Belacan Sauce

Summary Not available

  • 16 peppers )
  • 7 holland chilies
  • 3 peppers ((chopped (optional for added heat)))
  • 1 1/4 cup 6 large (divided)))
  • 8 garlic )
  • 2/3 cup oil )
  • 1 cup shrimp )
  • 3 shrimp paste
  • 1 sauce )
  • 2 brown sugar
  1. Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes

  2. While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well

  3. You can leave the seeds in if you like your sauce very spicy

  4. Cut each pepper into 3 pieces

  5. If using, chop the Thai chilies

  6. Take half of your shallots and finely chop them

  7. With the other half, thinly slice them

  8. (You can also chop them, but I think slices add another textural dimension to the final sauce

  9. Drain the dried chili peppers, and set aside the soaking water

  10. To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i

  11. e

  12. your chopped shallots, setting aside the slices for later), and garlic

  13. Pulse until the mixture is smooth, or if you prefer, a coarse paste

  14. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed

  15. Heat a frying pan or wok over medium heat

  16. Add the oil and chopped dried shrimp

  17. Fry over medium to medium low heat for 3-5 minutes

  18. Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork)

  19. Add it to the pan

  20. Cook for 3-4 minutes, until the belacan is melted into the sauce

  21. Add the sliced shallots, and cook for 3-4 minutes, until translucent

  22. Next, add the chili, garlic and shallot paste

  23. Stir to combine, and add ½ cup of the reserved pepper soaking water

  24. Cook for 5 minutes, stirring occasionally

  25. Stir in the fish sauce and brown sugar

  26. Continue to cook for another 15 minutes

  27. Let the mixture cool, and transfer to a clean jar or other airtight container

  28. Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen)

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