Sambal Belacan

A traditional spicy condiment which never fails in a malay home.  It consists of red chillies, roasted belacan (shrimp paste) and salt.  Some add sugar to get that extra taste which is optional.  The juice of a calamansi lime is squeezed over it before serving.  If you are a sambal belacan fan, just double the quantity and freeze them.

The thought of roasting the belacan will scare away some of you!  No worries!  What I did was to take the required quantity of belacan and pack it in an aluminium foil with the shining side facing inside. "Fry" the aluminium packet in a small pan without oil over low-medium heat for about 20 minutes. Voilà, your roasted belacan is ready!

Ingredients:
8 stalks red chillies, to be washed, dried & coarsely cut
15 g belacan (shrimp paste), to be roasted (note:  you can add more belacan if you prefer)
salt to taste
calamansi limes for garnishing

Method:
To roast the belacan, take the required quantity of belacan and pack it in an aluminium foil with the shining side facing inside.  "Fry" the aluminium packet in a small pan without oil over low-medium heat for about 20 minutes.  Or if you prefer the belacan smell in your kitchen, just roast it over open fire!

Pound or blend the cut chillies, roasted belacan and salt to taste.  I am too lazy to pound the chillies in the mortar.  Instead, my favourite toy, the Braun Multiquick is deployed.  I love my Braun mixer to bits because it chops or blends without any addition of water, compared to the blender.

This condiment tastes great with any dishes which are eaten with rice.

Bon Appetit!