|Yue's Homemade Sambal Belacan|
|photo credits to google|
Cayenne chilli pepper (about 2 1/2 to 3 inch long, usually long and slender)
| photo credits to google |
Thai chilli pepper (around 1 - 1 1/2 inch long, slender and green)
Anyway, I usually used this kind of belacan for my cooking;
Any kind of it will do, but try not to get the ones with high red intensity coz it usually got colouring. Very dangerous. The darker version of these are way much better coz they are naturally made from fermented krill paste with salt and sundried. But the smell..aiyoo..it'll make u get a headache. Keep them in tight lid container n pop in the fridge. You can actually left them outside as well, no problem. Belacan won't expires. You can read some more infos about belacan here and here, though its in Malay..
Pop in all the ingredients inside a dry blender except for the lime. Pulse it to the desired consistency. Some people likes it course, some likes it fine. In the olden days, people usually pound it with mortar and pastel. It actually tasted better. I only do that if I got time hehe
Remove from blender and squeeze a lime. Give it a taste with ur pinky. If the taste is not right, adjust it. It should taste hot and a lil salty with a hint of sourness. Can be kept in the fridge for 2-3 days in an air tight container. Eat with grilled seafood..yum !