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| You may toast your own shrimp paste and pound it into a powder form. or bought ready from store shelf. |
Combine all the mixed ingredient
Heat up a low medium heat wok,
add in the mixed ingredient in the wok and stir fry for less 5-8 minutes.
Sambal Belacan
Ingredient
250 g red chilli (after blend weight)
20 g roasted shrimp paste powder
1 tsp chicken granules powder
1 tsp salt
2-3 tsp adabi tamarind paste.(ready bought on store shell) or replace with fresh limes juice
20 g roasted shrimp paste powder
1 tsp chicken granules powder
1 tsp salt
2-3 tsp adabi tamarind paste.(ready bought on store shell) or replace with fresh limes juice
Direction
In a mixing bowl add in blended red chili , toasted shrimp paste, chicken granules powder and salt add in tamarind paste. Mixed until well combine.
Heat up a low medium heat wok,
add in the mixed ingredient in the wok and stir fry for less 5-8 minutes.
That's it. Dish up and set aside to cool down before bottling them.
That's it. Dish up and set aside to cool down before bottling them.
This Sambal Belacan can last longer when they are heated in a wok and also will discard the raw chili smell.