Monday, 13 September 2010

Sambal Belachan

Sambal Belachan is an essential condiment for all dishes that we eat with rice. It gives the additional 'kick' to any dish. So simple to make, it keeps well. Covered & refrigerated. It can also be used as a base for many other dishes like kangkung belachan, sauce for belachan fish, asam pedas.
  • 8 fresh red chillies,deseeded
  • 5 birds-eye chillies (optional)
  • a thumb-sized shrimp paste, roasted on the stove fire
  • 1/2 tsp salt
  • 2 tsp calamansi lime juice
  1. Pound the chillies & belachan using a mortar & pestle (or a blender...only as a last resort) till fine.
  2. Put in the salt & squeeze the lime into the sambal.
  3. Serve as a condiment with dishes eaten with white rice.

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authorMarina Mustafa. Author of ten cookbooks.

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