Sambal Belachan

ten cili padis 
4 red cilis 
1 tomato 
1 small shallot 
juice of four limes 
belachan (about 1 inch to 2 inch) 
salt and sugar to taste 

deep fry all for about a minute (except the lime juice la) and then blend all in food processor. no need for water as the tomato will turn into liquid to help with the ease of blending. then pour into a container and squeeze the lime juice.. 


by diahnasutyon




1 piece belacan about 2cm - roast over fire or in a dry pan 
8 fresh red chillies 
salt to taste 
2 small lime 

Put salt in pounder with couple of chillies and pound, gradually adding more chillies till all are used up. Finally add belacan and continue to pound. Squeeze lime juice over paste when serving. 

I like to add the finely sliced lime skin into the sambal belacan, to give it more oomph...


by Jam