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traditional Nonya Sambal Belachan




Source of Recipe


the web


List of Ingredients




50g dried chilli
50g chilli padi(bird's eye chilli)
1 cm thick belachan
2 tbsp sugar
2 pcs Kaffir Lime Leaves
juice of 3 pcs of small limes


Recipe



. Soak dried chilli in a bowl of warm water till soft.
2. In a blender, blend chillies, belachan into a smooth paste.
3. Add sugar to mix.
4. shred lime leaves into fine shreds.
5. add shredded limes and juice.

Serve as it is. Unfinished sambal belachan can be kept in the fridge for upto 1 week. If you prefer it less spicy, don't add chilli padi.

Goes great with rice dishes and steamed seafood like steamed prawns or Crabs.