Sometimes I crave for hot and spicy food. A real authentic spicy food that is cook Malaysian style. My favorite spicy dish or in Bahasa Malaysia we call it sambal is the spicy shrimp and anchovies. The sauce has to be really hot that it will burn the tongue. The best time to eat this spicy sambal is after the sambal simmer and cooling down. The taste is more intense and better the next day.
For the white rice, I like to cook it with 1 inch fresh ginger root. Remove the skin and add the ginger root in the rice cooker. Sometimes I also add 2 pieces screwpine leaves for sweet fragrance. I also add a pinch of salt to the rice. You could omit the salt if you need to cut down on your salt intake.
Ingredients for the spicy shrimps and anchovies:
1/2 cup cleaned dry anchovies
1 small bowl cleaned shrimp ( I am using 31-40 shrimp per pound)
1 medium size yellow onion
3 tablespoon homemade sambal paste ( blended red chili, lemongrass, ginger, onion and garlic)
1/2 teaspoon shrimp paste (belacan)
3 tablespoon tamarind juice
salt to taste
1 cup water
4 tablespoon olive oil
In a big skillet, heat olive oil. Add onion. Let it cook for 1 minute. Then add anchovies.
Cook until onion translucent. Add 3 tablespoon homemade sambal paste and shrimp paste (belacan). Stir.
Add shrimp and water.
Turn off heat when shrimp turn pink.
Serve warm with white rice.