My Sambal Belacan 1

Ingredients for 1 servings:

• 70 g chili pepper(s), small red, pitted
• 50 g pepper, red, pitted
• 1 tbsp lemon juice
• 15 g shrimp paste (Belacan)
• 2 tbsp sugar
• 1 tsp beef broth, instant
• 4 tbsp palm oil, premium
• 2 tbsp coconut milk
• 1 tbsp orange juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Like all sambal belacan, it’s incredibly hot, but with a coconut flavor. Recipe from Lombok, Indonesia

Wash the small red chilies, cut them lengthwise, remove the seeds, and cut them into thirds crosswise. Discard the stem and seeds. Remove the stems from the red chili peppers, wash them, cut them lengthwise, open them, and remove the seeds. Close them and cut the empty pod crosswise into pieces about 1 cm wide. Squeeze the lemon and use the juice, discarding the empty pods. Combine all ingredients in a blender (use a small jar if possible) and roughly puree on the lowest setting for no more than 20 seconds. Transfer to a small pan and thicken until creamy. Transfer to a sterile jar. Use teaspoonfuls and store in the refrigerator. It will keep for up to 3 weeks.