Some of us shares recipe online, in fact many people are doing the same especially homemakers & SAHM bloggers. There are plenty of recipes being shared all over different online sites or platforms, but I rarely sees professional Chef or F&B business owners sharing such.
I was pretty impressed that Fu Xiang Signatures are sharing recipes deep down from their heart. If you've read my blog recently, you must have read "Curry Party at Fu Xiang Signature". After our eating session, we got to try the practical session of making hot and spicy Sambal Hijau with the owner of Fu Xiang Signatures.
Today's Recipe:
Sambal Hijau
1. 62.5g Belacan
2. 500g Small Green Chilli (Bird Eye Chilli)
3. 500g Green Chilli
4. 500g Lime (Squeeze for juice), Keep 200g of squeezed limes for blending
5. 60g Sugar
6. Food blender or processor.
Directions:
1.Remove stems from small green chilli
2. Slice limes open, squeeze and extract juice (remember to keep 200 grams of squeezed limes for later!)
3. Cut belacan block into half, thinly slice one half of the block
4. Add oil to pan (optional)
5. Heat pan on low heat (for new cooks) / medium heat (for seasoned cooks)
6. Add sliced belacan into pan
7. Heat the belacan until it cooks and dries into a powder like texture
8. Add cooked belacan, lime juice (without seeds), green chilli, small green chilli, squeezed lime and sugar into a food processor
9. Blend everything together until a fine consistency
10. Serve or bottle it up for later
If you're interested in making Sambal Belacan, you may also view the recipe on foodbonds.sg. Foodbonds is a project by Fu Xiang Signatures. Thanks to them we've some nice chillis and dishes we can make!
"Food has the amazing ability to bring people together regardless of language.
Through food, we learn the culture and belief the people these food belong to.
Travel with your taste buds!" - Food Map by Fu Xiang Signatures.
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♥ Thanks for reading as always!
♥ Thanks for reading as always!
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