A bottle of homemade sambal belacan (belachan) – a handy condiment to have. I am a self confessed sambal belachan addict. Now that I started making my own sambal belachan chilli, there is no turning back for me. It is such a handy condiment to keep in the fridge – you can add a little to any dish for some heat and it’s a nice chilli condiment for almost any Asian dish such as fried bee hoon and fried rice.
You can use it for stir-fries (pictured above), or fry it with some dried shrimps, garlic and shallots for a more Chinese version of spicy dried shrimps, or more commonly known locally as hae bee hiam. Making your sambal belachan is really easy since there is no cooking involved (except for toasting the belacan beforehand). Mine is the simple version where there is no prolonged frying of the paste involved. It stores in the fridge for slightly more than a week.
A little warning though - your kitchen will smell kind of pungent when you make sambal or when you cook with sambal - but to me, a small price to pay for something so delicious.
Serves: a small bottle
Prep Time: 10 mins