Sunday, December 18, 2011

Sambal Belacan / Shrimp Paste Sauce


20g bird's eye chillies
12g belacan (light grilled)
Juice of 1 lime
salt and sugar to taste

1. Pound the belacan until finely paste.
2. Add the chilies and pound until smooth and well blended with the belacan.
3. Add in the salt and sugar, stir well.
4. Pour the lime juice. Serve with salad or Jering if desire..

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