Sambal Belacan is a must-order dish in any sze char and bbq seafood stalls. Singaporeans love their chillies and anything with belacan is definitely a killer dish. Sambal fish, sambal long beans, sambal stingrays, the list is endless with home-made sambal paste.
In my sambal belacan recipe, you can adjust your level of spiciness with the numbers of red chillies and chilli padi. Belacan needs to be toasted in the oven or dry fried in pan, so that the fragrance will be released. You can also prepare belacan paste in advance and store it in your fridge. Anytime, you crave for that sambal belacan dish, it is always ready in your fridge.
Recipes( Prep 5 mins, Cooking time 5 mins)
(Serves 4)
Ingredients:
220g kangkong (washed and cut)
75g sambal belacan
40ml water
Sambal recipe(blend together):
2 red chillies
1 red chilli padi
3 cloves garlics
5 shallots
2 tbsp dried prawns (soaked)
10g belacan (toasted or dry fry in pan, until fragrant)
Steps:
1) Preheat pan and add 1 tbsp of oil.
2) Add in sambal belacan and stir fry til fragrant.
3) Turn up to high heat, add in kangkong and stir fry to evenly with the belacan.
4) Continue stir frying until kangkong starts to wither.
5) Add in water and continue to stir fry until kangkong incoporates into the sambal gravy.
6) Lastly, serve.
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