Bahan-bahan (Ingredients):
- 10 biji cili padi merah & hijau (10 red & green bird’s eye chilies)
- 2 biji cili merah besar (2 large red chilies)
- 1 inci belacan – dibakar sekejap (1-inch shrimp paste – toasted briefly)
- 1 sudu kecil gula atau secukup rasa (1 teaspoon sugar or to taste)
- 1/2 sudu kecil garam (1/2 teaspoon salt)
- 2 biji limau kasturi – ambil jus (2 calamansi limes – juice only)
Cara-cara (Instructions):
- Bakar Belacan (Toast Shrimp Paste): Bakar belacan di atas api kecil sehingga wangi (Toast the shrimp paste over a low flame until fragrant).
- Tumbuk Bahan (Pound Ingredients): Masukkan cili padi, cili merah, belacan, garam, dan gula ke dalam lesung batu (Place the chilies, shrimp paste, salt, and sugar into a stone mortar).
- Hancurkan (Mash): Tumbuk sehingga lumat atau mengikut tekstur kegemaran anda (Pound until fine or according to your preferred texture).
- Perah Limau (Squeeze Lime): Masukkan jus limau kasturi dan gaul rata (Add the calamansi lime juice and mix well).
- Hidang (Serve): Hidangkan sebagai penambah selera (Serve as an appetizer).
Tips Tambahan (Extra Tips):
- Pengganti Limau: Boleh juga guna sedikit air asam jawa jika tiada limau (You can also use a little tamarind water if limes are unavailable).
- Cadangan Hidangan: Sambal belacan sangat enak dimakan dengan ulam rebus atau bakar seperti petai bakar, terung rebus, bendi rebus, jantung pisang rebus, dan lain-lain (This sambal is delicious when eaten with boiled or grilled traditional salad/ulam such as grilled bitter beans, boiled eggplant, boiled ladyfingers, boiled banana heart, etc.).