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.Ingredients:
- 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
- Pound the chillies & belachan using a mortar & pestle (or a blender...only as a last resort) till fine.
- Put in the salt & squeeze the lime into the sambal.
- Serve as a condiment with dishes eaten with white rice.
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