Belacan chili paste, also known as sambal belacan, is a popular condiment in Southeast Asian cuisine. It's made from a mixture of fresh chilies, shrimp paste (belacan), and other ingredients, and is typically used to add flavor and heat to dishes like noodles, rice, and seafood. Here's a recipe for homemade belacan chili paste:
Ingredients:
- 10-15 fresh red chilies
- 3-4 shallots, chopped
- 3-4 cloves of garlic, chopped
- 1 tablespoon shrimp paste (belacan)
- 1 tablespoon tamarind pulp
- 1 tablespoon sugar
- Salt to taste
- Water, as needed
Instructions:
Begin by roasting the shrimp paste (belacan) in a dry skillet or wok over low heat until it becomes fragrant. This will take about 2-3 minutes. Remove from heat and set aside.
Soak the tamarind pulp in 1/4 cup of warm water for about 10 minutes, then use your fingers to break it apart and extract the juice. Strain the juice through a sieve to remove any seeds or fibers, and set it aside.
Next, remove the stems from the fresh chilies and chop them coarsely. If you prefer a milder paste, you can remove the seeds as well.
In a food processor or mortar and pestle, grind the chilies, shallots, and garlic into a coarse paste.
Add the roasted shrimp paste (belacan), tamarind juice, sugar, and salt to the chili paste and continue to grind until all the ingredients are well combined.
If the mixture is too dry, add a little bit of water to achieve the desired consistency.
Taste the belacan chili paste and adjust the seasoning as needed. You can add more sugar or salt, or even a squeeze of lime juice, to balance the flavors.
Transfer the belacan chili paste to a clean jar or container and store it in the refrigerator. It will keep for several weeks.
Enjoy your homemade belacan chili paste with your favorite dishes!
For Vegans and Vegetarian:
Here is a recipe for a vegan sambal belacan:
Ingredients:
- 10-12 dried red chilies
- 4-5 shallots, chopped
- 4-5 cloves of garlic, chopped
- 1 tablespoon vegan belacan (available at Asian grocery stores or online)
- 1 tablespoon tamarind paste
- 1 tablespoon coconut sugar
- Salt to taste
- Water, as needed
Instructions:
Soak the dried red chilies in hot water for 10-15 minutes, until they soften. Drain the water and remove the stems from the chilies.
In a food processor or mortar and pestle, grind the soaked red chilies, shallots, and garlic into a coarse paste.
In a dry skillet or wok over low heat, toast the vegan belacan until it becomes fragrant, about 2-3 minutes.
Add the toasted vegan belacan to the chili paste and grind until well combined.
Add the tamarind paste, coconut sugar, and salt to the chili paste and continue to grind until all the ingredients are well combined.
If the mixture is too dry, add a little bit of water to achieve the desired consistency.
Taste the sambal belacan and adjust the seasoning as needed. You can add more sugar or salt, or even a squeeze of lime juice, to balance the flavors.
Transfer the sambal belacan to a clean jar or container and store it in the refrigerator. It will keep for several weeks.
Enjoy your vegan sambal belacan with your favorite dishes! It can be used as a condiment, marinade, or ingredient in stir-fries, curries, and other dishes.
Belacan chilli is a popular condiment in Southeast Asian cuisine, and is often paired with hawker foods in Singapore. Here are some hawker foods that are commonly served with belacan chilli:
- Nasi Lemak: A traditional Malay breakfast dish that consists of coconut rice, fried anchovies, peanuts, cucumber, and a variety of toppings such as fried chicken, egg, and sambal belacan.
- Laksa: A spicy noodle soup that is a fusion of Chinese and Malay cuisine. It is made with rice noodles, coconut milk, curry, and various toppings such as prawns, fish cakes, and bean sprouts. Belacan chilli is often served on the side as a condiment.
- Sambal Stingray: A popular grilled seafood dish that is marinated in a spicy sambal sauce made with belacan, chilli, and other ingredients. It is often served with lime wedges and belacan chilli on the side.
- Otah: A spicy fish cake made with ground fish, coconut milk, and spices. It is often wrapped in banana leaves and grilled. Belacan chilli is often served on the side as a condiment.
- Satay: Grilled meat skewers that are marinated in a mixture of spices and served with a peanut sauce and belacan chilli on the side.
- Rojak: A fruit and vegetable salad that is dressed with a sweet and spicy sauce made with belacan, sugar, lime juice, and chilli. It is a popular snack in Singapore.
These hawker foods are just a few examples of dishes that are commonly served with belacan chilli in Singapore. Belacan chilli adds a spicy and savory flavor to these dishes, and is an essential condiment in many Southeast Asian cuisines.