Recipe of Award-winning Penang Sambal Belachan

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Quick Penang Sambal Belachan. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Penang Sambal Belachan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Penang Sambal Belachan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Penang Sambal Belachan is 3-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Penang Sambal Belachan using 3 ingredients and 5 steps. Here is how you can achieve that.

There are many versions of Sambal Belacan but 3 ingredients – red chilies, belacan (shrimp paste), and lime juice (calamasi juice) are essential. Salt and sugar to taste is optional. I have seen recipes on the web with shallots and tomatoes, although I have never personally tasted them. In our family, we keep it simple and have for as long as I can remember. Only 3 ingredients – red chilies, belacan, and calamasi juice. I have to replace calamasi with lime. I don't think you can find calamasi here in the UK. Since belacan is already salty, there is no need to add any more salt.

Ingredients and spices that need to be Make ready to make Penang Sambal Belachan:

1. 3/4 inch cube belachan/shrimp cubes
2. 6 red chillies & few birds eye chillies (optional)
3. 1 large lime

Instructions to make to make Penang Sambal Belachan

1. Toast belachan in a small pan until crumbly. This will take around 4-6 minutes. Set aside and let it cool.
2. Remove seeds from chillies and cut into small pieces.
3. Transfer chillies into small stone mortar. Pound with the pestle until the pieces are broken. Add toasted belachan and continue to pound until desired fineness. Alternatively chillies and toasted belachan maybe place in a food processor and processed until fine.
4. Squeeze the lime juice (calamasi juice) and stir to mix. Transfer to a small bowl. Serve immediately. A picture of calamasi is attached below.
5. If not consume right away, transfer to a container and store in fridge. Squeeze in lime juice just before serving. Best consumed within 2-3 days.

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So that is going to wrap it up for this exceptional food Recipe of Quick Penang Sambal Belachan. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!