Tuesday, March 6, 2012

Sambal Belacan

A must have spicy Malaysian condiment which goes well with fried noodles, fried rice, fish, etc. Everyone has his/her own version of Sambal Belacan.  A very simple recipe which called for chillies, belacan (shrimp paste), salt and sugar.  Before serving, a squeeze of lime/lemon juice is added into the sambal to give a little sourness. 

Ingredients: Adjust ingredients according to your taste.

large red chillies (or cayenne pepper)
bird's eye chillies
belacan (shrimp paste) - toasted


  • Put all the ingredients in a food processor and blend into a rough paste. 
  • Cook the paste with enough oil for about 15 minutes or until slightly thickened.  
  • Store in a clean jar.  The sambal can be stored in the fridge for weeks. 

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