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.
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| 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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