Recipe by Robin
"This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken."
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chopped serrano chiles, with seeds
belacan shrimp paste
garlic, peeled and crushed
fresh lime juice
fresh curry leaves
1 (1/2 inch) piece
galangal, thinly sliced
The amount of tamarind juice has been reduced from 4 tablespoons to 2 tablespoons by submitter request.
Too sour! Half the tamarind at least. Also, substituted jalapenos for serrano chilies, but that was OK. Good luck finding belachan. Low rating from my Malaysian family due to the sour flavour.
Great recipe but like others had mentioned add tamarind juice and shrimp paste according to your liking. I personally used a little less than half the amount. Also, i omitted the lemon juice as it was already a bit sour. hope this helps!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 16
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