Asian•gourmet
Sambal Belacan (Charcoal Roasted)
Sambal Belacan is our fridge must have seasoning sauce, no matter eat with fried noodle, fried rice or stir fry with vegetables, it always a great match. A very tasteful Malaysian hot sauce. We always heard from older say that hand-pounded Sambal Chili is more delicious, and the charcoal roasted Belacan is more fragrant.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 g Belacan
- 3 Bird's Eye Chili
- 2 Red Chili
- 1 Green Chili
- 3 Cherry Tomato
- 1 Shallot
- 1 clove Garlic
- 2 Calamansi
- 1 Limau Purut Leaf
- 1 tbsp Palm Sugar
- A little Sea Salt
Instructions
- 1
Toast or Roasted the Belacan, Cherry Tomatoes, Garlic and Shallot until fragrant.
- 2
Pour some hot water to Limau Purut Leaf to make it cooked and fragrant.
- 3
Put diced chili into stone pounder, then add in roasted belacan, Cherry Tomatoes, Garlic and Shallot. Pound until fine.
- 4
Add in Calamansi juice, palm sugar and sea salt.
- 5
Mix well and ready to serve.