0008 - Sambal Belacan 1.0

Toasted Shrimp Paste (Belacan) placed over slow fire till it's brownish as shown above. Mash into pieces.


Slice all of your Red & Chilli and dry blend them all. Yes, dry blend. No adding of water.


Depending on how much lime you have, need or want. Squeeze all the life out of them limes and just make sure you get rid of the seeds of course :)


See that "sand-look-a-like" powder above the mix of chilli & lime? That's the Toasted Shrimp Paste dry blended. Ouh. Add maybe 1/2 teaspoon of salt here as well. Not too much coz you don't want the sauce to be salty. Now mix them all up really good...


And you've got yourself the Sambal Belacan 1.0!

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There are many different types of making Sambal Belacan, depending, especially where you come from. Ingredients can range from sour mangoes, or equivalent local fruits to sugar. Yes... sugar. Weird huh.

Well, today's Sambal Belacan that i learnt from my mum is super-simple. The ingredients are only Fresh Green & Red Chilli, some Lime, toasted Shrimp Paste (belacan) & 1/2tsp of Salt. That's about all. Unlike the Mexican Sauce, Turkish Sauce, Indian Sauce, Whatever Sauce... this one, in my humble opinion is only nice eaten with warm rice accompanied by leavy vegetables.

This recipe, is very Melayu :)