SAMBAL BELACAN (HOT SPICY SHRIMP PASTE)
Recipe since 1920's
FYI: Sambal Belacan-Spicy shrimp paste can be eaten in many ways of varieties as a sauce condiment eating with Plain White Rice, Crackers, Vegetable or Fresh Fruit Salads & also can be used as a base of Fried Rice or Grilled Seafood.
INGREDIENTS:
*Ingredients to be pounded together:
-5 Fresh Red chillies (Optional 3 Fresh Red Chillies & 3pcs Red Chilli Padi)
-1 tbsp belacan (dried shrimp paste to be toasted or fry with ½ tsp oil until fragrant)
-1 tbsp or 4pcs of green calamansi juice
-1 tbsp sliced green calamansi zest
Prepare Sambal:
-Pound Fresh Red chillies
-Add toasted or fried belacan & thoroughly combined (optional 1 piece of sliced
tomatoes to be pounded coarsely together)
-Add calamansi juice, zest & mix well
Serving:
-Serve Sambal Belacan as a sauce condiment with Plain White Rice, Fried or Grilled Fish, Crackers, Salad & Kella Celok (Tuna Tamarind in Clear Broth) or any of the Pindang menus.
Wish you the best of good luck for trying DIY cooking………….
