Sambal Belacan with Pineapple
80% asli · Malaysian
A delightful regional variation of Sambal Belacan, this version incorporates the sweet and tangy flavor of fresh pineapple, which balances the heat and umami of the chili paste. It offers a refreshing twist on the classic.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- fresh red chilies150g
- bird's eye chilies30g
- shallots80g
- garlic cloves3
- belacan (shrimp paste)1 tbsp
- fresh pineapple chunks100g
- tamarind paste1 tbsp
- lime juice1 tbsp
- sugar1 tsp
- saltto taste
Langkah
- 1
Toast the belacan lightly on a dry pan until fragrant.
- 2
Roughly chop the chilies, shallots, and garlic.
- 3
In a mortar and pestle or food processor, pound or blend the chilies, shallots, garlic, and toasted belacan until a coarse paste forms.
- 4
Add the fresh pineapple chunks to the paste and pound or pulse briefly until the pineapple is broken down but still slightly chunky.
- 5
Transfer the mixture to a bowl. Stir in tamarind paste, lime juice, sugar, and salt. Mix well.
- 6
Taste and adjust seasoning. Serve as a condiment.
