What is Sambal Belacan? It is a very thick and spicy condiment or hot sauce, made with chillies, shrimp paste and lime juice; with salt and sugar added. The word sambal, as I've mentioned countless of times in the past, can refer to both a condiment or a side dish.
Step by step instructions. Heat a skillet over medium high heat and add the coconut oil, dried shrimp and eggplant. Cook until eggplant starts to brown (being careful not to burn the shrimp). Add the sambal and stir well. Cook for 2 minutes. (If it starts to burn, add the water now). Sambal Belacan is a red chilli paste made with shrimp paste that is a must for many families in Singapore and Malaysia. No self respecting Malay home will be without it at the dinner table. Made with fresh chillies, it's flavoured with shrimp paste and lime juice. Estimated reading time: 5 minutes Table of contents Sambal Belacan Recipe Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside. Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside. Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside. Sambal belacan. This sambal recipe is a Malaysian chilli sauce flavoured with belacan, a type of shrimp paste full of umami and depth. Fantastic spooned over all manner of Malay and Singaporean dishes. Take a look at all of Helen's hot sauce recipes here.Naturally, belacan is the main ingredient for the sambal belacan recipe. Belacan is the fermented shrimp paste added with salt. It has strong umami, which can improve the overall flavor of food. Sambal belacan is the favorite sambal for most Malaysian because it is so tasty that it is so versatile that it is compatible with any dish.
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