PASTE - Sambal Belacan Paste

By Aemelia

Ingredients

• Spices:
• Belacan(shrimp paste) - 槟城福发行 Belancan
• Red Chilli (wash and dry before cut)
• Galangal (Sliced)
• Ginger (Sliced)
• Fresh Turmeric (Sliced)
• Garlic
• Shallot
• Candle nuts (Soaked and wash)
• Lemongrass (wash and sliced)
• Oil
• Sugar
• Salt

Details

Adapted from beachloverkitchen.com

Preparation

Step 1

Cut and mashed the belacan before fry on a wok over an open fire, BBQ pit would be best as this pungent smell belacan is flying.

I fried the belacan until it's dried and fine. After cool down, store the fried belacan in a Ziploc bag and then close in a air tight container.

Blend or pound all the spices, then slowly sauteed the blended spices with fried belacan on the charcoal BBQ pit. This sambal belacan paste is ready to use.


TIPS:
I blended half of garlic,shallot,ginger,turmeric,lemongrass,candle nut and oil for the 1st batch.I freeze this lemongrass spices for marination later ..You can use this spices to make satay or non spicy lemonade flavor food.

Use it to make curry or any sambal dished in minutes.
To make rendang(dry curry), just add curry powder, kerisik (grilled coconut flake)and daun limau purut (kaffir lime leaves) to infuse into any dishes.

To cook spicy fish or seafood sambal, just scoop the amount needed and add in some tamarind juice and other vegetables.