Friday, August 6, 2010
Spicy Dip with Shrimp Paste (Sambal Balacan)
1/8 cup cooking oil
1 (120 grams) medium size tomato, halved and seeded
5 (20 grams) shallots
10 (75 grams) red chilies
8 (25 grams) green chilies
1/2 tablespoon (5 grams) shrimp paste (belacan / balacan)
2 tablespoons shaved palm sugar (gula melaka / gula merah)
1/4 teaspoon salt
Heat 1/8 cup cooking oil in a skillet over medium heat for 3 minutes. Fry tomato and shallots till soft and brown for 3 minutes. Remove and set aside.
Next fry chilies until they turn a shade lighter for one minute.
Drain the oil, leaving only 2 tablespoons of oil on the skillet and turn down the heat. Fry the shrimp paste quickly, break the paste using the spatula for 2 minutes. Remove from heat for later use.
Pound the chilies and shallots in a mortal using pestle hard and slowly for 8 minutes. Add tomato halves (skin removed), shrimp paste, palm sugar and salt. Pound till everything mixed well for 5 minutes.
Squeeze lime juice into the mortar and mix well with spoon. Serve with selections of fresh and boiled vegetables.