Thursday, April 14, 2011

Sambal Belacan


Finally, I thought I might as well tell you about the famous Belacan. Akin a must for our Malaysian dishes which I have already previously mentioned (Grilled Belacan Lemongrass Fish, Belacan Fried Rice, Belacan Sambal Prawns & Belacan Fish Sambal). Sambal Belacan on the other hand is our famed local condiment, dip or you can also say a Malay chutney. I generally make in advance because I love sambal belacan for every other meal. It goes well literally with anything, yes please, anything (Rasam Crab Legs, Kampung Fried Rice, Sodhi, Chinese Turnip Stew, Rice Congee, Hokkien Mee, Ikan Bilis Noodle Soup, Chicken Wanton Soup & Chinese Fried Rice). 

Sambal Belacan can be made fresh daily, or made in advance and stored in the fridge. Traditionally, this spicy rocking me and you up dip is still until this day made by pounding in a mortar/batu lesung. Yes, that's how it should be I agree. I however had enough of pounding. No more, Cannot anymore. I don't want to except once a while. So, I use the blender and pulse. The dry small blender does a good job, but if you insist on the big blender, I'm not sure. Maybe you have to add a tiny bit of water for the motor to spin. Otherwise, I'm afraid motor will burn you wallet. Not worth for the sake of sambal belacan. A basic blender is around RM100 and ingredients for sambal belacan won't even cost you RM5.00. 

Now, the other essential tip I must tell you is that sambal belacan can turn basi/or moulded. My experiences has spoken, though I don't know what's the secret to store bought ones, even the home made ones you can buy at neighbourhood mini markets. So, essentially, you should store sambal belacan in individual tiny containers, freeze and bring out as and when needed. Anything else I have missed out? Oh-okay, birds eye chillies in sambal belacan is not for the faint heart, think before you add. Done. 

Ingredients
10 red chillies (can remove the seeds or not)
2 to 3 birds eye chillies (chilli padi)
½ inch belacan - roasted
Calamansi/limau nipis juice – as needed
Salt for taste

Method:
Add chillies (both types) and belacan into a blender/food processor.
Blend to either a smooth or rough paste (whichever you prefer)
Mix with lime juice and salt.

Store in containers and freeze. 
Don't forget to trend alongside "cook with nava-k" on every other social media please. 

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14 comments:

  1. great to eat with Pan Mee....yum!

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  2. I love sambal belacan or anything to do with belacan. Haha.. Yummays!

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  3. Thank you for sharing the recipe! I must try it out sometime.

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  4. I bet this will also be a good dipping sauce for fried or grilled fish and even meat! I can already imagine the taste, Nava!

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  5. The sambal is always the best accompaniment to any dish that comes in handy when brought overseas, that is if allowed past customs.

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  6. This sounds to spicy... Now I have to figure out what I can replace shrimps with to make it vegan and have it taste about the same... hmmm...

    arts

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  7. sambal belacan is one of my fav side dish. the more spicy it is...the more delicous it will be...hehe

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  8. thanks everyone for the mix comments, this is something we cannot leave without at home, everything will go with sambal belacan for us.

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  9. Just by looking at the color... arrrggh my fav! But cannot eat too much. Pimples. LOL

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  10. Che-Cheh - just a bit already killer.

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  11. This for me is what defines Malaysian food, always ask for them in Mamaks before even with roti :)

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