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Mango Sambal
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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4 small young mangoes
4 fresh red chilies
2 tablespoons shrimp paste (belacan)
sugar to taste (about 2 tablespoons)
Preparation :
Skin mongo, clean, cut into half and remove seeds. Cut into bite-sized pieces.
Pound chilies finely.
Toast shrimp paste after pressing into a thin water. Alternately, heat in frying pan till crumbly and fragrant. Add shrimp paste to pounded chilies and pound again till both are well mixed.
Method :
Place mangoes into a bowl. Add pounded ingredients. Stir to mix and ensure that the mango pieces are well coated with the pounded mixture. If it is only for a single serving, use just sufficient mango slices and the required amount of pounded mixture.
A teaspoon of thick dark sauce and light soya sauce may be added according to individual taste.
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