Sambal Chili

Ingredients:

250g Shallots
4 Cloves Garlic
200g Chili paste
200ml Asam Jawa juice
50g Balacan
100g Smashed Dried Shrimp
150ml Tomato Sauce
Sugar and salt for taste

Method:
1)  Grind the shallots and garlic separately till fine.
2)  Fried smashed dried shrimp till fragrant then keep a side.
3)  Fried shallots till 50% dried then add in garlic continue fry for 8 minutes.
4)  Add in chili paste. Fry for 8 minutes.
5)  Balacan followed by asam jawa juice.
6)  Lastly, add in fried shrimp, tomato sauce, sugar and salt.

Tips:
This sambal chili can be pre cook and keep into jar in the fridge for months.
Use for cook "sambal petai", "sambal nasi lemak", 4 angle bean, "Kangkong" etc.

Sweet & Sour Fish Fillet

Ingredients:

600g Fish Fillet cut into 11/2" x 2"
1 Cucumber cut into 3/4" cube
1 Tomatoes cut into 11/2" cube
1 Onion cut into 11/2" cube
Bit of rice flour
Cooking oil

Gravy:
Tomatoes sauce
Thai Chili sauce with seed type
Plum sauce
(proportion of the sauce 3 : 2 : 1)
Sugar to taste
Bit of water for dilution


Seasoning for fish fillet:
Salt
Sugar
Pepper powder
Tapioca Flour

Method:
1)  Season the fish fillet with seasoning for 2 hours.
2)  Coat the seasoned fish fillet with some rice flour.
3)  Heat up wok and boiled the cooking oil.
4)  Fried the fish fillet till golden brown and dish-up, keep a side.
5)  Keep 2 tbsp cooking oil in the wok. Fry the onion for a while, then tomatoes and cucumber.
6)  Add in tomatoes sauce, Thai chili sauce and plum sauce. Cook for a while.
7)  Add in sugar and water. Simmer for 1 minute.
8)  Lastly, add in fried fish fillet; a quick mix then off the flame.

Tips
1)  Don't over cook the fish fillet when mixing with the gravy.
2)  Make sure the fish fillet is well coated with a bit extra gravy but not too watery or too much gravy when serving.