{"id":7740,"date":"2014-07-10T21:30:49","date_gmt":"2014-07-10T13:30:49","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=7740"},"modified":"2014-08-02T13:56:39","modified_gmt":"2014-08-02T05:56:39","slug":"malay-sambal-udang-some-sambal-fishballs-would-be-nice-too","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=7740","title":{"rendered":"Malay Sambal Udang&#8230;Some Sambal Fishballs Would Be Nice Too!"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7742\" alt=\"Sambal Prawn 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Sambal-Prawn-3.jpg\" width=\"650\" height=\"436\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7747\" alt=\"Sambal Prawn 1\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Sambal-Prawn-1.jpg\" width=\"650\" height=\"444\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. It tastes quite similar to Ayam Masak Merah, a dish of chicken that is cooked in a similar sambal sauce, except that there isn&#8217;t any tomato sauce in this prawn recipe.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">My mum makes this dish once in a while too, but her sauce is a lot sweeter and thinner than mine, which is perfect for eating with rice. As I am making this for the first time (I rarely cook any prawn dishes!), I have decided to make the sauce a lot thicker (and spicier!!!), just to see how it tastes like first.<\/p>\n<p style=\"text-align: justify;\">Warning: it is really really spicy.<\/p>\n<p style=\"text-align: justify;\">In any case, I am looking forward to a great Hari Raya Puasa break that is coming up at the end of July. Selamat Hari Raya Puasa in advance to all my Muslim friends too!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Fresh red chillies: 4, deseeded<\/li>\n<li style=\"text-align: justify;\">Dried red chillies: 50g, soaked in hot water for 15 min, drained<\/li>\n<li style=\"text-align: justify;\">Yellow onion: 2, peeled &amp; quartered<\/li>\n<li style=\"text-align: justify;\">Shallot: 100g, peeled<\/li>\n<li style=\"text-align: justify;\">Roasted shrimp paste belacan: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Oil: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Lemongrass: 3 stalks, slightly crushed<\/li>\n<li style=\"text-align: justify;\">Tamarind paste: 80g tamarind + 250ml water, sieved, pulp discarded<\/li>\n<li style=\"text-align: justify;\">Salt: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Prawn: 500g, deshelled with tail intact, deveined<\/li>\n<li style=\"text-align: justify;\">Fried fishball: 500g<\/li>\n<li style=\"text-align: justify;\">Milk: 200ml<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Blend chillies, onions, shallots &amp; belacan together.<\/li>\n<li style=\"text-align: justify;\">Heat oil in wok. Fry paste with lemongrass on low heat for 30 min.<\/li>\n<li style=\"text-align: justify;\">Add tamarind paste, salt &amp; sugar. Leave to boil.<\/li>\n<li style=\"text-align: justify;\">Stir in prawns. Simmer for 3 mins.<\/li>\n<li style=\"text-align: justify;\">Add fishballs and milk. Simmer for another 2 min.<\/li>\n<li style=\"text-align: justify;\">Serve hot with rice.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Sambal-Prawn.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7743\" alt=\"Sambal Prawn\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Sambal-Prawn.jpg\" width=\"650\" height=\"451\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">I actually doubled the amount of blended chilli paste in the original recipe so that I could scoop out half the amount into a bottle for storage after the cooking. This can be stored in the freezer to be used as a similar paste for cooking dishes in the future, or simply stored in the fridge if you intend to have spicy sambal chilli as a condiment for your next meal.<\/li>\n<li style=\"text-align: justify;\">I added in fishballs to make this dish a more substantial one. The sambal paste also goes well with other ingredients such as stingrays, eggs, squids and even chicken.<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>This recipe was kindly adapted from &#8216;<a title=\"Prawn Sambal\" href=\"http:\/\/www.seasaltwithfood.com\/2013\/07\/prawn-sambal.html\" target=\"_blank\"><strong>Seasaltwithfood<\/strong><\/a>&#8216;.<\/li>\n<li>Refer to my &#8216;<a title=\"Malay Spicy Ayam Masak Merah\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=5485\" target=\"_blank\"><strong>Ayam Masak Merah<\/strong><\/a>&#8216; recipe for another version of Malay rempah used for cooking.<\/li>\n<li>I repeat, the combination of this rempah makes the dish really really spicy. Watch out!<\/li>\n<\/ul>\n<p><strong>Serving:<br \/>\n<\/strong>8 &#8211; 10 persons as a side dish<\/p>\n<p><em><strong>Fiery rating:<\/strong><\/em><br \/>\n\ud83d\udc7f \ud83d\udc7f \ud83d\udc7f \ud83d\udc7f \ud83d\udc7f<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=7740\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. It tastes quite similar to Ayam Masak Merah, a dish of chicken that is cooked in a similar sambal sauce, except &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=7740\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[144,284],"tags":[413,321,127,226],"class_list":["post-7740","post","type-post","status-publish","format-standard","hentry","category-malay","category-seafood","tag-fishball","tag-hari-raya-puasa","tag-prawn","tag-stir-fried"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. 