Rose’s Kitchenette

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Sambal Belacan

Ingredients:

20 red chillies

10 bird eye chilli

5 shallots

5 cloves garlic

1 dsp belachan, toasted

1 tsp salt

1 tsp sugar

juice from 4 local limes

Method:

1. Slit chillies and remove seeds, wash and drain dry.

2. Blend chillies with sliced garlic, shallots and belachan till fine.

3. Add in lime juice and salt and sugar to taste.

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January 27th, 2007 Posted by rose | Pickles and Dips | 3 comments

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3 Comments »

  1. Hi Rose
    Thank you, for sharing. I am learning to really cook with true flavors and it is important to me that i learn the proper way to cook a certain dish and once I understand and know what it should taste like and I want later I can add or delete. Your recipe for “sambal” will not go to waste with me. I live in Sacramento, CA black American and my family will get to taste another country.
    Von

    Comment by La Von | January 7, 2008

  2. Hi Rose,

    Thanks for sharing. I have written few of your recipes to try. Will let you the outcome. By the way I am looking for the sambal belacan recipe used for Hokkian Mee. I love the smell and my Hokkien Mee is not complete without the sambal. Please help me out. Take Care.

    Comment by pushpa soh | April 23, 2008

  3. Hi Rose, I interest on your sambal belachan, local we have few type of belachan, may i know which type you using?

    Comment by susan | May 6, 2008

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