Malaysia Sambal Belacan

1. Wash all ingredients thoroughly and pat them dry with a kitchen towel. Slice the shallots. 

2. Heat the pan with oil and toast the belacan until it drys up becoming powdery and emits a strong shrimp fragrance. Remove from heat and let it cool down. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180 degrees celsius until fragrant. Let it cool down.

3. Remove seeds from the chilies, cut them into smaller pieces. Fry them with shallot for 2-3 mins. 

4. Cut the tomato in half and fry until soft. Remove from the pan. 

5. Cut the calamansi, remove the seeds, and slice it into thin slices.

6. Using a blender. 

7.  Blend the dried chilies, toasted belacan, tomato, shallots, and calamansi until smooth. Using a mortar and pestle: Start by crushing the dried chilies until they form a paste. Add the tomato, ensuring it is well crushed into the chili. Finally, add the belacan and calamansi last, crushing until the paste is well blended and evenly colored. 

8. Season the paste with sugar, adjusting to taste With its adaptability and rich taste, Sambal Belacan Tumis adds a delightful kick to a variety of dishes. Enjoy the freshness of Sambal Tumis at the comfort of your own home. Enjoy the aroma of toasted dry prawn paste which gives o the sweet smell of deep fried fresh prawn shell.

(Tips : For the best results, ensure you use belacan made from fresh ingredients. Fresh belacan not only elevates the aromatic taste but also enhances the vibrant color of the sauce. Some varieties of belacan, particularly those with a deep, pungent aroma, will darken the color of the sambal and impart a dull, stale scent, diminishing its fresh umami taste. Therefore, opting for fresh belacan is essential to preserve the signature freshness and flavor of the sambal