| A spicy dip adds interest to a simple meal of | | | | 1. Process red chilies, garlic, bird's eye chilies, kasturi |
| deep-fried fish or blanced clams and scalded baby | | | | limehalves, ginger and saw-tooth coriander leaves in a |
| squids. These tasty and easy-to-make dips are a | | | | foodprocessor to a rough pulp. |
| must for those who love the tang of bite. | | | | 2. Add seasoning to taste. |
| Cencaluk Chili Sauce Spicy Recipes | | | | 3. Transfer into a small serving bowl. |
| Ingredients : | | | | 4. Serve with baby squids or meat dishes. |
| 1.5 tablespoons good quality cencaluk | | | | 5. Serves 3-4 |
| 4.5 shallots | | | | Tamarind Sambal Sauce Spicy Recipes |
| 1 tablespoon sliced red chili | | | | Ingredients : |
| 1 tablespoon sliced bird's eye chilies | | | | 1 heaped tablespoon tamarind pulp mixed with 150ml |
| Seasoning: | | | | water |
| 1 tablespoon sugar or to taste | | | | 4 shallots, sliced thinly |
| 2 tablespoons freshly squeezed lime juice | | | | 2 tablespoons freshly squeezed lime juice |
| Method : | | | | 3 bird's eye chilies, chopped |
| 1. Slice shallots lengthwise. | | | | For sambal belacan: |
| 2. Put cencaluk, red chili, bird's eye's chilies and shallots | | | | 3 red chilies |
| ina bowl. | | | | 5 g toasted shrimp paste (belacan) |
| 3. Add in sugar and lime juice to taste. | | | | 3 kasturi limes, halved and squeezed for juice |
| 4. Stir well to mix | | | | 1-2 tablespoon sugar and salt or to taste |
| 5. Serves this relish when serving deep-fried mackerel. | | | | Method : |
| Chili Sauce with Saw-Tooth Coriander Spicy Recipes | | | | 1. Place red chilies, bird's eye chilies and toasted |
| Ingredients : | | | | belacan ina mortar and pound into a paste. |
| 4 red chilies | | | | 2. Add kasturi lime juice and a pinch of salt for taste. |
| 2 cloves garlic | | | | 3. Transfer paste into a bowl. |
| 2-3 bird's eye chilies | | | | 4. Combine tamarind pulp with water. |
| 1 cm piece young ginger | | | | 5. Mix and squeeze to obtain tamarind juice, then |
| 2 kasturi limes, halved and seeds removed | | | | strain. |
| 2 saw-tooth coriander leaves | | | | 6. Put tamarind juice, shallots, 1-2 tablespoons sambal |
| Seasoning: | | | | belacanin a bowl. |
| 1/2 teaspoon salt or to taste | | | | 7. Add lime juice, sugar and salt to taste. |
| 1 tablespoon sugar or to taste | | | | 8. Transfer tamarind sambal sauce into a serving dish. |
| 1 teaspoon sesame oil | | | | 9. Serve with any fried fish or grilled stingray. |
| Method : | | | | |