Sambal Belacan

"Sexy Sambal Belacan with Red Bow" :p

(self- crochet)

I'm Indonesian and I LOVE Sambal Belacan

How about you?? 

Sambal Belacan goes perfectly with foods,such as:  Fried Chicken; Fried Tofu; Tempeh; Fried Fish (typical Indonesian food)

I can even eat a big plate of rice with only Kerupuk Udang (Prawn Crackers) dips in Sambal Belacan!!!

Mum will start nagging me of course, it is unhealthy :p

~~Nom Nom Nom~~ 

Beside using it as a dip, Sambal Belacan is actually a "multifunction" ingredient that can be used to whip up other tempting "yum yum" foods - Kangkung Belacan (Belacan Stir-fry Water Spinach); Ikan Asam Pedas (Spicy Tamarind Fish Soup); even we can use it for Meesiam and Laksa!!

N.B:

Before making Sambal Belacan

Make sure that you haven't showered or washed your hair

 Have an air freshener at home

Because the smell will staining like 3 days at your home!! how powerful Belacan is!! haaa haaa...

But don't worry!!! you can make it in a large quantity, so your house will be Belacan-free for up to a year  : )

It's really can be stored up to maximum a year!!

Depends on how you keep the Sambal Belacan

Store them in a clean container/zip-lock bag and freeze it up!!

Tips:

I always store them separately (depends on how much i will going to use it for some certain food in the future)

So i don't have to take out the whole container just to defrost a spoonful of Sambal Belacan

It saves me lot of time while the freshness of Sambal Belacan can still be maintained

I used Red Onion instead of Shallot (Aussie Shallot worth as "Diamond") :p

Ingredients:

200 gr Dried Chili 

1 kg Red Onion 

1 bulb Garlic

2 inch Turmeric

150 gr Candle Nut

2 inch Galangal

4 Stalk Lemon Grass

250 gr Belacan (Shrimp Paste)

Oil

Salt and Sugar to taste

Method:

De-seedeed those dried chilies and soaked them in hot water

 (to soften; make sure to wear gloves before you are draining those chilies "You don't want a spicy hand, don't you??" )

Pan-fry belacan with a bit of cooking oil, set aside (this will enhance the aroma)

Put dried chilies; Red onion; Garlic; Turmeric; Candle nut; Galangal; Lemon Grass in a blender covered with oil; Blend

Pour the well-blended chilli paste to a wok

Stir fry them with the lowest heat for around 45 minutes - keep stirring (or until you can see the oil is floating up)

Add in pan-fried Belacan and mix well

Salt and Sugar to taste (depends on liking)

Cool them before you store and freeze 

Always check out the kitchen while you are chilling your Sambal Belacan, nasty fly will be attracted by your heavenly fragrant Sambal Belacan :p

Happy Cooking

xoxo