Assalamualaikum. Melihatkan pokok daun limau purut yang tinggal batang dan dahan tanpa sebarang daun menimbulkan tanda tanya. Nak kata dimakan ulat, pokok sebelahnya elok saja. Ke ulat ni pilih daun juga nak makan? uhuu.Terpaksalah menahan diri nak makan tomyam atau rendang jawabnya. Kalau nak masak pun,tak berdaun limau purutlah.
Duk membelek reading lists hari tu, mata tertarik dengan nama masakan ni. Tak pernah ku jumpa pula hidangan ni walau duk area2 Pahang-Johor ni. Jiran semua orang Selangor, mana nak jumpa kan. Rumah jiran ada belimbing buluh yang banyak, maka tak sahlah tak buat kan. Pokok rumah ni tak berbuah lagi. Aku masak semangkuk, esoknya aku buat lagi atas permintaan hubby. Sudah dalam senarai makanan kegemaran. Sedap bebenor!! Bila ada depan mata, tak sah kalau tak ulang tambah. Atas kerana kesedapannya aku siap promote dan bagi resepi pada mak di kampung lagi.
Sambal Hitam Pahang
Resepi :wendyinkk
Bahan-bahan:-
100gm dried anchovies (ikan bilis)
100gm belimbi (belimbing buluh/belimbing asam)
25gm bird’s eye chilli
2 red onions
5 shallots
125ml oil
Salt to taste
Sugar if needed- mel tak letak
Kaedah:-
1. Rinse anchovies, drain and coarsely pound them (You can either mill, or use a food processor). Set aside.
2. Grind shallots and bird’s eye chilli together. Set aside.
3. Grind belimbi and set aside
4. Thinly slice red onions.
5. Heat a wok on medium heat and put in oil. Cook onions until it looks translucent and soft. Put in shallot chilli mixture. And cook until it looks slightly golden.
6. Put in anchovies and cook until it looks lightly golden and seems dry. *
7. Put in belimbi paste and turn heat to low, cook until the mixture turns dark brown and crispy.**
*Taste it after step 6 to determine whether salt is needed. Different types of anchovies, different levels of saltiness. The sambal should be very slightly oversalted. I used 1/3 tsp salt.
**Taste it after you add in the belimbi paste to determine whether sugar is needed. I didn’t put any
Resepi :wendyinkk
Bahan-bahan:-
100gm dried anchovies (ikan bilis)
100gm belimbi (belimbing buluh/belimbing asam)
25gm bird’s eye chilli
2 red onions
5 shallots
125ml oil
Salt to taste
Sugar if needed- mel tak letak
Kaedah:-
1. Rinse anchovies, drain and coarsely pound them (You can either mill, or use a food processor). Set aside.
2. Grind shallots and bird’s eye chilli together. Set aside.
3. Grind belimbi and set aside
4. Thinly slice red onions.
5. Heat a wok on medium heat and put in oil. Cook onions until it looks translucent and soft. Put in shallot chilli mixture. And cook until it looks slightly golden.
6. Put in anchovies and cook until it looks lightly golden and seems dry. *
7. Put in belimbi paste and turn heat to low, cook until the mixture turns dark brown and crispy.**
*Taste it after step 6 to determine whether salt is needed. Different types of anchovies, different levels of saltiness. The sambal should be very slightly oversalted. I used 1/3 tsp salt.
**Taste it after you add in the belimbi paste to determine whether sugar is needed. I didn’t put any
5 comment
mesti sedap ni...
ReplyDeleteSalam mel.. kalau kt sini, ulat beluncas paling suka mkn daun limau purut tu, mmg sekelip mata gondol daun tuh.. huhu.. tp kalau ngan pisang2 sekali hilang, maybe bln sbb ulat kot. huhu...
ReplyDeletekt umah kt kg ada pokok belimbing buluh nih, selalu buah lebat. aritu time balik berangan nk buat sambal hitam pahang nih, tapi resepi dr blog lain. xjadi lgsg. haha.. dlm resepi tu masak belimbing tu smp hancur dan kering, tp xtau la mana silap dia. belimbing tu rupa jd sgt disaster dan pelik.. lgsg bazir camtu je. lepas tu x buat dah. kui kui.. nx month nk blk kg, abah ckp byk belimbing buluh, nnti try resepi ni pulak.
Ayu Azmir :-Memang sedap!
ReplyDeleteTun :-Lepas ni balik kampung boleh la buat tun..InshaAllah guna resepi ni menjadi..Sedap!!
tak pernah rasa lagi tp tu la klu sy masak agak2 ada ke yg nak mkn. takut tak mjadi je
ReplyDeleteLynn kamarul :-Mel pun 1st time buat ni. inshaaAllah kalau ikut betul2, jadila dia..Kalau suka serunding,, akan tersuka jugalah yg ini ^^
ReplyDelete