In my younger days, whenever the family gathered at my grandma’s kampung (village) house for linut (a glue-like delicacy made from sago starch), there would be no less than three kinds of sambal (dip). One would be watery…made from belacan (dried fermented prawn paste), ginger, chillies and asam paya and I don’t know what else, diluted with the super-delicious wild boar soup. This one was for the linut…and then there would be the usual sambal belacan which would go with the blanched kangkong (water spinach) and thirdly, there was a sambal hay bee (dried prawn dip) for the cucumber.
The other day, I found three ladies’ fingers in the fridge, not enough for a dish on its own…and a small cucumber. There was no way of cooking the two together, not that I know of, as they were not exactly compatible…but after pondering upon it for a while, I decided to make some sambal hay bee. It is quite easy really – you just pound some chillies (4-5) and squeeze calamansi lime (5-6) into it and add a tablespoon of sugar to balance the sour taste of the lime…and finally, you mix that thoroughly with the hay bee (dried prawns), pre-soaked to soften and pounded. This is what you will get in the end…
I think I had something like this once but I mixed the sambal with the cucumber slices which I was not able to do this time as I had the ladies fingers to consider. So what I did was – I boiled the ladies fingers till slightly soft and cut them into bite-size lengths and I cut the cucumber into chunks…and served everything as ulam (the traditional Malaysian way of eating raw and boiled/blanched vegetables, something like salad in a way)…
Yum! Yum! Very nice! You can give it a try.
This is a truly authentic Malaysian cuisine and it blends everything in superbly well together to make something absolutely wonderful, something that’s simply out of this world. A very Happy National Day to one and all. Together, we are one…
Comments on: "Together we are one…" (24)
Thaat’s a mean-lookin’ sambal you got there, Arthur..drool2
It was very nice! But have to use our very own udang kering Rejang…which is around RM70 a kilo right now. Sobs!
Hi Arthur…I like that. Appetizing indeed. My grandma used to make the udang kering sambal and we eat with long beans…yummy ! have you tried tempoyak sambal. Use a day old tempoyak…yummy to the dot. I love any kind of sambal…typical malaysian hor. Happy 53rd Merdeka to you and family. Will the one malaysia concept works ? :p
Yes, lightly boiled long beans, blanched kangkong, petai…all go well with udang kering sambal. Tempoyak? Never tried eating that with greens – just as a dip for ikan bilis…but cincaluk with chilli and lime goes really well with raw cucumber. Yum! Yum! Haven’t had that for a while now… 1Malaysia? No comment…..
P.S.:
I wonder if Claire has done anything yet with the udang kering Rejang that I gave her. The last time she mentioned it, she did not know what to do with it. Hehehehehe!!!
I think she wallop-ed everything herself , just that she did not mention on her blog it , lest I asked her for it lol!
Hahahahaha!!! No sound from her. Silence means consent! You are right!
wei wei. talking about me ah? no wonder my ear twitched.. hey, sorry STP.. i didnt mention, right? each time i stir fry my kangkong or any sambal belacan dish, i used a handful of those to soak and then fry with the chilies.. wowo.. not bad, u know.. next time i go sibu, i must buy back some!
Oh no…you don’t. If you come to Sibu, sure I will buy some more for you to take hime…and this time, since you are carrying it yourself, I can give you a lot more than the previous time! Hehehehehe!!!
Weird looking sambal….not too red. Why huh! Not enough chillies. :p
This is sambal udang kering, not sambal cili…so must have more udang kering than chilli lor!
I guess you can’t make it with the udang kering you have over there – must drown the taste with lots of chillies. These are very sweet – good to eat on its own. My Penang taxi driver-friend loves it with his drinks, so everytime I go over, I have to bring a tin-ful for him.
Too bad they’re mass-produced now, so a bit over-kering…and kind of hard. Not so easy for toothless people like me to eat unless made into sambal or pounded and used for cooking.
Together we are one malaysian
. Happy Merdeka to you and your family.
Same to you and yours. Keep our together-ness spirit alive always.
I can…I can!!! I do not mind eating raw… maybe “influenced” by my malay colleagues… all the ulam ulam… i eat… with the leaves and some look like “grass”… hahha… i wallop them with sambal belacan.. it is good to eat raw too.. but for ladies fingers, not raw la.. u said slightly cooked OK, it will be crunchy when u bite them, yes?
Yup…that’s it! I have seen the ulams at the hotels over there and also in some Malay shops. Gosh! They eat all kinds of things and they keep telling me they are all very nice. I always said,”Nampak macam makanan kuda!” Muahahahahaha!!!! I tried some and they were nice – just that I was not too sure what they are…and I think I’m more comfortable with the usual – cucumber, ladies fingers, kangkone, long beans…for ulam.
Now, back to the question – have you done anything with the udang kering Rejang I gave you? Or in desperation, you gave it away to somebody? Hehehehehe!!!!
hahaa… ok ok i answered in elin’s post.. yes, i still have though not much remaining liow
.. Gave away????? No way, man!! all the way from SIBU.. that was very generous of u.. how come i never post about that when u came the other time?? forgive me, old liow.. 
