Belacan Chili Sauce
Recipe for Homemade Malay-Style Chili Sauce
Ingredients
belacan
15 g
palm sugar (chopped or crushed)
20 g
tamarind paste
35 g
salt
1 tbsp
vegetable oil
180 ml
lemongrass (blended in a food processor)
30 g
chili paste
200 g
garlic (blended in a food processor)
50 g
shallots (blended in a food processor)
50 g
Instructions
1
Prep Ingredients
Blend the shallots, garlic, and lemongrass in a food processor and set aside. Chop or crush the palm sugar.
2
Toast the Belacan
Heat vegetable oil in a pan to approximately 100°C, add the belacan and fry over low heat until fragrant.
3
Simmer
Add the prepped ingredients from step 1 to the pan, then add chili paste, tamarind paste, palm sugar, and salt. Simmer over low heat for about 10 minutes until thick and oil separates, and the belacan chili sauce is ready.
