jan 2006
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Location: USA

PostPosted: Sat Jul 15, 2006 4:25 am    Post subject: Reply with quote

Mit, actually to divert from your Q in Asian poultry (Kitchen's recipe), that dried prawn paste that I was talking about, is used by Stefanie here. It's called belachan.

Ya, don't even bother with a dictionary. Not only are there numerous chinese dialects, but also Malay thrown in as well (belachan is the Malay term for prawn paste) Now that I've thoroughly confused you..... Wink
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mitmondol
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PostPosted: Sat Jul 15, 2006 4:53 am    Post subject: Reply with quote

Yes, my head is spinning :lol: :lol: :lol:

But thanks. I suppose I'm jusy going to bother you guys with all these question then Wink
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Sat Jul 15, 2006 5:38 am    Post subject: Reply with quote

mitmondol

I put the same questions when I have no idea what they are.
But before I ask I search with Google first... if that doesn't give me any ideas then I bother these wonderful people Very Happy
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cwl
Commis Cook


Joined: 24 Jan 2006
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Location: USA

PostPosted: Sat Jul 15, 2006 5:52 am    Post subject: Reply with quote

Mit, Vi, no problem.... ask away. :lol:
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mitmondol
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Joined: 30 Jun 2006
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PostPosted: Sat Jul 15, 2006 6:04 am    Post subject: Reply with quote

Yes, yes, I will! Thanks!

By the way, I started a notebook with all the names I find here, maybe will have my own dictionary soon he-he :lol:
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Sat Jul 15, 2006 6:08 am    Post subject: Reply with quote

mitmondol wrote:
Yes, yes, I will! Thanks!

By the way, I started a notebook with all the names I find here, maybe will have my own dictionary soon he-he :lol:


Good, when you're done with it maybe share it with me Smile)
I tried to do the same, but me is very busy and gave up.

:lol:
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Stefanie
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Location: in a frenzy...

PostPosted: Sat Jul 15, 2006 10:50 am    Post subject: Reply with quote

Hi Mit!

Sorry I missed your question...looks like our resident stalker cwl has proven to be an asset!!
:lol:

Hope you enjoy your stay here...have fun!
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mitmondol
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Joined: 30 Jun 2006
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PostPosted: Sat Jul 15, 2006 11:01 am    Post subject: Reply with quote

Hi Stef,

yes, it's good to have a stalker, don't you think Wink (on the forum I mean!)

I am most deffenately enjoying myself! :lol:
Only hope I won't drive you guys nuts!
Look at me, how many posts in a few days, and how many QUESTIONS?!

It will slow down next week, I will have to work my behind off for a while... :cry:
No, it's ok, I love what I do. :lol:
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beauty
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Joined: 22 Mar 2005
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PostPosted: Sun Jul 16, 2006 7:49 pm    Post subject: Reply with quote

drooling......


Embarassed I am a stalker too, pse excuse me for not contributing any recipes.
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susanng
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Joined: 25 Aug 2006
Posts: 13
Location: California

PostPosted: Tue Oct 24, 2006 11:58 pm    Post subject: sedap belachan sauce Reply with quote

Stefanie,

A co-worker gave me tons of limes and I finally made myself to work on this recipe before the limes turned bad. You are indeed right to the dot... it's really really sedap and it didn't last long. My co-worker and her family loved it and I was real surprised because they are from the Phillippines.

Tried another batch again and this time I added a small medium ripe red tomato to give the sauce a little bit more texture. Man, it's out of this world. Brought it to the office for taste sampling and was again surprised that kwailo even said it's so gooood.

Thanks for sharing this great recipe!
Sue
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Stefanie
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PostPosted: Sat Nov 04, 2006 9:22 pm    Post subject: Reply with quote

Sue...I am so happy to hear you and your friends love it. Nice touch with the tomato...

Happy dipping in the belachan!
coffee
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glorykh
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Joined: 17 Feb 2007
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Location: Melbourne, Australia

PostPosted: Tue Nov 06, 2007 12:54 pm    Post subject: Reply with quote

Stefanie,
can i substitute the limes with lemons? If so, how many should i use? thanks! cheers
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Stefanie
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PostPosted: Wed Nov 07, 2007 1:09 pm    Post subject: Reply with quote

Hi Glory...you can sub the limes with lemons...however it won't quite taste the same...
Substitute with about 4 to 5 lemons,depending on their juiciness.
Use the zest of 2 lemons. Very Happy
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