15 Green bird’s eye chilli
5 Red bird’s eye chilli
2 inch galangal
1 stalk torch ginger flower
1 tbsp vegan belacan-baked
Dry mushroom stem (optional soak n drained)-baked or coat with some plain flour dip fry in oil until crispy
1/2 tsp raw cane sugar to taste -optional
Sea salt to taste
3 OR more lime juice
Place all ingredients in blender except lime juice. After blend heat oil in pan and
fry the chilli paste mixture for 5-10 minutes. Do not brown.
Serve cold squeeze some lime juice and mixed well.
Sambal belacan is a standard spicy Malaysian condiment that goes with just about everything ……….. !!!!!
You can blend this sambal belacan into very fine paste but i like some small chili’s chunk here.
Copyright 2012 Veganlogy