In a bowl, whisk the sambal oelek with the lemon juice ... Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat ...

This recipe makes more sambal than you will need for one dish ... For this sambal, use Malaysian or Singaporean belacan (fermented shrimp paste), which is drier than the Thai version.

Make a restaurant-worthy shrimp cocktail at home with not one, but two, dipping sauces inspired by the South: a classic horseradish rémoulade or one with Vietnamese-inspired flavors.

You can substitute the similar wood ear mushrooms. Serve these noodles with fresh lime juice and sambal belacan - chilli shrimp paste, which you can either buy (it comes in jars) or make yourself.

To make the sambal, put the chillies in a bowl of lukewarm ... Soak the clams in heavily salted cold water for 20 minutes ahead of making this recipe. Pandan leaves add a lovely perfume to the ...

Nasi ulam is served traditionally with blanched vegetables and sambal belacan, a spicy fermented shrimp paste. The word “ulam ...