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Sambal Belachan – So shiok!

Some years ago, I went to Janda Baik in Malaysia for a course on Awareness Before Change 

It was my Company that encouraged me to go for it. To go for this course was one of the best  decisions that I made – I should say. It changed my life, the way I think and what to do if I ever need to get what I want. I am not saying need. It is What I want!. I didn’t practise what I learnt because I don’t have any wants in life. If I had been the go getter probably I would be a multi millionaires now!

No! I was more intrigued by the lifestyle of the trainers, the Colonel and his beautiful petite wife and who they have become to be.

At Janda Baik, at lunch time, our long wooden table always carried a cane basket full of this winged beans which were plucked  from the garden or maybe from the jungle nearby.

I was not going to eat vegetables that were not cooked especially vegetables that I am not familiar with. But I was coersed by the Cooks that I should try as it is very good for health.  Decided to give a try and it was indeed very refreshing.  I was hooked!

Back in Singapore – I couldn’t find it for a long time. I wanted my girls to eat this vegetable because they enjoy raw food. And I got a friend to buy it at a local market. (now I can get it at the Kranji farm which has this organic vegetable and other varieties too). But to eat this raw one needs a sambal to go with it.

I notice most of our various cultures have some form of sambals/dips in the diet. Indians have their chutneys, pickles, Italians their various olive oil dips, Thais have their nam prik, nam pla and many more.

But I love a mean sambal belachan which can be eaten with raw vegetables, or stir fried or as an accompaniment to rice.

As a child in my grandma’s place in Bukit Timah, I have seen my Malay neighbours eating together as a group using one huge tray of food. They sit on the floor in a circle around the tray and enjoy their rice with boiled vegetables, sambal belachan and fried fish. It is a sight to behold. I remember allowing them into my grandma’s garden to pluck sweet potato leaves and tapioca and some other vegetables on a regular basis.

My grandma was a giver of food, just like my mum. I remember that almost daily, some people will come and ask for permission to pluck fruits and vegetables. We had plenty to eat and to give away too.

I remember too, when I was married and had my own place, there were just too many ladies fingers and brinjals in my backyard that I gave away daily. Sometimes I pack it and give to whoever I meet when I go for a walk or when I wanted to fetch my girls from school.

Somehow this habit of giving food has been instilled in me that I tend to cook more than necessary so that I can pack the leftovers for my guests to bring home too.

Now when I am teaching baking or cooking at my Potong Pasir Community Club, I also tend to cook extra and my student residents are just too happy to have more. And I do this teaching voluntarily too.   I remember my WEC Chairman, Ms Jenny Yong, telling me once when I initially started to teach about 5 ½ years ago, that we want happy residents.  I totally agree with her.

This joy of seeing others happy is just too great. Money definitely cannot buy that, right? (more…)

Ayam Belado

ayam belado 2

 

Ayam belado means tangy chicken sambal in the Indonesian language.

Sambal refers to any dish that contains ground chilli paste which is cooked with some other ingredients to make it very palatable and appetising.  Most people I know drool over a very good sambal. You will drool over this too as it is ridiculously easy and tasty to make.

This chicken dish has been a family favourite for some time.  Simple as it is and goes very well with rice or chappati or other staples. I have actually tweaked the recipe which I got from a  friend’s mother, and she learnt it from her mother! Some recipes are generations old and soo good!

I wrote the recipe while she verbally gave me the ‘hows’ to do it.  In her recipe she used fresh red chillies and chilli padi (Bird’s eye chilli). This will make this dish very very hot.  You may want to try it especially those of you who love extremely hot food.  Or you may substitute red chillies to fresh green chillies .

I have tried many versions but this version is very simple, tested and tried many times over.

 

ayam belado 1

 

You may want to grind the ingredients for the ground paste in double portions as you can freeze it to do other variations of this dish, using squid, prawns or fish.  So go ahead and cook it and give me comments or if you have any questions, I will gladly answer them.

 ayam belado 3

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