Sambal Belacan

Mention sambal belacan, then you gotta ready to deal with the ultimate fiery heat in your mouth. This no-cook chili paste is a must-have condiment with most of our Malaysian dishes and we love it despite literally dying while enjoying it.

Call us crazy but we simply love this abusive torment.  

A

10g shrimp paste or belacan

4 bird-eye chillies

4 chilli peppers (fresh) 

2 cloves of garlic

1 tbs of dried shrimp - washed and toasted

1 shallot

B

2 calamansi 

1 tsp palm sugar

1 tsp fish sauce

Toast shrimp paste on a dry pan until fragrant.  Start pounding the ingredients  in A one by one according to list. Pound each roughly and not a smooth paste.

Now add ingredient B, this time don't pound it, else you'll have chilies all over your face! Rather move the pastel to evenly mix it.

                                  

Store sambal belacan in a clean and dry bottle. It can be kept for up to a month if refrigerated.

Enjoy...jue