Saturday, May 16, 2009
A spicy dip adds welfare to a ultimate nutrition of deep-fried seek or blanced clams and scalded child squids. These tasteful and easy-to-make dips are a staleness for those who fuck the kelp of bite.
Cencaluk Chili Sauce Spicy Recipes
Ingredients :
1.5 tablespoons beatific calibre cencaluk
4.5 shallots
1 containerful sliced flushed chili
1 containerful sliced bird's receptor chilies
Seasoning:
1 containerful dulcify or to taste
2 tablespoons freshly squeezed oxide juice
Method :
1. Slice shallots lengthwise.
2. Put cencaluk, flushed chili, bird's eye's chilies and shallots in
a bowl.
3. Add in dulcify and oxide humour to taste.
4. Stir substantially to mix
5. Serves this flavour when bringing deep-fried mackerel.
Chili Sauce with Saw-Tooth Coriander Spicy Recipes
Ingredients :
4 flushed chilies
2 cloves garlic
2-3 bird's receptor chilies
1 cm example teen ginger
2 kasturi limes, halved and seeds removed
2 saw-tooth flavoring leaves
Seasoning:
1/2 containerful briny or to taste
1 containerful dulcify or to taste
1 containerful benni oil
Method :
1. Process flushed chilies, garlic, bird's receptor chilies, kasturi lime
halves, colorful and saw-tooth flavoring leaves in a food
processor to a wrinkled pulp.
2. Add seasoning to taste.
3. Transfer into a diminutive bringing bowl.
4. Serve with child squids or meat dishes.
5. Serves 3-4
Tamarind Sambal Sauce Spicy Recipes
Ingredients :
1 concentrated containerful tamarindo mag integrated with 150ml water
4 shallots, sliced thinly
2 tablespoons freshly squeezed oxide juice
3 bird's receptor chilies, chopped
For sambal belacan:
3 flushed chilies
5 g toasted peewee adhesive (belacan)
3 kasturi limes, halved and squeezed for juice
1-2 containerful dulcify and briny or to taste
Method :
1. Place flushed chilies, bird's receptor chilies and toasted belacan in
a howitzer and blow into a paste.
2. Add kasturi oxide humour and a crop of briny for taste.
3. Transfer adhesive into a bowl.
4. Combine tamarindo mag with water.
5. Mix and tweet to obtain tamarindo juice, then strain.
6. Put tamarindo juice, shallots, 1-2 tablespoons sambal belacan
in a bowl.
7. Add oxide juice, dulcify and briny to taste.
8. Transfer tamarindo sambal sauce into a bringing dish.
9. Serve with some cooked seek or cooked stingray.
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