Sambal Belacan Goreng‘s loosely translated into “Fried Shrimp Paste & Chilli”. Really easy to prepare; just make sure that Malaysian roasted shrimp paste and dried anchovies are use, of course. It goes very well with steamed rice, or used to make stirfries. This is a real Malaysian condiment to chase my homesick blues away.. 🙂
Recipe from Dapur tanpa Sempadan
- 8 pcs dried chilli (or 4 red chillies & 10 thai bird’s eye chilli)
- 5 shallots, sliced
- 4 cloves garlic, sliced
- Enough dried anchovies or ikan bilis (abt a small handful)
- 1 tbsp belacan or roasted shrimp paste
- salt & sugar, to taste (I omitted salt & added ½tsp sugar)
- cooking oil to fry (I used sunflower oil, but any unflavoured oil’s fine)
- Blend dried chillies, shallots, garlic, dried anchovies and shrimp paste into a paste (add a little oil to get ingredients moving easily).
- Heat oil in a wok on low heat and fry blended ingredients till dry.
- Add sugar (to taste) and if it’s not salty enough, add a little salt, to taste.
- Stir to mix and serve with steamed rice and other dishes.
I’m an avid follower of Mat Gebu (Daput tanpa Sempadan) for some time now. His recipes are all in Bahasa Malaysia (Malaysia’s national language) and are mostly very easy to follow as well as delish.
I doubled the portion of ingredients and there’s only 2 little containers of it. So next time, I’m going to quadruple it, divide it into portions for the freezer to be defrosted when I’m feeling “homesick” for some sambal goreng.
Just be warned that if you make this, your kitchen and everything will smell of “belacan”. So put away clothes and stuff that catch smells easily and air your cooking area well while cooking it. Also be careful with adding salt, the roasted shrimp paste’s already salty enough.. 😕
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