Pineapple and cucumber sambal

Pineapple and cucumber sambal

By
From
East
Makes
750 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
2 1/2 teaspoons belacan (malaysian shrimp paste)
30g dried shrimp
2 red bird’s eye chillies
1 1/2 tablespoons lime juice
1 1/2 tablespoons rice vinegar
2 teaspoons sugar
1/2 small ripe pineapple, trimmed, peeled, cored and cut into 5 mm pieces
2 small lebanese cucumbers, cut into 5 mm pieces

Method

  1. Wrap the belacan in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped belacan then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.
  2. Put the dried shrimp in an electric spice grinder and, using a pulsing action, process until finely chopped. Transfer to a food processor with the chillies and belacan and process until smooth. Transfer to a bowl and stir in the lime juice, rice vinegar and sugar. Add the pineapple and cucumber and stir to combine well. The sambal is best served immediately.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again