So... then I tried out what I taught were the simplest recipes in the book Cuzinhia Cristang: The Malacca-Portuguese Cookbook by Celine J. Marbeck, which I've mentioned in an earlier post. Were they really simple you may ask... well... I thought so. It took me just over an hour to prepare and cook the dishes, along with rice.
This is the first time I've made and eaten a sambal belachan anything, and that's exactly what you see in the picture of the Bendi Pas'agu - a sambal belachan variation with dried prawns. It was lovely, lovely, lovely and SO spicy. I had a tummy ache later from eating too much and not being used to so much chilli. Still, I was a happy girl. This is best eaten on the same day it is made.
The Ambiler Kachang however, was totally scrumptious after a night's rest. Really. I enjoyed just that and rice for a simple week day dinner on the day after.