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Sambal Belacan
By Meatmen
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 bowl
:
| 30 | g belacan (shrimp paste) |
| 5 | fresh red chilies |
| 10 | fresh chili padis |
| 30 | g galangal (blue ginger) |
| 4 | shallots |
| Juice from 15-20 calamansi (golden lime) |
|
| 2 | tsp sugar (adjust to preference) |
| 1 | tsp salt (adjust to preference) |
| 1 | Toast 30g belacan (shrimp paste) in a pan and break them up into small pieces. |
| 2 | Stir fry till fragrant then set aside. |
| To food processor add | |
| 1 | Blend all the ingrdients (except belacan) slightly. |
| 2 | Then add in toasted belacan. |
| 3 | Blend till smooth |
| 4 | Serve with calamansi (golden lime) |
User-contributed recipes are not retested by Magimix.
Chef’s tip
Sambal belacan is the foundation of many Malay dishes. Learning how to make this crowd pleaser will definitely earn you some points with friends and family. This lovely condiment can be kept in the fridge and used in stirfrys, as a topping for soup dishes or even as a condiment.
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