Dried chilies are only available from Chinese / Asian grocers there are many different types of dried chilies normally I would go for Kashmiri chilies. Fresh chilies are available all year round from supermarkets. Belacan is also more fragrant if it is roasted. Normally it’s Thai shrimp paste is available in Chinese / Asian grocers if you want Malaysian belacan it’s best to go to a seller that sells Malaysian products like on Facebook groups. It is available in jars or cardboard boxes. Sambal chilli belacan making from scratchīelacan is available from a Chinese/ Asian grocer also call in English Shrimp paste. To make it is not difficult but it takes some time to make decent sambal. Now that I am living abroad it is not so easily available. Here is a link on how to make nasi lemak and curry noodle where sambal chilli belacan is served. Serve alongside as a relish with rice and noodles. It’s commonly found as street food in hawkers stalls in Malaysia. Some describe it as strong and foul and rotten smelly. Also known as Trassi in Indonesian and Kapi in Thai. Belacan is also known as shrimp paste made from tiny shrimps fermented with salt, it has got strong flavors. Its strong hot and umami flavor pimps up the flavors of bland dishes. Chili sambal belacan is a common Malaysian side dish that is great served with plain rice and with some side dishes. Prep Time: 25 minutes for preparing and pounding the ingredients.Ĭook Time: 5 minutes for toasting the belacan.This is a blog post on sambal chili belacan making from scratch. Stir to mix just before serving or use.Ĥ to 6 red bird’s eye chilies (Cili padi).Ħ calamansi to be squeezed for the juice. Squeeze the calamansi juice into a cup and add the juice to the paste.ħ. And then, add the toasted belacan and palm sugar and continue to pound until the paste is fine.Ħ. After that, transfer the chilies to a stone mortar and pound them until the pieces are mashed up.ĥ. Slice the red chillies and small chillies and remove the seeds. When this done, transfer it to a small bowl and let it cool.ģ. Heat up a pan on low heat and toast the belacan for about 3 to 5 minutes or until it is aromatic.Ģ. I noticed that the chilli paste tastes a bit better if a pestle is used to pound the ingredients in a mortar bowl.ġ. Alternatively, chilies and toasted belacan may be placed in a food processor, leaving it a bit smelly. It is better for you to use a mortar and pestle set. You can keep the paste in the freezer for longer storage. If you are not consuming the paste or not using it straight away, transfer to a jar and store in the refrigerator. When you toast the belacan, be sure to open the windows and turn on the range hood or kitchen exhaust fan. Calamansi is a citrus fruit like lemon and limes. It is dark brown and sweet and is in liquid form.Ĭalamansi (Limau Kasturi) juice is added to the sambal just before using it as a dipping sauce or as a cooking ingredient. It is used as the base for fruit rojak, and as a topping for Penang Assam Laksa. I have included palm sugar (Gula Melaka) for a deeper caramel flavour.īelacan is a hardened block of fermented shrimp paste made of geragau (a type of small shrimp like krill), that has been salted, dried, and fermented, and is an essential ingredient in Malaysian cuisine.īelacan is not to be confused with Petis Udang (Hae ko) also called shrimp or prawn paste in English. Belacan itself is salty enough and you can omit salt. It goes with just about everything and can be both a dipping sauce and an ingredient for other dishes.Īt the minimum, you will need chilies, belacan (shrimp paste), and calamansi (Limau Kasturi) juice. Many meals are incomplete without this spicy and savoury condiment. Sambal Belacan is a vital chili condiment in Malaysian cuisine.
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