Sambal Belachan

Posted by on Thursday, November 27, 2008 · 2 Comments 

A Malay style sambal. Chili is pounded together with toasted Shrimp paste (belacan) in a stone mortar. Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are added. Salt, sugar and lime juice are the last items added. Eaten with cucumbers or ‘ulam’ (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.

Just exploring myself with some photography technique. Taken this small plate of sambal in the Chinese restaurant in Penang Sports Club. I do usually eat sambal with omelette and also fried rice too. That’s all for me, how about you?

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