Authentic Village Shrimp Paste (Belacan Kampung)
Authentic Village Shrimp Paste (Belacan Kampung) is a strong-smelling fermented salty paste commonly used as a cooking ingredient in many Malaysians and Southeast Asian dishes. It makes its appearance in curries, sauces and sambal (spicy sauce).
Let’s make sambal belacan with AUTHENTIC VILLAGE SHRIMP PASTE
Sambal Belacan is a Malaysian condiment made with fresh red chilies, lime juice, salt and sugar. Sambal Belacan is the building block of Malaysian cooking.
- 4 Oz. (115 G) Seeded Chilies, Thinly Sliced
- 1 Tablespoon Authentic Village Shrimp Paste
- 1 – 1 1/2 Teaspoons Sugar
- 2 Tablespoons Calamansi Lime Juice Or Lime Juice
- Salt To Taste
- Wash the fresh red chilies with running water. Then de-seed and slice them. Transfer the chilies to a mortar.
- Heat up a wok or pan on low heat and toast the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chillies and start pounding with the pestle until fine.
- Transfer out the pounded mixture to a bowl, add salt and sugar to taste. Add lime juice (or Calamansi lime juice). Blend well. You can keep the sambal belacan in the refrigerator for a couple of days, or freeze in the freezer for a longer period. Remember to seal it in an airtight container, bottle or zip lock bag so that the refrigerator does not get infused with the aromatic smell of the shrimp paste.
- You can enjoy your fish, chicken, meat and vegetables with this sambal belacan.
If you don’t have a mortar and pestle, you can use a mini food processor to grind everything. If you like extra fiery kick in your sambal, you can add a few bird’s eye chilies.
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