Today I have learned how to cook sambal belacan – non-halal (with pork). Harap maaf (my apology) to my Muslim readers!
Ingredients you need: shallots, garlic, belacan (shrimp paste), dried prawns and chilli. (Optional ingrediets: fatty pork).
Pound separately the shallots and dried prawns (shown here has been soaked in water to soften it)
Fried the shallots, dried prawns and garlic (shown where with fatty pork) until fragrant and colour changed to light brown.
If you want to add in pork this is the time. (Big chunk of pork was cooked in boiling water for about 5mins to tenderised it, then cut into smaller pieces before adding in).
Then add in the belacan and chilli that have been pounded.
Add salt to taste and cook the sambal till golden brown.
TAADAA!
November 5, 2008 at 8:41 pm
hi, which cooking class are you attending?
November 7, 2008 at 7:58 am
Hi Janice,
My ‘cooking class’ was with my aunt
I know a couple of places if you are interested, try Bumbu at Carpenter street or Pavilion at Jalan Tabuan. Yes Pavilion, the craft place, also has classes for cooking local food. I wish I have to time to do that!
Happy cooking!!!
February 18, 2009 at 8:13 pm
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April 12, 2009 at 10:38 pm
[...] netting would be dried on zinc sheets that we brought along – the dried bubuk would be made into belacan and the wet bubuk would be made into cincalok. Those were the best childhood days I still [...]
August 1, 2009 at 10:52 pm
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