Ingredients:
200 gm dried chili pepper(soaked hot water for 20 min)
10 fresh red chili pepper
20 cloves fresh garlic(peel)bawang putih
1 lb shallot(peel)bawang kecil merah
3-5 inch old ginger(halia)
1 inch fresh tumeric(kunyit)
2-3 inch galangal(lengkus)
2 bundle lemongrass (10 stalk)(sliced)
10 pcs candlenut(buah keras)
1 cup oil
*Blend above ingredient until fine*
-----------------------------------------
2 tbsp salt
3 tbsp sugar
2 tbsp fried belacan (dried shrimp paste)
1 cup oil
Suggestion Dish: Rendang Ayam(Dry Curry Chicken) Ayam Masak Lemak(Creamy Curry Chicken) String Beans with Shrimp Sambal
Method:
1:Blend above ingredients until fine.Prepares wok with oil over medium heat.Add the blended paste into the wok,fry until fragrant.(About 30 minutes)
2:Add in all the seasoning ,plus belacan and mixed well.Fried for another 5 minutes before removed wok from the heat.
3:Let it cool down before storage.
Note:
This paste is good to use for curry ,rendang or sambal base.If you're cooking curry,just add in curry paste on top of this ready prepared paste.If you're cooking sambal,you can add in ground dried shrimp(hei bee) or kaffir lime leaves..I bet your own homemade sambal belacan is much much better than the brand out there!.Don't worried,you can store in freezer up to 1 year.Just take a small portion out for your daily usage from fridge.I think this batch will last me 6 months.Try to make homemade sambal belacan yourself,no preservative added,more healthy

15 comments:
Guilty! Guilty! *knock my head*
I use bottled ones :O
i love this with green mango! yum
Definitely good to have in the freezer. Looks so spicy, I like!
My sis bought bottled ones for me, aiyo, better than nothing for me.
After seeing your sambal its time for me to cook mine too but I have yet to find the kind of chili kering I want. The one here is overly spicy. Can't find the one like we have in Malaysia which is big and not as spicy.
wow..have to cook this nice belacan to keep for 6 months...mine finish up in few weeks and I had to made again...but no need to go outdoorslah..ha.ha..
sweet jasmine - Oh,I forgot to mention that in Penang, you do not have to made sambal. Can buy very fresh and nice sambal belacan in wet market.
tigerfish:
no need to feel guilty,if you're busy and not eating at home most of the time,ready make is good too!!
dhanggit:
Talking about manggo,I still have plenty in fridge,I better do something b4 go bad!
LCOM:
Yes,it's good to keep one or two container at home!
dawn:
I know how you feel,I bought plenty of ready made condiment when I was in Msia.
icook4fun:
yalor,how come here don't have the chili pepper like the one we can buy in Msia?.Lucky my mom bought some for me at last min.Remember next trip back home,bring more back here!!
sweet jasmine:
I didn't know in Penang we can buy fresh sambal belacan,if not I buy some home when I was in Penang..here different la,can't fried belacan during winter,all rooms and clothes are going to smell like dead rat... stinky!!
People are so funny about cooking smells. Once I had a visiting relative tell me she couldn't sleep in my house because I was cooking chicken soup! I thought to myself (but didn't say to her), "Go sleep in somebody else's house!"
walo! I am so lazy this days that I am going to use ready make ones! lol!
walo! I am so lazy this days that I am going to use ready make ones! lol!
Yours looks even more authentic than mine, to be very honest! I love dark colored sambals like that - it boasts of impending flavor (and deathly hotness, cos you said you didn't de-seed hehe).
nice to know u online! i totaly agree with u, the home made one is always much tastier than those ready made on of the shelve! i used to do that when i was in US..now i m back to Penang, Malaysia, but i think i will continue to do that too..
Wow. This recipe is awesome. I added crush tomato's to the recipe and it was great. Thanks for the super sambal recipe.
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