Add 80g (2⅞oz) or more of the sambal to the wok and stir to lightly coat the okra. Stir-fry for a minute or so, then taste for seasonings and correct if needed. When the okra is crisp-tender ...

4. Now, add in the rest of the rapeseed oil. If the paste looks like it’s getting too dry, add a little more oil. The ideal state is when the oil has split from the sambal and risen to the top.

Sambal belacan can also be used to prepare a whole host of dishes like kerabu, a kind of raw vegetable and/or fruit salad common in north Malaysia and South Thailand.

Make the Sambal Belacan: Use a mortar and pestle to pound the toasted belacan, chilies, and garlic to a coarse paste, pounding each ingredient thoroughly before adding the next. Add lime juice to ...

Whereas sambal belacan is all-purpose, crunchy sambal ikan bilis is made specifically to eat with nasi lemak, a coconut and pandan scented rice dish served for breakfast with curry or rendang ...

Growing up, I developed a deep love for my grandmother’s sambal belacan.Even a small amount on plain rice brought an explosion of flavour. So when I spotted 108 Belachan Wing with Begedil Set (S$6.80) ...

4. Now, add in the rest of the rapeseed oil. If the paste looks like it’s getting too dry, add a little more oil. The ideal state is when the oil has split from the sambal and risen to the top.

One of the most distinctive varieties is sambal belacan, a salty, flavorful paste that's sometimes just called belacan. It's popularly used across Southeast Asia, and it's pretty neat stuff.