BELACAN SAUCE
Belacan sauce is a Malaysian-style sambal with dried shrimp, fresh and dried chili and belacan, a fermented shrimp paste. With strong notes of garlic and shallots, this Malaysian-Chinese sauce may join the ranks of your must-have condiments!
Provided by Bill
Categories Condiments
Time 1h10m
Number Of Ingredients 10
Steps:
- Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes.
- While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well. You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces. If using, chop the Thai chilies.
- Take half of your shallots and finely chop them. With the other half, thinly slice them. (You can also chop them, but I think slices add another textural dimension to the final sauce.
- Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i.e. your chopped shallots, setting aside the slices for later), and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.
- Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium to medium low heat for 3-5 minutes.
- Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.
- Add the sliced shallots, and cook for 3-4 minutes, until translucent.
- Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.
- Let the mixture cool, and transfer to a clean jar or other airtight container. Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen).
Nutrition Facts : Calories 67 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 200 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAMBAL BELACAN - MALAY CHILLI PASTE WITH SHRIMP PASTE
Sambal Belacan is the ubiquitous shrimp paste flavoured Malay chilli paste or condiment found all across Singapore and Malaysia.
Provided by Azlin Bloor
Categories Condiments
Time 10m
Number Of Ingredients 7
Steps:
- If you are using a pestle and mortar, start by pounding the chillies, sugar and salt.
- When it has reached the semi coarse stage, add the shrimp, pound for a minute.
- Then finally, add the lime juice and zest and mix well.
- Store in a clean jar in the fridge for up to 2 weeks.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 71 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SAMBAL BELACAN
For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee's cookbook, "Growing Up in a Nonya Kitchen." Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman "would be worth her salt if she could not concoct this at home."
Provided by Clarissa Wei
Time 10m
Yield Makes about 1/4 cup
Number Of Ingredients 6
Steps:
- Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
- Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
- Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.
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