Good…good, still got some left. So next time you cook something with it – post and see. Hehehehehe!!! I think I have a number of recipes using that – even fried rice. Yesterday, the leftover sambal from my ulam post – I used to fry taugeh… Yum! Very nice also!
Great idea!
Another something I can make in the jungle!
Nice…and the best thing about it – it is healthy too! No oil, no salt, no msg…
oooi—da…kat…. you are supposed to host a linut makan gathering in Sibu?????
No leh? Not that I know of… But no problem at all if there are people coming – and there is wild boar! Can always recruit Ah Hiok’s help to prepare the linut, the sambal and what not…
Maybe someone can make linut and sambal for KNB’s “stag nite” at TOC’s place. Haha.
Dakek… Will need good sago starch. Last time, Hiok would get whenever she went home to Dalat. Now no more supply.
Wow. This really looks nice. Hand over the bowl please. ^_^
Come…come…help yourself! ROTFL!!!
Waaaaaaahhhhhhhh… sob sob sob sob… give me some tissues… *blows nose* I just watch ‘Funeral’ ad… and I cried and bawl… SOBBSSS~ I’ll come back later and comment on ur food when I’m more sane! Sobs!
What? That has been around for a long time now and you’ve just watched it? One of the best, if not THE best from the late Yasmin Ahmad. I think I shared the video before in one of my earlier posts…or maybe it was on Facebook. Have you seen the other one in this “Family” series by Yasmin – father and daughter? If not, you can click this link http://suituapui.wordpress.com/2009/06/21/dont-cry-daddy/ and watch the 2nd video clip in that post…but do be prepared to cry some more!!! LOL!!!
Enuff liao… enuff… later KL bajir kilat den susah laa… *sobs*
You watched? The father and daughter video clip… Oh, how it pricks my heart each time I watch it. Sobsss….pass me the Kleenex!!!
You know my bum sure itchy wan la.. sure watch. *sobs* Now see what you have done…eyes bengkak liao… thinking of my dad. *baWL* .
ROTFLMAO!!! Sometimes it feels good to cry your heart out. Therapeutic…
ya,dakek too! u really are a true melanau! the okra/ladyfinger with the sambal will be real yumm!
Not born 100% as one but definitely brought up as one… Yummmmm indeed! Really nice! Slurps! LOL!!!
Gosh…you just make me drool early in the morning. I love this sambal with cucumber……mmm. I need those calamansi……really miss them
LOL!!! Ya…it has to be calamansi! Lemon or other limes are simply not the same…
yeah..a true malaysian dish on this special day of the nation. Happy Merdeka yooo
Ya…same to you there. Keep the peace and spread the love…
this makes a very nice party platter! And it’s healthy right?!
It is…if you go slow on the dried prawns…but I always like a generous topping on the cucumber. Hahahahaha!!!
Cis… today merdeka and what did I do? Spend my time watch youtube and cry my eyes out of those touching ads. *pengsan* But yes… it’s somewhat thereupeutic, and made me reflect a lot too. Ads…and movies by Yasmin Ahmad are usually emotional and touches us deeply. If one felt nothing about her ads, then they’re either not Malaysian, or have no heart!
Ok… finish sobsob liao… comment on your ulam. LOL. Ulam…. is an acquired taste. When i was small… I dun like ulam… taste so bitter… and not nice, but as I grew up, I learned how to enjoy those bitter things… *drool* this sambal can go well with petai too, I daresay… and also the kacang sepat… (dono what they’re called in english… LOL… tau makan only!)
I googled and found out – snow/sweet peas. They’re nice…just boil a bit and eat like that…so very sweet. That reminds me – four-angle beans, also nice for ulam! Yum! Must have this again one of these days…
I love those youtube videos… So many nice ones, so many touching ones…but must post sporadically on Facebook or in my blog. Later, people say I have nothing to post, just simply post video clips from youtube…
oh yummmm…sambal haebee
my mum offered to make me a bottle before i came back. Kicking myself now for saying no..sigh….and what is this linut thing? i’ve heard of it before..and now im properly curious
Linut is something that looks like glue or starch. You dilute sago starch/flour in a bit of water and then pour in hot boiling water to get something thick and sticky and quite colourless – that’s linut. It is eaten by twisting a bit of it on a fork and dipping it in the special sambal made for it. By itself, it is tasteless – it’s the sambal and everything else that is eaten at such ulam sessions that make it so nice. Oh? You didn’t want your mum’s sambal hay bee?…And you did not bring any Rajang hay bee back to the UK with you? Oh dear….. LOL!!!
haha, at first i thot that is some minced meat ready to be cooked into something else.. so it’s some kind of dippings for the vege?? hmm, looks interesting to me…
Minced meat? The last time I saw in Kucing’s blog, it was smelly nuts… What’s next? Muahahahaha!!!!
Oh..very healthy. But i am not fans of sambal and hay bee.
Oh? You don’t know what you’re missing… So nice!
my mum said sambal and hay bee is bad for health. hahahaha. not a fan too
Never mind. Everything that is nice is not healthy…and I eat everything. Almost 60, old enough lah!