Homemade Tomato Sauce (using the PHILIPS AVENT Steamer Blender)

Homemade Tomato Sauce

(using PHILIPS AVENT Steamer Blender)

Ingredients:~

·      1 tbsp chopped onions

·      1 cup chopped tomatoes

·      ½ tbsp Italian Seasoning

·      2 tbsp sugar

·      1 tsp salt

·      1 tsp black pepper

Method:~

1.    Place the onions & chopped tomatoes into the PHILIPS AVENT Steamer Blender.

2.    Pour 200 mls water into the boiler and steam the vegetables for 20 mins till tender.

3.    Turn the jar over, to the blending position.

4.    Open the lid and put in the Italian Seasoning, sugar, salt & pepper.

5.    Close the lid back & blend for 10 seconds till smooth.

6.    Pour the homemade tomato sauce over the meatballs before serving.

sauces

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Sambal Hitam Pahang

Sambal Hitam Belimbing most likely came about when there is an abundance of belimbing buluh. This recipe was created to utilize these fruits rather than have it put to waste. This sambal is specifically well known in a few regions in the state of Pahang, namely Temerloh, Jerantut, Raub & Kuala Lipis. The name is reflected by the colour of the belimbing after being boiled for a length of time. This is a favourite sambal of mine due to it's sourness, spiciness and the crunchiness of the anchovies.

Ingredients:~
5 cups of belimbing buluh, cleaned, boiled with lots of water till the belimbing feels tender and turns dark in colour , drain. Usually, the belimbing should be boiled for a few hours.
2 tbsp oil
1/2 cup anchovies, pound coarsely
15 shallots / bawang merah kecil, pounded coarsely
10 of birds-eye-chillies, pounded coarsely


~The right Method~
1. Heat the oil. Put all the ingredients into the hot oil.
2. Continue cooking on low fire till the sambal is very dry & very dark in colour.


***I personally like the sambal a little wet but the anchovies crispy, hence I altered the recipe a little to suit my tastebuds.

~My twist in the Method~
1. Heat the oil. Deep fry the anchovies whole till crispy. Drain from the oil.
2.Then pound the fried anchovies just to break it up.
3. Use the same oil to sautee' the shallots and chillies till fragrant.
4. Add the belimbing buluh. Continue cooking on low flame till the liquid has reduced.
5. Put in the anchovies and toss it around. Remove from the fire.
6. This sambal keeps well especially when kept in a sterilized bottle.
7. Wonderful with plain white rice.

sauces

3

Sambal Tomato

Frankly, I love this sambal much more than our regular sambal belachan. Pan frying the ingredients first, in oil and allowing the flavours to develop makes this Sambal Tomato much much more richer in taste and the tomatoes somehow makes it taste 'fresh'! Pounding it with the pestle & mortar combines all the flavours beautifully! This sambal is best dipped with long beans, deep fried aubergines, fresh julienne cucumbers, deep-fried tofu & tempe.... Simply delicious!

Ingredients:~
2 tbsp oil
1 whole ripe & firm tomato, quartered
a large handful of birds-eye chillies
10 shallots (bawang merah kecil)
a thumb sized shrimp paste, roasted
1 tsp salt
1 tsp sugar

~Method~
1. Heat the oil in a pan.
2. Fry the shrimp paste, shallots, bird's-eye chillies and tomatoes till all the ingredients become soft & limp.
3. Remove from the pan and place everything in a mortar. Pound it gently with a pestle.
4. Flavour with salt & sugar. Combine all the flavours.
5. Serve in a little bowl and perfect eaten with white rice or dipped with vegetables!

vegetable

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Sambal Belachan

Sambal Belachan is an essential condiment for all dishes that we eat with rice. It gives the additional 'kick' to any dish. So simple to make, it keeps well. Covered & refrigerated. It can also be used as a base for many other dishes like kangkung belachan, sauce for belachan fish, asam pedas.

Ingredients:

• 8 fresh red chillies,deseeded
• 5 birds-eye chillies (optional)
• a thumb-sized shrimp paste, roasted on the stove fire
• 1/2 tsp salt
• 2 tsp calamansi lime juice

Method:

1. Pound the chillies & belachan using a mortar & pestle (or a blender...only as a last resort) till fine.
2. Put in the salt & squeeze the lime into the sambal.
3. Serve as a condiment with dishes eaten with white rice.

vegetable

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