Chicken Rice Chilli-Sambal Belachan-Mee Siam – Laksa Paste

You Need:

1. Fresh Chilli – seeded if you do not want it to be too hot

2. Garlic

A. Chicken Rice Chilli:

Blend together – For Chicken rice chilli – Remove the amount you want for sambal belachan. The remainder chilli + Garlic in the blender – add ginger. Blend until fine – add salt, sugar, lemon or vinegar. For immediate use – add hot chicken oil from the boiled chicken. It is ready to be served. If you want it to last longer – cook the chilli mixture and freeze them for future use.

B. Sambal Belachan:

Add Onions to ingredients prepared (1) and (2)

Cook over gentle heat. Add Belachan into the cooking mixture. Be sure you have windows and doors open to let the odour out! Add salt and sugar/cooking stock (e.g.chicken cubes) to make it tasty.

C. Mee Siam Paste:

With the above sambal sauce prepared add ‘hot bean paste’ and cook further. This becomes your basic paste for mee siam.

D. Laksa Paste:

With the Sambal belachan you add ‘daun kesom’ and cook further. Add lemon grass and keep cooking until it is fragrant.

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