My Sambal Belacan 2

Ingredients for 1 servings:

• 120 g chili pepper(s), red, curly, with seeds (cabe keriting merah)
• 50 g pepper, red, long, without grains (cabe besar merah)
• 25 g shrimp paste (Belacan, alternatively Terasi, Asiashop)
• 6 kemiri nuts, alternatively macadamia nuts
• 6 small onions, red (shallots)
• 4 medium-sized garlic cloves, fresh
• 2 lemons, juice
• 5 tbsp orange juice
• 4 tbsp palm oil, premium quality
• 3 tbsp white sugar
• 1 tsp beef broth, instant
• 3 tbsp coconut milk, creamy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Like all sambal belacan, it’s quite spicy, but with plenty of shrimp, lime, and coconut flavor. Recipe from Lombok, Indonesia

Wash the curly red chilies, cut them crosswise into approximately 1 cm long pieces, and discard the stems. 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 approximately 1 cm wide pieces. Weigh and chop the belacan (terasi, shrimp paste). Split the kemiri nuts lengthwise and halve the halves lengthwise and crosswise. Discard any rancid or moldy ones. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Squeeze the lemon and use the juice, discarding the empty hulls. Mix with the orange juice. Heat a medium-sized pan, add the palm oil, and let it heat up. First add the kemiri nuts, then the onions and garlic, and roast until the onions become translucent. Add the belacan (terasi, shrimp paste) and stir until fragrant. Deglaze with the orange juice, remove from the heat, and let cool slightly with the lid on. Combine all ingredients in a blender and blend on low for about 20 seconds. Return to the pan and thicken to a creamy consistency. Transfer to a sterile jar and top with a little salad oil. Use a teaspoon at a time and store in the refrigerator. It will keep for up to 3 weeks.