MALAYSIAN SHRIMP PASTE HOW TO

Of course, the favor is way better if you add these ingredients. We prepare the basic version with only onion, garlic, and chilies catering to vegetarian customers. The basic sambal recipe does not require dried shrimps and belacan. Add some water if the chilies do not move freely in the blender, just like the onion and garlic in the last section. I prefer to blend both chilies with the electric blender along with some oil. You can use a mortar and pestle if you only prepare a small amount. Cut them into sections soo that it is easier to blend. Similarly, you can do the same for the fresh chili if you cannot take the heat. However, you can cut the dried chilies in half and shake out the seeds if you want. Most people in Malaysia do not remove the seeds while making sambal as they can handle hot and spicy food. I did not cook the fresh chili while testing this recipe, which turns out equally well. We boil both chilies while making sambal in our restaurant. There is no need to boil the fresh chili since they are soft, although there is no harm. The softened dried chilies are much easier to incorporate into a paste. Since dried chili is quite difficult to blend in the dry state, it is necessary to boil water for ten minutes until fully hydrated and soft. You can use either one of them, which is your personnel preference. I use both fresh red chili and dried chili since they have slightly different flavors. You may need to add some water should the ingredient are too dry to blend freely in the blender. Alternatively, you can chop the onion and garlic finely, but using the blender is a much efficient method. Blend the onion and garlicīlend the onion and garlic with some oil with an electric blender. As such, it is accurate to call it sambal tumis, with belacan added. I realize that sambal belacan usually refers to chili paste that does not stir fry (raw) with sambal. Note:: After consultation with some experts, this sambal recipe is more appropriate to call sambal tumis, which means stir fry sambal. Instead, it focuses on the steps and method of preparation. It is not a specific recipe from any region in Malaysia. I take a general approach while writing this recipe.

MALAYSIAN SHRIMP PASTE HOW TO

How to make sambal tumis with belacan- a step-by-step guide It is cooked and is suitable as a dipping sauce, spicy stir-fry sauce, and as the accompaniment for soup noodles.

This is the Malaysian sambal belacan recipe, which might differ from other forms of sambal ( chili paste) that you have tried. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. You need a few specialty ingredients, though, but fortunately, they are available online and in most Asian grocery stores. Just remove the seeds of the chili before cooking, although most of the locals do not bother with it, This sambal belacan recipe is best for nasi lemak, mee goreng, prawn mee, and stir dry a variety of spicy dishes.Ĭan’t take the heat of chili? No problem. It is not just chili, but with dried shrimp and belacan (shrimp paste) and season with palm sugar and tamarind juice. It is also a delicacy for overseas students, which will evoke their homesick feeling and craving for their home cook food back home.īut sambal is for everyone therefore, I want to share the sambal recipe with you and make a bet that you will hook on it after the first bite like everyone else. Many Malaysian can’t live without sambal, even carry the sambal whenever having vacation abroad. This sambal belacan recipe is best for nasi lemak, mee goreng, prawn mee, and stir dry a variety of spicy dishes. Sambal is the chili paste widely popular in Malaysia.

Malaysian shrimp paste