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Wednesday, 26 June 2019

The Best Sambal Belacan Dipping Sauce

Sambal is a popular condiment in Malaysia, Indonesia and Singapore.  

It is usually made from chillies, spices, herbs and belacan (shrimp paste).  Sambal belacan is made either for frying process or dipping sauce.

Today I would like to share with you my new found love, my best sambal belacan dipping sauce.  If you like chilli dipping sauce which is sweet and tangy taste, you really got to try this. 



Best Sambal Belacan Dipping Sauce

Ingredients

5-6 fresh chilli
10 green bird's eye chilli
4 medium size onions (cut to halves)
2 clove garlic
1" belacan (shrimp paste)
10 limes (squeeze out juice)
 (save 3-4 lime skins to blend in later)
3 tbsp sugar
1 tbsp brown sugar
2 tsp salt
2 tbsp vinegar

Method

Place the onions and belacan in a frying pan. Toast the belacan till fragrant and the onions till lightly char.

In a blender, add in the lightly char onions, garlic, toasted belacan, sugar, brown sugar, salt, lime juice and vinegar. 
Blend about 15 seconds; then add in all the chillies and lime skins. Continue to blend till to the paste texture you like.
(You may grate more lime skins in if you like).

Store the chilli paste sauce in a glass container.

* This sambal chilli sauce will taste much better the longer it is kept.
Store in the fridge up to 2 weeks.



This dipping sauce is good to go with any fried fish, fish cakes or slice some cucumber and dip in it. Yum .... drooling 🤤🤤





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