Sambal Belachan Recipe
A Malaysian staple with a spice that burns
We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.
From Matt Lambert: "Sambal belachan is something I experienced in all three cities – Penang, Melaka and Kuala Lumpur — with the southern style being thicker and hotter (a quality I enjoyed). In Melaka I was reduced to tears, literally, with a raw form of sambal. I had pounded out the ingredients by hand in a cooking class and missed a bird’s eye chili, which I later ate in a salad. New levels of heat."
Recipe courtesy of Matt Lambert, Chef de Cuisine of Double Crown in New York City
- Toast belachan.
- In vita prep blitz ¾ of the chili and the belachan.
- With the remaining ¼ pound in a mortar and pestle.
- In a wok with around 6 ounces of oil place chili paste and shrimp.
- When the mix becomes tight, add the lime juice tamarind water blend. Reduce until you have a thick coating of chili goodness!
- Best served with sweet fruit, depending on what’s in season, pineapple and mangos are great but most sweet stone fruit are also good. Fresh Coriander and cucumbers are also a prefect accompaniment.
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