How to Make Sambal Belacan and Serunding (Thermocook Method)

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Here are the recipes and replay of Episode 1 of the Southeast Asian Cooking Masterclass Series –

Recipe 1 – Sambal Belacan

INGREDIENTS:

  • 2 large onions
  • 1 Tbsp chicken stock granules*
  • 75 ml Fish sauce
  • 2 Tbsp Belacan (shrimp paste) powder**
  • 1 Tbsp crushed dried chillies
  • 200g large red chillies
  • 150 ml vegetable oil
  • 2 Tbsp sugar

*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules
**Malaysian shrimp paste block or Indonesian Terasi or Thai shrimp paste

METHOD:

  1. Purée onion 7 seconds | Speed 7. Remove and squeeze out excess liquid.
  2. Purée fresh chillies 5 seconds | Speed 8.
  3. Return onion into Thermocook jar, add all other ingredients.
  4. Cook 30 minutes | 100°C | Speed 2 | measuring cup off.
  5. Optionally cook a further 20 minutes for a dryer, darker sambal.

belacan1

belacan2

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Recipe 2 – Serunding Daging (Spicy Shredded Meat)

INGREDIENTS:

  • 300 g cooked red meat or chicken
  • 4 Tbsp meat curry powder
  • 1 onion, peeled and quartered
  • 2 Tbsp garlic
  • 1/2 stalk lemongrass
  • 4 Tbsp cooking oil
  • 100 ml coconut cream
  • 1/2 cup desiccated coconut
  • 4 Tbsp sugar
  • 1/2 Tbsp chicken stock granules
  • 2 Tbsp tamarind concentrate

METHOD:

  1. Place cooked meat in Thermocook jar, process at Speed 8 | 4 seconds. Remove.
  2. Place onion, garlic & lemongrass in jar, process at Speed 10 | 8 seconds.
  3. Add meat curry powder, oil and cook 10 minutes |100°C | Speed 2 | measuring cup on.
  4. Add meat and all other ingredients, cook 20 minutes | 100°C | Speed 2 | measuring cup off.
  5. Remove and transfer into baking pan and roast in oven for 15 minutes | 180°C. Alternatively, pan-fry for 10 minutes or until mixture is dry to touch.

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