Homemade Sambal Chili with Dried Shrimps

Ben found a pack of belachan in the store room. I must have bought it a while ago but reluctant to cook it as it will stink up the apartment.

Ben decided to use it to make some Sambal Belachan with Dried Shrimps as a condiment for rice or noodle dishes. We love sambal belachan but making it at home will require me to burn a lot of scented candles to get rid of the smell.

Ingredients

  • 50g dried shrimps (soaked in 1 cup of water, reserved soaking liquid)
  • 200g shallots
  • 30g garlic
  • 20g ginger
  • 1/4 cooking oil
  • 25g dried chili – hydrated (deseeded if you do not want it to be too spicy)
  • 150g fresh chili (deseeded if you do not want it to be too spicy)
  • 4 stalks of lemongrass (use white part only)
  • 50g dried toasted belacan
  • 1/2 cup cooking oil
  • 2 teaspoons sugar

Another reason Ben is able to make the sambal belachan is we managed to find fresh red chilies in the groceries stores like T&T.

Source: Spice N’ Pans

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