Indonesia’s famous chilli paste.
No visitor to Indonesia should leave the country without tasting its famous sambal belacan, the “hot” chili condiment. For many Indonesians, especially Javanese, a meal is incomplete without this spicy savoury concoction, as it whets one’s appetite and goes with just about everything.
We share with you the recipe for making sambal belacan for you to cook at home.
- 5 shallots, sliced
- 3 cloves garlic, sliced
- 3 red chillies, sliced
- 2 bird’s eye chillies (optional), sliced
- 1 small tomato, cut in chunks
- 2 candlenuts, coarsely chopped
- 1.5 cm belacan, toasted
- A pinch of salt and sugar to taste
- Oil for cooking
Heat a little oil in pan and lightly saute the shallots, garlic, chillies, and tomatoes. Crumble the belacan and toss in the candlenut. Stir and cook until fragrant.
Remove from heat and tranfer into a mortar and pestle. Pound the ingredients until fine. Season with salt and sugar to taste. Serve with rice.