Sambal Belacan the spicy dip as Appetizer.
The chillies and the shrimp paste compliment each other very well.
5 Fresh seeded red chillies
10 Fresh bird’s eye seeded ref chilli aka chilli padi
1 piece toasted shrimp paste (locally known as Belacan)
Salt to taste
1 tablespoon Tamarind Juice (extracted from tamarind paste)
Sliced the washed chillies, shallots and transfer to the mortar.
Heat pan over low heat and toast the Belacan until aromatic.
Remove from heat and add into the mortar.
Pound until the mixture meets your personal preference.
Transfer into a mixing bowl.
Blend together with sugar, salt and tamarind juice.
Store in the refrigerator.
This is a rough indication of ingredients and is prepared to cater to my family taste bud.
Each individual has different taste chilli heat level.
Some may prefer milder whilst others like super extra fiery kick for their Sambal Belacan.