2-Step Sambal Belacan
Though it’s available ready-made, you can only taste the real freshness if you make it on your own.
|2 teaspoons||MAGGI® CukupRasa™|
|2 tablespoons||corn oil|
|2||tomatoes, deseed & cut into chunks|
|5||bird’s eye chillies|
|10 g||dried shrimp paste, crumbled|
- In a wok, sauté the tomato, red chillies, garlic, shallots, sugar, bird’s eye chilli and shrimp paste until fragrant and leave it aside to cool.
- Place the sautéed ingredients along with MAGGI® CukupRasa™ in a blender and puree coarsely.
- Scoop it out of the blender and let it cool before placing it in a bottle. Keep it stored in the refrigerator.
- The next time you’re having rice with some fried or grilled fish, make sure to serve your sambal with it.