Saturday, 20 December 2014

Sambal belacan


Sambal belacan, is a comfort food for me. Like to make them in advance, stored in a bottle & eat it with my food anytime. I like to add them to my rice, to my fried noodles or when we are having hot pot ( steamed boat ). 

My sambal was pounded with my stone pounder. It takes a longer time but worth it all. The texture of the sambal is smoother & less watery. 

Stone Pounder

An easy recipe from Betty Yew's Asian Delights - All time favourite recipes. A recipe book which I have since I was in secondary school. 

Sambal Recipe : 
Ingredients 
5cm x 5cm x 1/2 cm piece of shrimp paste ( belacan ) 
8 fresh chilies
Fresh calamansi lime 

Preparation: 
1. Roast belacan in a pan until fragrant. 
2. Pound chilies until smooth with a stone pounder / food processor. 
3. Squeeze some calamansi juice on the pounded chilies. 

Voilà! 

Chin's notes :
1. Stone pounder takes a longer time but it does not cause the chilie paste to be too watery & the texture of the sambal is smoother. 
2. Bird eye chilies can be used instead of fresh chilies ( about 1 big handful). They can be very spicy hot!  Remove some of the seeds if you prefer less spicy hot. 
3. Belacan used





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