Скачать с ютуб How to Cook Sambal Fish • Crispy Chilli Fish 三巴辣椒鱼 (Lai Huat) в хорошем качестве

How to Cook Sambal Fish • Crispy Chilli Fish 三巴辣椒鱼 (Lai Huat)

Before going on, we would like to give special thanks to Green Pan for letting us try out their high quality pan. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs. Since many of you have been asking, we're using Magimix food processor. You can also get it from major department stores in Singapore. --------- This is a dish inspired by Lai Huat Seafood restaurant in Singapore. Ever since we started this cooking channel, we seldom get the opportunity to eat out over the weekend because we're always stuck at home producing new recipes for you. Before we started this channel, we used to eat at Lai Huat Seafood a lot & we especially love their sambal fish. Their sambal was to-die-for. I'm not sure if they're still good but they used to be really nice. Have you tried it before? Let me know your thoughts about them. By the way, if you fancy, you can make more of the sambal chilli & keep them in the fridge as ingredient for other dishes such as sambal kangkung or even chilli crabs. As no preservatives have been added, please try to consume the chilli within a week. Refer to the ingredient list below or go to our website here http://spicenpans.com/sambal-fish/ for your easy reference. Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube:    / spicenpans   Facebook www.facebook.com/spicenpans/ Instagram www.instagram/spicenpans Blog: www.spicenpans.com Chat with us! [email protected] Thanks for watching! See you soon. xoxo Jamie on behalf of Spice N’ Pans Ingredients: Serves 4 ~500g of fish of your choice (we used pomfret) Marinate the fish with some salt on both side & coat the fish with some plain flour. Making the Sambal Chilli ---- 50g of dried shrimps - soaked for 20 mins then minced or pound 30g of belachan - dry toasted 2 teaspoons of salt 3 teaspoons of sugar Tamarind juice (mix 1 tbsp of tamarind w/ 0.5 cup of warm water) Blend the three ingredients below together & put aside: +++++ 1 whole bulb of garlic 160g of shallots Some water Blend the chilli ingredients below together & put aside +++++ 40 pieces of dried chilli - wash & soaked 10 pieces of bird's eye chilli (can be reduced or increased) 200g of chilli Some water