Friday, 21 June 2019

Sambal Sweet Coconut

If you like sambal dried shrimp, or hae bee hiam as locally commonly known as, you should enjoy this substitution using fresh grated coconut in place of part of the dried shrimp - not so salty,  has a softer texture, and does not have a strong prawn taste 😋

It can be used as a bread filling, or the toppings of toast, or even go with your steamed rice 😍


2 tsp fried onions crsips
2 tsp chopped garlic

1 onion, peeled and chopped

25g dried prawns, soaked and chopped finely, save the soaked water
3 tsp nasi lemak sambal chilli paste
50g palm sugar granule/gula melaka

2 tbsp water from soaking dried prawns

250g grated coconut

Salt and black pepper powder to taste

1 tbsp roasted almond, fine chunks

1 tsp glutinous rice flour mixed with about 30g water

1 tbsp coriander, cut into fine bit



Pictures are for demonstration only.

1.Heat about 2 tbsp of olive oil  in a pot at medium heat. Add onion crisps and chopped garlic, stir fry till fragrant. Add in the chopped onion, and stir fry till soften and fragrant (not shown in picture).

2. Add in the chopped dried prawn, and stir-fry till fragrant.
Then add in the nasi lemak sambal paste, palm sugar granules/gula melaka, and the soaked prawn water. Wait for the hot mixture to bubble.

3. When the sauce starts to bubble, stir in the grated coconut.

4. When the coconut is well coated with the sauce, pour in the glutinous rice flour water, stir and wait for the glutinous rice flour water to turn into paste before mixing with the coconut. The sweet and spicy coconut is almost ready when it becomes sticky and a little glossy.

Finally, add in the roasted almond chunks and chopped coriander leaves.

5. Transfer the sweet and spicy coconut to bowl, and let it cool down to room temperature before refrigerate.

Thaw the refrigerated sweet and spicy coconut about 1 hour before shaping the dough.

For the leftover sambal sweet coconut, it can be used as the toppings for bread and serve as toast with cucumber slices,

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