Finally, yes .... I am on vacation! so guess what! I have time to romance my blog. It is always a pure joy for me to click away on the keyboard and someone on the receiving end gets to cook something heart-warmingly wholesome for their family. Since my son has been enjoying his pumpkin puree or pumpkin ala rice cereal, there is still a lot of pumpkin left so we have also been eating pumpkin ala this and that.
This recipe requires the use of a very Malaysian ingredient called 'Belacan', also known as shrimp paste. Shrimp paste consists of tiny shrimps fermented with salt, pressed into shapes like blocks of butter or round discus pieces which are then wrapped in brown paper or vacuum packed for freshness. The smell is pungent and only a small portion is required for a single dish. Another important Malaysian ingredient here is the 'Assam' also known as tamarind paste. This paste is used to give this dish a sour tinge.