Posts
I found out I still have a large bag of dried whole pepper from my mom when I was preparing food for my BBQ party 2 weeks ago.Actually I requested my mom to get me some dried whole pepper when I visited Malaysia last year. But now some of the dried whole pepper almost changed to pale color ..Well, I better make full use of them before I have to trash away the whole fried pepper that I bring home across the ocean and mountain!! Luckily when I was at JFK airport ,the custom didn't check my luggage at all.Thanks God!! You must wonder why I bring whole dried pepper all the way from Malaysia,right? Of course,in US and A we do have whole dried pepper but it's Thai's whole dried pepper which is very hot and spicy..Recently I found another type of whole dried pepper (cayenne pepper I believed) at South America's grocery store ,look similar like the whole dried pepper that I bought from Malaysia..As usual I like to cook my own sambal belacan paste in advance for keeper..I can use this paste to cook with any type of curry dishes,chili dishes like seafood and vegetable...If you're miss hot and spicy food like me..why not try to make your own sambal paste at home..Honestly it's better than any prepacked paste selling on supermarket rack out there!!
one block of belacan (shrimp paste) 250 gm 
blended fresh chili and whole dried chili mixture
prepare a clean stainless steel skillet to fry belacan...advisable not non-stick wok or skillet..As usual I cook my sambal belacan outdoor on my BBQ grill side stove to prevent the strong fragrant in the whole house
after frying belacan, dish out ,set aside then fried lemongrass mixture with oil in skillet 
fry lemongrass mixture until fragrant
then mix in blended chili paste into the lemongrass mixture
keep frying the chili and lemongrass mixture with cooking oil at medium high heat until fragrant
then add in fried belacan into the chili paste,mix well
keep frying
until the chili oil floated on the surface
then add in sugar and sea salt into the sambal pasta mixture
keep frying until the color change to deep dark red and oil separated from the paste
check the seasoning before remove from heat,let it cool completely before store in air tight container..In fridge is about 2-4 weeks
In Freezer is up to 1 year
Ingredients:
200 gm dried whole long pepper( if you like extra spicy add more pepper)
100 gm dried whole small pepper (thai's pepper),remove the stump
2 lbs fresh whole long pepper (remove the stump)
6-8 stalks lemongrass, slice thin up to 2/3 of the stalk :the green and woody part.
4-5 bulbs fresh garlic,peeled
1 lb shallot,peeled
2 inch fresh turmeric
3 inch galangal
2 inch fresh ginger
1 cup candlenut,washed
2 cups cooking oil
*blend above ingredients with oil until fine*
________________________________
250 gm belacan, cut pieces for pan fried both side,not burn
2 cups sugar or to taste
5 tbsp sea salt or to taste
1 cup cooking oil
* For the method refer to above photos*
17 comments: