tag:blogger.com,1999:blog-37209461.post2400786899026592295..comments2008-10-02T02:44:13.952-04:00Elainehttp://www.blogger.com/profile/07069991632592422128noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-37209461.post-67495402782238531292008-10-02T02:44:00.000-04:002008-10-02T02:44:00.000-04:00oh! your sambal look so red and good!must be very spicy.. you so hard working deseed the chili..me no,just dump everything in the blender!lol!Beachloverhttp://www.blogger.com/profile/01293582350096756731noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-15435719117120718062008-08-30T21:18:00.000-04:002008-08-30T21:18:00.000-04:00This just looks SO GOOD!mylastbitehttp://www.blogger.com/profile/18429349044261366946noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-88185542423803490862008-08-29T13:07:00.000-04:002008-08-29T13:07:00.000-04:00I think the hk-style shimp paste should be fine. It's not as dry as the belacan blocks but definitely not as wet as hae ko.<BR/><BR/>Props to you for making sambal belacan! Time to find some ong choy or eggplants!Nate-n-Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-13289279527155864422008-08-29T11:41:00.000-04:002008-08-29T11:41:00.000-04:00judyfoodie: I have never seen hong kong style shrimp paste before so I cannot really tell you if it would be a good substitute. Is the paste wet? According to wikipedia, it's just another version of shrimp paste.The Expedited Writerhttp://www.blogger.com/profile/07069991632592422128noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-4467622846373759652008-08-29T11:16:00.000-04:002008-08-29T11:16:00.000-04:00That looks good. I only have the Hong Kong style shrimp paste that comes in a jar. Do you think I can substitute?judyfoodiehttp://www.blogger.com/profile/05935711718672686144noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-30424630165337837462008-08-29T10:55:00.000-04:002008-08-29T10:55:00.000-04:00sbjco: I used a food processor, I think that is why it's rather watery and thin. I like my sambal kinda thick and pasty but I don't have a mortar and pestle :(<BR/><BR/>pixie: The skin beneath my finger names and between my fingers were buuuuurning like mad for a day. But the amount was worth it :P<BR/><BR/>eatingclub: Hey we have that show here! Will go check it out :DThe Expedited Writerhttp://www.blogger.com/profile/07069991632592422128noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-57582096501035589412008-08-29T04:22:00.000-04:002008-08-29T04:22:00.000-04:00Looks a bit watery, it should be a bit more chunkier.sbjcohttp://www.blogger.com/profile/03581663920071937803noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-5218856417357331502008-08-29T02:58:00.000-04:002008-08-29T02:58:00.000-04:00Wah. Thats lotsa chillies there. I can feel the spicyness by seeing the pictures itself:Ppixiehttp://www.fark.mynoreply@blogger.comtag:blogger.com,1999:blog-37209461.post-32222072723496877992008-08-28T22:21:00.000-04:002008-08-28T22:21:00.000-04:00Oooh! I just saw the making of a sambal (forget which type) on _Food Safari_. Bookmarked/clipped!_ts of [eatingclub] vancouverhttp://www.blogger.com/profile/02776584853083815584noreply@blogger.com