Sambal Belacan
The Meatmen
January 19, 2016
Sambal belacan is the foundation of many Malay dishes. Learning how to make this crowd pleaser will definitely earn you some points with friends and family.
Now, what do we look for in a good jar of sambal belacan? It is crucial to toast the belacan paste until it emits a strong smell – after you get through the initial “stink up the kitchen” stage, what follows is an immense fragrance! Add some fresh chilies, aromatics and fresh lime juice to the mix and you’ve got yourself a wonderful keepsake!
This lovely condiment can be kept in the fridge and used in stirfrys, as a topping for soup dishes or even as a condiment. Go make yourself a jar now!
No Reviews
Ingredients
Adjust Servings
| 30g belacan (shrimp paste) | |
| 5fresh red chilies | |
| 10fresh chili padis | |
| 30g galangal (blue ginger) | |
| 4 shallots | |
| Juice from 15-20 calamansi (golden lime) | |
| 2tsp sugar (adjust to preference) | |
| 1tsp salt (adjust to preference) |
Directions
1.
Toast 30g belacan (shrimp paste) in a pan and break them up into small pieces
Mark as complete
2.
Stir fry till fragrant then set aside
Mark as complete
3.
5 fresh red chilies,
Mark as complete
4.
10 fresh chili padis,
Mark as complete
5.
30g galangal (blue ginger),
Mark as complete
6.
4 shallots,
Mark as complete
7.
Juice from 15-20 calamansi (golden lime)
Mark as complete
8.
2 tsp sugar (adjust to preference),
Mark as complete
9.
and 1 tsp salt (adjust to preference)
Mark as complete
10.
Blend slightly then add in toasted belacan
Mark as complete
11.
Blend till smooth
Mark as complete
12.
Serve with calamansi (golden lime)
Mark as complete
You may like these too
Leave a Reply