Wednesday, July 22, 2009

Sambal Blacan


1 pc (2x2.5x1cm) dried shrimp paste, roast in a dry pan
8 fresh red chillies, cut each in three
salt to taste
2 small limes

  • Put salt in pounder with a couple of chillies and pound, gradually add more chillies till all are used up. Finally, add blacan and continue to pound.
  • The final mixture should be neither too fine nor too coarse.
  • Squeeze lime juice over paste when serving.

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