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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Ingredients==<br /> [[File:Shrimp.paste-Sambal.Belacan-01.jpg|thumb|right|Sambal belacan, made with mixed toasted &#039;&#039;[[shrimp paste|belachan]]&#039;&#039;, ground chilli, kaffir leaves, sugar and water]]<br /> [[Chilli pepper]]s are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the [[bird&#039;s eye chili|bird&#039;s eye chilli]] ({{Lang|ms|cili padi}}), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or [[sambal]]; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies.</div>

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