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Sambal Belacan – a Malaysian chili sauce

updated

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Ingredients for 1 servings:

  • 9 chili peppers, e.g. cayenne
  • 5 small chili peppers (bird’s eye or Thai chilies)
  • 5 chili peppers, dried
  • 10 shallots
  • 5 garlic cloves
  • 30 g shrimp paste
  • 200 ml oil
  • 200 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Blend the chilies, shallots, garlic, and shrimp paste with approximately 200 ml of water in a blender. Heat the oil and fry the chili paste briefly, then reduce the heat to low and simmer for another 15 minutes. Allow to cool, then transfer to a glass container, for example, and store in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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