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Sambal belachan as a condiment is something that I cannot do without. I eat my rice and noodles with it - rochor mee, baked fish, fish curry, chicken pongteh and fried rice.
Heat up a wok or pan on low heat and “toast” belacan until aromatic.
The texture of the belacan would turn dry and powdery after toasting.
Cool and set aside.
Pound chillies and salt in morta and pestle - texture - it depends on your personal preference. Some people like their sambal belachan coarse.
Add toasted belachan and sugar and continue to pound till well mixed.
Add calamansi juice and mix well.
If you do not have a mortar and pestle, you can use a mini food processor to grind the paste. Sambal belachan can be kept for months in the freezer and about a week in the fridge.
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