How To Make Sambal Terasi / Belacan (Fried Shrimp Paste Sambal)
Sambal terasi / sambal belacan is one of the quintessential condiments or ingredients in Southeast Asia. It is perfect to serve on the side or to use it as an ingredient in cooking. It is spicy and packs with umami flavor.
Terasi usually comes in a block. Cut the terasi into smaller pieces. Toast the terasi on a dry pan until fragrant, about 5 minutes or so
If you use dried chilies:
Soak the dried chilies in hot water until soft
Stir fry to enchance flavor:
Preheat cooking oil in a pan. Add all the ingredients and stir fry for until the shallots are soft, about 5 minutes or so
Grind or "ulek" the pre-fried sambal:
Transfer this to a food processor and blend into a paste. If you use cobekan, ulek until they are fine
Stir fry again:
Return this to the pan and stir fry again until the mixture is dry and shiny. The color will turn darker too. The longer you stir fry, the longer it will last
Let sambal terasi cools down completely. Store this in a sterilized container and it can keep for maximum of 2 weeks in the fridge
For longer storage, I recommend portioning them into about 1 Tbsp portion and place them on a parchment paper and freeze them for about 1 hour or so. Then transfer to a freezer bag or container. So whenever you need sambal terasi, you can just take whatever much you need. You can also portion them by using ice cube trays too
You can also use premade chili like this. If you are using dried chilies, make sure you soak them in warm water until soft and proceed with recipe. I used red jalapeno peppers.
How To Make Sambal Terasi / Belacan (Fried Shrimp Paste Sambal) https://whattocooktoday.com/sambal-terasi.html