6 - 8 red chillies
3 red bird's eye chillies
2 green chillies
1 tbsp belacan
calamansi juice to taste
- Wash, seed and coat the chillies with some oil and then either fry or toast them till heated through and smelling. This step helps reduce their water content thereby giving you a more robust flavour and increases the keeping quality. Wrap belacan in foil and toast in a pan or wherever till it crumbles. Pound or blend all together, flavouring with some added salt and sugar if you wish. Squeeze some calamansi juice preferably only before eating.
Optional additions: A small seeded tomato( toasted/heated ), 2 shallots( toasted/heated ), gula melaka to taste, thick tamarind juice( around 1 - 2 tsp ).
3 red bird's eye chillies
2 green chillies
1 tbsp belacan
calamansi juice to taste
- Wash, seed and coat the chillies with some oil and then either fry or toast them till heated through and smelling. This step helps reduce their water content thereby giving you a more robust flavour and increases the keeping quality. Wrap belacan in foil and toast in a pan or wherever till it crumbles. Pound or blend all together, flavouring with some added salt and sugar if you wish. Squeeze some calamansi juice preferably only before eating.
Optional additions: A small seeded tomato( toasted/heated ), 2 shallots( toasted/heated ), gula melaka to taste, thick tamarind juice( around 1 - 2 tsp ).
by Curryman
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