Out of the three dishes I've made for 8th Merdeka Open House 2013 Date & Theme: Treasures from Sabah & Sarawak, this Sambal Bawang Kampu came out unexpectedly delicious! Just that they're a tad salty so I've adjusted the recipe a little. This recipe also came from Her World CookBook Vol 78.
This sambal has no red chillies but aromatics like shallots, garlic and galangal. What's so unique is the sambal is stir fried with loads of spring onions (that's where the bawang name comes from) and green chillies! Kampu is actually Kampung!!!
I've used much less green chillies than I should but I really think the freshness of the green chillies add a whole lot more dimension to the dish. So essentially the spring onions and green chillies are the star of the dish together with the sambal. This is something that I will make again and again as Capt'n Hook seems to agree with me, other than too salty because of the sheer amount of dried shrimp, this dish is a winner.
Sambal Bawang Kampu
Serves 3 - 4
200 g spring onions, cut into 5 cm lengths
3 green chillies, slice thinly at an angle
50 g dried shrimp, wash and rinse until water is clear then soak for 30 mins
4 shallots (40 g), thinly sliced
1 cm galangal, minced
2 cloves garlic, chopped
1 cm piece belacan (10 g), roasted
2 Tbsp tamarind water
1 tsp palm sugar
2 Tbsp vegetable oil
Heat oil in a pan and fry dried shrimps will lightly golden brown. Stir in galangal, garlic and shallots. Fry until fragrant. Crumble in the belacan and stir. Add tamarind water and palm sugar.
Add in green chillies and spring onion, stir to mix well quickly. Dish up and serve with rice immediately.