A lot had happened during the absence of me typing in this blog. I've been busy with Ramadhan and Raya celebrations. Third week of Ramadhan, I managed to make my favourite 'sambal belacan' for fast-breaking at Eija and Cyn's place. My 'sambal belacan' was quite different from sambal belacan that usually served at any stall or restaurant in Peninsular of Malaysia. Why? Because i used a lot of anchovies (ikan bilis) and shallot (bawang merah). For those who want to try, here are the ingredients:
And here was the menu for that day...
* Sup tulang and udang masak sambal - both cooked by Eija.
* Sambal belacan and ulam-ulaman - prepared by myself.
I love eating home-cooked meals and i wish i will get a chance to try all the foods from all over the world. I have a friend who can’t appreciate any food that is not cooked her hometown way and I think it’s sad. She’s missing her chance to try new things and it also makes she not-so-exciting company when eating out. Whatever!!
2 comments:
aku tau sambal belacan ni... mak aku selalu buat,tapi tak tahu le sama atau tak, macam same je... kadang2 kalu takda ikan bilis, mak selalu guna isi ikan selayang dan campur dengan hirisan buah macang... yum yum sedapnya... aku ni kadang2 je buat sambal2 hehehe.. bab sambal2 aku ni malas sikit
all of a sudden itchiness strike my nose..
;)
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