Sambal Belacan
This is the holy grail of all sambals in Malaysia. It is the base of so much Chinese and Malay cooking. Often served as a condiment or added to dishes at the start of the cooking process.
Ingredients 4
60 g long red chillies, seeded, chopped
20 g bird’s eye chillies, seeded, chopped
2 tbsp Belacan, toasted, see tip
2 calamansi limes, halved
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Method 2
Using a mortar and pestle, crush the into a paste. Add the and salt, and keep pounding until smooth. (It is okay to have a few chunkier bits in the sambal for texture.)
Just before serving, squeeze over the .
Diana Chan's tips
To toast the belacan (shrimp paste), place in a frying pan over medium
heat and cook, turning frequently, for 5 minutes.
This recipe makes 100g sambal. Store in a clean, sterile, airtight container in the refrigerator for up to 2 weeks.
