Comments on: Sambal Udang (Prawn Sambal) with Roti Jala Recipe

By: Rebecca Lee

Rebecca Lee — Wed, 14 Sep 2011 03:46:55 +0000

I often make sambal belachan in big batch too. I blend 1/2 kg of chillies, some Chili api, some grilled belachan, some soaked dried prawns to add sweetness to the sauce. Then pour it into a ice cube tray and freeze. Remove the cubes and put in a plastic bag and freeze. Just take 1-2 cubes when needed. I do the same to my blended dried chilli paste or Yellow ginger!!
If it takes up too much space, put it on a plastic bag and fold it flat and use a chop stick to press into cubes OR with the help of the disposable chop sticks to divide it into lines and tie the opening of the chopsticks with a rubber band to secure it and freeze. When you need, just break a line or some cubes of the frozen paste !!

By: ah hong

ah hong — Wed, 01 Dec 2010 18:05:27 +0000

Just had Roti Jala this evening but I only have the choice to mix it with curry chicken. Good combination taste as well :)

By: Peter Kong

Peter Kong — Fri, 29 Oct 2010 08:34:34 +0000

TIP:
Better to make sambal belacan in big batches. Usually I make a kg of red chillies plus another 1/5 to 1kg of birds eye chillies mixed. I separate them into 4 piles and do them one by one. I add piping hot belacan when each portion is ready and blend them. Each batch made is put in a large contained and mixed.

For keeping in the freezer, use plastic zipper bag envelopes. Put 1-2 heaped tablespoons (amount us may normally require for a meal) of sambal in each envelope and seal. Store them in old plastic ice cream containers and put in freezer.

Each time u need sambal u can just take a packet out and remove from envelope while still frozen and put into a small container to thaw. Most of the frozen sambal will be intact when removed while frozen compared to trying to remove it after thawing inside the envelope.

Can keep for over a year in the freezer when kept this way.

You can add lime juice or other additional items you normally put into your sambal after thawing. They thaw quite fast.

By: Rasa Malaysia

Rasa Malaysia — Wed, 03 Jun 2009 16:32:51 +0000

As I do get to go back to Penang couple of times a year, I am lucky to have good sambal supplies from home :) But who knows?! I might have all the ingredients 1 day and just whipped one up!

By: admireyourblog

admireyourblog — Wed, 03 Jun 2009 04:27:32 +0000

thank you. any chance you could tell us, in the future, how to make the sambal paste from scratch rather than use the recipe from the Salt and Turmeric’s link? wld love to see how you make it. I tried today and failed miserably. sauted the paste too long on too high a heat.

By: AZIE

AZIE — Thu, 05 Mar 2009 09:24:23 +0000

I’m crazy ’bout sambal udang…..

By: Rajee, irving, tx

Rajee, irving, tx — Tue, 23 Sep 2008 05:25:00 +0000

Glad to hear that u posted Lacy pancake. I missed all the malaysian food badly. I often visited there when we were in singapore. I completly forget to buy pancake mould. Now I wanted it badly. Can u pls get one for me as a complement? I wonder how you have posted great recipes in ur website as I know it’s hard to get time to post recipes there becos of visiting many good friends, going for shopping and trying to taste different restaurants there.

By: Katina

Katina — Fri, 19 Sep 2008 05:56:00 +0000

This sambal udang recipe sounds simple enough, have to try it at home. I cannot get any sambal udang in the Malaysian restaurant near my place.

By: Goh

Goh — Fri, 19 Sep 2008 05:55:00 +0000

My mother also have a great sambal udang recipe. I will have to call her to find out the complete recipe…I miss her sambal udang.

By: Dragon

Dragon — Tue, 09 Sep 2008 12:28:00 +0000

I think besides good in recommend good food, you are also a good cook! must meet u in person one day!!! :)

From Yummy Station.