Make your own sambal belacan and never again be at the mercy of hawkers who stint on the good stuff.
As promised last week, I am sharing my version of sambal belacan.
This is the fried version that goes with radish cake, noodles, char kway teow and fried rice. You can also fry French beans, long beans and all kinds of meat with it.
This recipe is enough for two to three jars of sambal belacan.
Some people like to remove the seed from the chillies. But not only is that too much work, it halves the heat of the chillies.
In fact, to take the heat up several notches, I throw chilli padis into the mix which results in a fiery aftertaste. You can always add more if you fancy that tongue-burning sensation.
This article was first published on March 29, 2015.
Get The New Paper for more stories.