Sambal Belacan
Posted by: recipetoshare on 13 Mar 2018

A good dish never feels completed if the dish is not served with an aromatic Sambal Belacan. If you travel a lot in Indonesia or Malaysia. Any Indo or Malay food will have different types of sambal. One of the famous or most frequent ones will be Sambal Belacan. The taste and the smell of shrimp paste (known as Belacan) are so good. It spices up your hunger to eat even more when you add this sambal with any meat dishes. You should try this sambal recipe.

Serves: 4 - 6 people
Prepartion: 30 minutes
Cook Time: 15 minutes

Give this food recipe a thumbs up if you like it ;-)

Ingredients
  • 20 long big chilies
  • 1 slice cut of shrimp paste with a width of 1cm. The size of the shrimp paste will 1cm x 6 cm x 1cm.
  • 1 and 1/2 tablespoon of sugar.
  • 1/2 half lime juice
  • 1 tablespoon of oil (for chilies)
  • 1 tablespoon of oil (for shrimp paste)
Method of Cooking
  • Cut the chilies into small pieces and remove the seeds. If you want spicier, you can leave some seeds.
  • Heat the oil and stir-fry the chilies. Outside east south Asian countries, big long chilies have thicker skin. Therefore it is quite hard to be pounded in mortal. Therefore it would be better if you stir-fry the chilies till it cooked and soft. You can skip this option if you can pound the chilies. If you decided to stir-fry the chilies. Once it is cooked and soft move the chilies into a mortal.
  • Heat the oil over low heat and toast the Belacan (shrimp paste) until the paste breaks and looks like tiny granules (sands). You can use the cooking spoon to cut the paste into small pieces for faster process. Do not burn the paste.
  • Once the paste has been toasted, mix it with chilies, sugar and start pounding until fine texture. See the image for the final result. Add the half lime juice and move the sambal into a bowl.
Note

To keep the sambal for couple days you can skip the lime juice. Do not add anymore salt, as the Belacan paste is already salty.

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