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.