Most Malaysian considers sambal belacan as a must to go with their normal rice servings.
Sambal belacan comes in various recipes. Today I am going to share with you my simple sambal belacan I make for my husband.
20 fresh red chilies
2 green lime
Half spoon salt
Half spoon sugar
Half spoon prawn paste (belcan)
20 g mineral water
The red chilies are cut in small pieces and pounded to be paste like. I use a stone mortar and pestle to pound them, giving you a feeling of a traditional dish. Nowadays people use the electric blender.
Once the chili paste is formed add the remaining ingredients and mix well. The paste is kept in refrigerator and can last for 1-2 weeks.