Sambal belachan chili by Cecilia Wong
Sambal Belachan Chili
(1) a pack of small green chillies (cili padi)
(2) one pack of red chillies, de-seeded
Rinse and set aside.
(3) small onions, rinsed, sliced and set aside
(4) belachan, toasted over small fire or dry pan
(5) juice, from small limes
(6) sugar, optional
Get your weapon of choice.
Mortar and pestle or blender.
If using traditional weaponry, pound all ingredients (1)-(4) till desired texture. Finally, juice the lime and give it a good mix. Depending on the belachan of your choice, some may need a wee bit of sugar. So, that's optional. Some recipes call for salt but most times I don't add as the belachan already comes with its saltiness..
If using blender or food processor, pause after every second or two to achieve textured sambal. Some prefer to have an onion crunch to theirs. But if you want it smooth, then blend away till all ingredients are evenly mixed & blended.
(1) a pack of small green chillies (cili padi)
(2) one pack of red chillies, de-seeded
Rinse and set aside.
(3) small onions, rinsed, sliced and set aside
(4) belachan, toasted over small fire or dry pan
(5) juice, from small limes
(6) sugar, optional
Get your weapon of choice.
Mortar and pestle or blender.
If using traditional weaponry, pound all ingredients (1)-(4) till desired texture. Finally, juice the lime and give it a good mix. Depending on the belachan of your choice, some may need a wee bit of sugar. So, that's optional. Some recipes call for salt but most times I don't add as the belachan already comes with its saltiness..
If using blender or food processor, pause after every second or two to achieve textured sambal. Some prefer to have an onion crunch to theirs. But if you want it smooth, then blend away till all ingredients are evenly mixed & blended.
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