Sambal Belacan
Ingredients
-
4
oz
red chilies, seeded, thinly sliced
-
1
tablespoon
belacan, shrimp paste
-
to taste
none
salt
-
1
to 1 ½
teaspoons sugar
-
2
tablespoons
Calamansi lime juice or lime juice
Instructions
- Clean, seed, and slice the chilies, then place them in a mortar.
- Toast the belacan in a pan over low heat until aromatic and dry.
- Add the toasted belacan to the mortar with the chilies and pound until fine.
- Transfer the mixture to a bowl and add salt, sugar, and lime juice, then blend well.
- Store the sambal in the refrigerator for a few days or freeze for longer storage.
Nutrition Facts (estimated)
Servings
4
Calories
31
Total fat
0.3g
Total carbohydrates
5g
Total protein
3g
Sodium
135mg
Cholesterol
43mg
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