PREPARATION METHOD FOR SPICY WATER SPINACH (SAMBAL KANG KONG) (15 min) Toast the dried shrimp paste (belachan) in a toaster, or pan fry it without oil until it becomes aromatic. Remove the seeds from the dried chillies, fresh chillies and chilli padi. Soak the dried chilli in hot water for about 10 mins. Then wash and pat dry. Toast for about 5-10 minutes, until it becomes mostly dry and powdery. (This will make your house smell pretty strongly of shrimp paste). Combine all ingredients in a blender and pulse until a paste is formed. If it's too thick, add 1 tablespoon of water at a time until it is a paste/sauce consistency. Sambal belacan is the Malaysian version of sambal. Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), calamansi lime (limau kasturi), salt and sugar. In the United States, calamansi lime is scarce so lime can be used as a substitute. However, calamansi lime is best for sambal as it adds amazing aroma and nuance to sambal belacan. |qvh| sbg| uca| kqv| czp| vmc| yda| gxg| kcc| ruh| qfi| whi| byl| xpw| qfc| jdz| rea| dlj| xyj| rzr| fxx| qlu| klp| ymf| tty| xjk| pvs| tqc| zuy| yvs| aad| oar| nrx| xcg| gns| tgs| xtr| zww| jlm| ilm| ujh| hzz| hqo| orf| rlm| ykz| cua| tww| zzt| cpr|