Sambal Belacan

• Gluten free

• Seafood

  • 30 g Belacan/shrimp paste

• Produce

  • 20 Chillies, Fresh
  • 4 Garlic cloves
  • 1/2 stick Lemongrass
  • 50 g Tamarind pulp

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 6 Candlenuts/buah keras

Found on kitchenmissus.com

Description

Ingredients

• 20 Fresh Chillies
• 6 Candlenuts/Buah Keras
• 30g Belacan/Shrimp Paste
• 4 Garlic cloves
• ½ stick of Lemongrass
• 50g Tamarind Pulp
• 2 tablespoons Vegetable oil

Directions

• Prepare the Sambal paste: remove the seeds of the fresh chillies and cut into inch-long pieces. Cut up the Candlenut (Buah Keras), Belacan (shrimp paste) and garlic cloves into small pieces as well. Throw all the ingredients into a blender and blend into a paste.
• Pound the Lemongrass to release its (wonderful!) fragrance.
• Mix the tamarind pulp with 1 cup of water, remove sediments and set aside.
• Heat up a wok or large skillet with the vegetable oil (I used Canola) and when the oil is hot enough (you should see bubbles), add the sambal paste and fry.
• Throw the Lemongrass in to mix with the paste.
• Let the Sambal cook for 10-12 minutes, consistently stirring it.
• At this point, add the tamarind water and mix well with the paste.
• Let it cook for another 10 minutes, add sugar by the teaspoon-full and taste after every one is added to tweak to your preferred level of sweetness before turning off the fire, and there you have it, you have just made your own homemade Sambal Belacan! Enjoy it!