Sunday, September 1, 2013

Sambal Belacan Bawang Merah (Shrimp Paste Shallots Chili Dipping Sauce)


Sambal belacan has already been introduced and spoken about previously. Today, I share another style of elevating the spicy chilli dip/condiment. Shallots is the answer - either finely chopped and mix with the sambal or pounded/blended/processed together with the few essential ingredients. Whichever you prefer is not crucial. Basically its about shallots for sharpness and natural sweetness. How many to add again up to you  - more for an over powering taste or less for a mild taste.

While I am still at this post, I might as well tell you that during the  trip to Malacca, I bought a big block of belacan. The best I feel among the rest tried so far. .
The block was sliced, dried in the sun and stored in the fridge - perhaps will take me through another year or more because about half an inch to maximum one inch is enough for sambal dishes. As for sambal belacan, its simply superb and simply marvellous for the following noodle dishes.

Seafood Hokkien Mee
Lam Mee
Minced Chicken Mee Hoon Soup
Cantonese Seafood Yee Mee
Vietnamese Noodle Soup
To make
Ingredients (more or less)
10 red chilies
2-3 chili padi (optional)
1 inch belacan/shrimp paste (roasted) - click the link for other recipes.
3-4 shallots - roasted
1 lime - extract juice
Salt (only if needed)
Method
Except for lime juice, pound/process the rest of the ingredients.
Remove the paste and mix in lime juice and salt.
Enjoy with your meal and store the balance in the fridge.
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24 comments:

  1. Where do i get such nice recipies.. I am going to try that dip..
    Keep in touch,
    www.beingbeautifulandpretty.com
    http://instagram.com/beingbeautifulpooja

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  2. Super delicious shrimp and wonderful dip... superb clicks...

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  3. oh yes try before! love it! but the effort to make it is well.. too tedious!

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  4. Everything looks so mouth-watering, Nava! Would love to try out the roasted onion bit.

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  5. This was the way I was taught to make Sambal Belacan in Malacca!

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  6. Really love the recipes prepared with shallots.. The first click in awesome..

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  7. My favorite sambal ever, I can mix with fried noodles,rice and dip with cucumber,or kacang panjang,looks mouthwatering,spicy for sure :)

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  8. I am not only liking this Sambal BB sauce but I am thinking to make it. Nava I clicked on your previous post, and the ingredient Belacan is not taking me anywhere.

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  9. I love you clicks Nava and dip looks so tempting :-)

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  10. Delcious Sambal belacan, so yumm and also perfect.

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  11. I love this experiment and it indeed came out wonderfully well, which also is so easy to make...looks delicious and can almost feel the aroma of it.

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  12. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 2, 2013 at 9:47 PM

    Nava, love this sambal. So appetizing :)

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  13. Sambal is new to me but it looks magical :D

    Cheers
    CCU

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  14. Nothing beats a good sambal done the old fashion way of pounding.

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  15. Hi Nava, one of the most addictive and appetizing sambal belachan. And the best way is to pound manually. Nice click!

    Have a nice day.

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  16. Pounded shallots taste just awesome in any recipes or as such as a dip or chutney with boiled tapioca.. This too looks inviting !

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  17. wow, what a yummy and spicy sambal, love to make this without shrimp paste.

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  18. Love that spicy sambal..everything looks so yummy.. Drooling here

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  19. Very nice click you got Nava, looking appetizing :-)

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  20. That dip sounds so tempting! Will definitely try this one :)

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  21. sambal belacan is my favourite!

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