Ingredients :
- belacan 50-60gm- 2 pkts of fresh red chillies. Washed, deseeded & cut into slices/diced
- 8 pcs of chili padi. Diced but not deseeded for the spiciness. Omit if can't take the sambal too hot.
- 8-9 medium sized shallots. Diced.
- 1/2 bulb of garlic. Diced.
Method :
- Roast the belacan till fragrant over pan without oil. Remove.
- Stirfry the chillies without oil in the hot pan until more than half-cooked (abt 5min). Remove and set aside. Repeat with the diced garlic and onions.
- Then only pound the ingredients together with your pestle & mortar till it is fine. Repeat until all the ingredients have been pounded into sambal belacan. (I had to pound 4 rounds
😅. Alternatively, you may blend these ingredients till finer before pounding. ..or just blend all of them. I still prefer some degree of pounding as it brings out the flavours nicely compared to blended sambal belacan).
- Put all the sambal belacan into a bowl and mix well before storing in a clean, dry, glass jar. Store in freezer up till 3mths, fridge up till 1mth.
- Roast the belacan till fragrant over pan without oil. Remove.
- Stirfry the chillies without oil in the hot pan until more than half-cooked (abt 5min). Remove and set aside. Repeat with the diced garlic and onions.
- Then only pound the ingredients together with your pestle & mortar till it is fine. Repeat until all the ingredients have been pounded into sambal belacan. (I had to pound 4 rounds
😅. Alternatively, you may blend these ingredients till finer before pounding. ..or just blend all of them. I still prefer some degree of pounding as it brings out the flavours nicely compared to blended sambal belacan).- Put all the sambal belacan into a bowl and mix well before storing in a clean, dry, glass jar. Store in freezer up till 3mths, fridge up till 1mth.
Don't have calamansi limes with me...so I plan to add only when serving. Made 1 3/4 jam jars of sambal belacan with the above portions just now.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10156263205088677&set=pcb.1863066107287649&type=3
Credit: Tamera Kon
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/05/complete-recipe-sambal-belacan.html
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