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  1. Sambal Belacan
Makes 1 cup
Ingredients:
1/8 cup cooking oil 1 (120 g) medium size tomato, halved and seeded 5 (20 g) shallots 10 (75 g) red chilies 8 (25 g) green chilies 1/2 tbsp (5 g) shrimp paste (belacan/balacan) 2 tbsp shaved palm sugar (gula melaka/gula merah) 1/4 tsp salt 1/2 lime
Directions:
Heat 1/8 cup cooking oil in a skillet over  medium heat for 3 minutes. Fry tomato and shallots till soft and brown  for 3 minutes. Remove and set aside
Next fry chilies until they turn a shade lighter for one minute
Drain the oil, leaving only 2 tablespoons of oil on the skillet and  turn down the heat. Fry the shrimp paste quickly, break the paste using  the spatula for 2 minutes. Remove from heat for later use
Pound the chilies and shallots in a mortal using pestle hard and  slowly for 8 minutes. Add tomato halves (skin removed), shrimp paste,  palm sugar and salt.
Pound till everything mixed well for 5 minutes
Squeeze lime juice into the mortar and mix well with spoon. Serve with selections of fresh and boiled vegetables
Notes: Chilies used here are mixed of green and red chilies, for presentation  purpose only since I thought all-red sambal is boring (although equally  delicious). Red chillies are more common for sambal belacan. If less hot sambal belacan is preferred, the chilies can be seeded before frying. Some people likes smooth sambal belacan, some preferred a bit of texture  to it. I like coarse, so pounding using mortar and pestle is the best  way for me to get the specific kind of consistency. Smooth sambal  belacan can easily be made using spice grinder / electric blender. Sambal belacan can be stored in refrigerator in a covered container.  Good for three days. Longer than that, the texture can be a little bit  dry.
Step by Step

Preparing ingredients

Preparing Sambal Belacan using granite mortar

    Sambal Belacan

    Makes 1 cup

    Ingredients:

    1/8 cup cooking oil
    1 (120 g) medium size tomato, halved and seeded
    5 (20 g) shallots
    10 (75 g) red chilies
    8 (25 g) green chilies
    1/2 tbsp (5 g) shrimp paste (belacan/balacan)
    2 tbsp shaved palm sugar (gula melaka/gula merah)
    1/4 tsp salt
    1/2 lime

    Directions:

    Heat 1/8 cup cooking oil in a skillet over medium heat for 3 minutes. Fry tomato and shallots till soft and brown for 3 minutes. Remove and set aside

    Next fry chilies until they turn a shade lighter for one minute

    Drain the oil, leaving only 2 tablespoons of oil on the skillet and turn down the heat. Fry the shrimp paste quickly, break the paste using the spatula for 2 minutes. Remove from heat for later use

    Pound the chilies and shallots in a mortal using pestle hard and slowly for 8 minutes. Add tomato halves (skin removed), shrimp paste, palm sugar and salt.

    Pound till everything mixed well for 5 minutes

    Squeeze lime juice into the mortar and mix well with spoon. Serve with selections of fresh and boiled vegetables

    Notes:
    Chilies used here are mixed of green and red chilies, for presentation purpose only since I thought all-red sambal is boring (although equally delicious). Red chillies are more common for sambal belacan.
    If less hot sambal belacan is preferred, the chilies can be seeded before frying.
    Some people likes smooth sambal belacan, some preferred a bit of texture to it. I like coarse, so pounding using mortar and pestle is the best way for me to get the specific kind of consistency. Smooth sambal belacan can easily be made using spice grinder / electric blender.
    Sambal belacan can be stored in refrigerator in a covered container. Good for three days. Longer than that, the texture can be a little bit dry.

    Step by Step

    Ingredients prep for sambal belacan

    Preparing ingredients

    How to Make Sambal Belacan

    Preparing Sambal Belacan using granite mortar

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