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CHEONG KIM CHUAN BELACAN FERMENTED SHRIMP PASTE 225G

Name: MALAYSIAN SAMBAL BELACAN THAT ROCKS
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 6 medium Fresh Chillies; 2 medium Bird's Eye Chillies; 2 inch Belacan (Fermented Shrimp); 2 Shallots; 1 clove Garlic; 1 medium Tomato; 1 Lemon; 2 tbsp Sugar; 1/2 tbsp Salt

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£1.80

Belacan

Out of stock

SKU: 9556705005112 Category: Cooking Ingredients

Jump to Recipe - Print Recipe

CKC BELACAN

Brand: Cheong Kim Chuan

Ingredients:

Shrimps (Crustaceans) and salt. Contains permitted food preservative (E211).

Storage:

Keep in cool dry place
Refrigerate after opening

Allergy Advice: For allergens see ingredients in bold.

Net Weight: 225g

Product of: Malaysia

Halal.

Store in a cool, dry place and away from sunlight

Product Description:

Belacan

Additional info:

MALAYSIAN SAMBAL BELACAN THAT ROCKS

Warning very shrimpy but delicious

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Snack

Cuisine Malaysian

Servings 2 people

Equipment

Pestel & Mortar or Blender
Knife

Ingredients

6 medium Fresh Chillies
2 medium Bird's Eye Chillies
2 inch Belacan (Fermented Shrimp)
2 Shallots
1 clove Garlic
1 medium Tomato
1 Lemon
2 tbsp Sugar
1/2 tbsp Salt

Instructions

Take out stalks from red chilies and bird's eye chilies.
Break the chilies into several pieces using your hand. (Traditionally believed that if you use a knife to cut them, the taste will not be the same!)
Chop the tomato
Put chilies, tomatoes, shallots, belacan and garlic into a pestle.
Pound them with the mortar according the the consistency you prefer.
Scoop the mixture into a bowl. Spoon two tablespoon of water into the pestle to dilute the remains of the sambal and pour the water into the bowl.
Add in lime juice, salt and sugar.

Video

Notes

Tips:

Keyword Sambal Belacan

Disclaimer
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