Rakib AhamedSAMBAL BELACAN
October 24th 2010 09:17
Category: LOCAL CUISINE
sambal belacan, chilli with fried shrimp paste
A spicy Malaysia dipping sauce consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime, salt and sugar (to taste or optional). Originally being eat with rice as a dipping for ulam (all kind of raw vegetables). Today sambal belacan have been use as a condiment for almost every food in Malaysia such as paste for fried rice, grilled chicken or beef and other delicacies. For me personally, i still enjoy to eat it traditional way, as a dipping for ulam.
INGREDIENTS
4 oz seeded chilies (sliced thinly)
1 tablespoon belacan (shrimp paste)
1 – 1 1/2 teaspoons sugar
2 tablespoons lime juice
Salt (optional or to taste)
Method:
Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.
Heat up a wok or pan on low heat and “toast” the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it’s personal preference.)
Transfer out to a bowl, add salt and sugar to taste and add lime juice (or kalamansi lime juice). Blend well. You can keep the sambal in the refrigerator for up to a few days.
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