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| Mummy Gong Sambal Ulek |
16 green chillis - 125g
30 chillis paid - 45.5g
Galangal - 18g
Belachan - 50g
3 lemon grass stalk
5 tomatoes
23 garlic
5 medium size onion
Salt
Gula Melaka
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| Belachan - A better grade belachan that I got from the market. Lighter in tone, doesnt smell so pungent compare the the cheaper version. I roasted the belachan over my frying pan to bring out the aroma. |
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| All the ingredients need to be cooked over the fire to bring in more aroma and bring down the pungency. |
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| Yes, this Ulek recipe contains tomatoes and you will be amazed by the effect that the tomatoes will bring to the chili later. It mellow down the heatness a little and give a sour and sweet after taste. |
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| I pan fried the tomatoes to soften it and tomatoes released the good properties of vitamin when contact with heat and oil. |
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| Did I say all ingredient but be cooked once? Yes, chili too. Infact it is easier to blend the chili and the rest of the ingredients because they have all turn softer. |
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| For this recipe, I wanted to add some green chilli for a change. Some recipe calls for green chilli padi which can be very spicy. Mine is just the normal big size green chili which is usually more crunchy and sweet.
I forgotten to take a picture of the blended chili and the pictures while I frying the chili. Yes after blending the chili, cook the chili in a deep pot with 1 cup of oil till it thicken as show below. It was dangerous cooking chili.
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