This is a pungent chile condiment that is used as garnish over laksa dishes, dipping sauce for simple grilled fish or as a side condiment for any rice meals. It is considered a staple in a Malay household.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place belacan in a skillet over medium heat; cook and stir until fragrant and toasted, about 5 minutes.

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  • Grind red chile peppers with salt using a mortar and pestle until coarsely ground. Add belacan and grind until evenly distributed. Squeeze limes over paste just before serving.

Nutrition Facts

33 calories; protein 1.7g 3% DV; carbohydrates 7.5g 2% DV; fat 0.3g 1% DV; cholesterol 1.6mg 1% DV; sodium 33.7mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/14/2017
Made as written except that I used regular limes because I have never heard of or seen kasturi limes. I really liked this. I didn't know what to expect from the shrimp paste but it was good in this and I ended up adding even more. I made it to dip potstickers in but it would be great on many different things. Thanks for sharing! Read More
(1)