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My mum makes this dish\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"cllism\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=7740\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.10\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Hungry Peepor - Munching into all things new &amp; interesting\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Malay Sambal Udang\u2026Some Sambal Fishballs Would Be Nice Too! - Hungry Peepor\" \/>\n\t\t<meta property=\"og:description\" content=\"Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. 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My mum makes this dish","inLanguage":"en-US","isPartOf":{"@id":"https:\/\/peepor.net\/pint\/blog\/#website"},"breadcrumb":{"@id":"https:\/\/peepor.net\/pint\/blog\/?p=7740#breadcrumblist"},"author":{"@id":"https:\/\/peepor.net\/pint\/blog\/?author=3#author"},"creator":{"@id":"https:\/\/peepor.net\/pint\/blog\/?author=3#author"},"datePublished":"2014-07-10T21:30:49+08:00","dateModified":"2014-08-02T13:56:39+08:00"},{"@type":"WebSite","@id":"https:\/\/peepor.net\/pint\/blog\/#website","url":"https:\/\/peepor.net\/pint\/blog\/","name":"Hungry Peepor","description":"Munching into all things new & interesting","inLanguage":"en-US","publisher":{"@id":"https:\/\/peepor.net\/pint\/blog\/#organization"}}]},"og:locale":"en_US","og:site_name":"Hungry Peepor - Munching into all things new &amp; interesting","og:type":"article","og:title":"Malay Sambal Udang\u2026Some Sambal Fishballs Would Be Nice Too! - Hungry Peepor","og:description":"Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. It tastes quite similar to Ayam Masak Merah, a dish of chicken that is cooked in a similar sambal sauce, except that there isn't any tomato sauce in this prawn recipe. My mum makes this dish","og:url":"https:\/\/peepor.net\/pint\/blog\/?p=7740","article:published_time":"2014-07-10T13:30:49+00:00","article:modified_time":"2014-08-02T05:56:39+00:00","twitter:card":"summary_large_image","twitter:title":"Malay Sambal Udang\u2026Some Sambal Fishballs Would Be Nice Too! - Hungry Peepor","twitter:description":"Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. It tastes quite similar to Ayam Masak Merah, a dish of chicken that is cooked in a similar sambal sauce, except that there isn't any tomato sauce in this prawn recipe. My mum makes this dish"},"aioseo_meta_data":{"post_id":"7740","title":null,"description":null,"keywords":null,"keyphrases":null,"primary_term":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_url":null,"og_image_width":null,"og_image_height":null,"og_image_custom_url":null,"og_image_custom_fields":null,"og_video":null,"og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_url":null,"twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_title":null,"twitter_description":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"BlogPosting","isEnabled":true},"graphs":[]},"schema_type":"default","schema_type_options":null,"pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":null,"robots_max_videopreview":null,"robots_max_imagepreview":"large","priority":null,"frequency":null,"local_seo":null,"breadcrumb_settings":null,"limit_modified_date":false,"ai":null,"created":"2024-10-03 16:07:21","updated":"2025-06-08 12:46:09","seo_analyzer_scan_date":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\" title=\"Home\">Home<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\/?cat=61\" title=\"Food &amp; Recipes\">Food &amp; Recipes<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\/?cat=153\" title=\"Ethnicity &amp; Dialects\">Ethnicity &amp; Dialects<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\/?cat=144\" title=\"Malay\">Malay<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\tMalay Sambal Udang\u2026Some Sambal Fishballs Would Be Nice Too!\n\t\t<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/peepor.net\/pint\/blog"},{"label":"Food &amp; Recipes","link":"https:\/\/peepor.net\/pint\/blog\/?cat=61"},{"label":"Ethnicity &amp; Dialects","link":"https:\/\/peepor.net\/pint\/blog\/?cat=153"},{"label":"Malay","link":"https:\/\/peepor.net\/pint\/blog\/?cat=144"},{"label":"Malay Sambal Udang&#8230;Some Sambal Fishballs Would Be Nice Too!","link":"https:\/\/peepor.net\/pint\/blog\/?p=7740"}],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7740"}],"version-history":[{"count":19,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7740\/revisions"}],"predecessor-version":[{"id":7781,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7740\/revisions\/7781"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}