RECIPE: Spicy belacan chili dip (6 ingredients)

Like a typical Malaysian, I love dipping almost everything edible into chili. One of my absolute favourite is the spicy belacan dip that my mother often keeps in her fridge. She serves it with all kind of noodles (it’s divine paired with fried mihun). This condiment is a must-have at our steamboat part. Sometimes we even boil ladies fingers and dunk in this delicious dip!

chili dip

I’m glad to find that this hot condiment easy to make. Even if you rarely go into the kitchen, you can nail it. Promise! It requires no other skills than blending fresh ingredients in a food processor and then heat up on the stove (Don’t worry, it’s not cooked with oil).

ingredients

INGREDIENTS
Red chili x 450 g
Bird’s eye chili (cili padi) x 5
Belacan, roasted x 4 tbsp
Tomato x 1
Lime x 1/4 cup
Sugar to taste

TOOLS
Food processors/ blender/ chopper
Air-tight container/jar

INSTRUCTIONS

TO PREPARE INGREDIENTS
Squeeze lime juice. Cut and deseed both red chili and bird’s eye chili. Cut tomato into quarters.

spicy belacan chili dip

 

TO BLEND DIP:
Put chopped chillies, tomato and roasted belacan in a food processor. Blend until fine.

dip

TO COOK:
Put the paste in a wok. Add lime juice and let it cook until the bright red chili paste turns darker. Then, add sugar to taste.

cook

TO STORE:
Dish it out and let it cool down before transferring into a clean, air-tight container.

chili2

COOKING NOTES

  • As the degree of spicy heat in chili and sweetness in tomato differs, the above measurement is only a guideline. If it lack fragrance, add more belacan. If it’s too spicy, balanced it with lime juice and sugar.
  • Cooking the paste allows you to keep in the fridge for a longer time. So does keeping it in a clean container.
  • To save time and reduce washing, I like to cut chilis directly into the food processor. You can also deseed chili in a plastic bag instead of a bowl (One less thing to wash!).
  • This recipe makes two small container of dip.

Have fun!

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Trackbacks/Pingbacks

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    […] the slow-boiled chicken stock I’ve made days ago. Then I made more belacan chili dip (Recipe: spicy belacan chill dip) this time using lemon as I ran out of lime. Happy to report it taste the […]

  2. My recipes in SHAPE magazine! | SARA KHONG - January 31, 2015

    […] Must make them soon and keep it in the freezer. Besides, I’ve got spicy belacan chill dip (click for recipe) in my fridge. Homemade fish balls and chill dip is the best combo […]

  3. 35 Food Malaysians Should Be Able To Cook By 35 | JewelPie | Home. