Goreng Sambal Belacan

Goreng Sambal Belacan


5 Fresh Red Chilies, seeded & chopped
3 Fresh Green Chilies, seeded & chopped
6 to 10 Thai Bird's Eye Chilies
4 Shallots, peeled & chopped
1 Tomato, seeded & chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belacan/Shrimp Paste
1 Tbsp Palm Sugar/Gula Jawa
Kalamansi Lime, to taste
Sea Salt, to taste


Heat some peanut oil over medium high heat. Pan-fry all the chilies, shallots, tomato, garlic, remove and let it cool slightly. Then pound the pan-fried ingredients in a mortar pestle together with some roasted shrimp paste, palm sugar until you have a fine paste. Season with some sea salt and Kalamansi juice.


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