Hey everyone, it is Kayley, welcome to my recipe site. Today, we’re going to make a special dish, penang sambal belachan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Penang Sambal Belachan is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Penang Sambal Belachan is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook penang sambal belachan using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Penang Sambal Belachan:

1. Take 3/4 inch cube belachan/shrimp cubes
2. Prepare 6 red chillies & few birds eye chillies (optional)
3. Make ready 1 large lime

Instructions to make Penang Sambal Belachan:

1. Toast belachan in a small pan until crumbly. This will take around 4-6 minutes. Set aside and let it cool.
2. Remove seeds from chillies and cut into small pieces.
3. Transfer chillies into small stone mortar. Pound with the pestle until the pieces are broken. Add toasted belachan and continue to pound until desired fineness. Alternatively chillies and toasted belachan maybe place in a food processor and processed until fine.
4. Squeeze the lime juice (calamasi juice) and stir to mix. Transfer to a small bowl. Serve immediately. A picture of calamasi is attached below.
5. If not consume right away, transfer to a container and store in fridge. Squeeze in lime juice just before serving. Best consumed within 2-3 days.

So that is going to wrap this up with this special food penang sambal belachan recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to penang sambal belachan cooking. Go on get cooking!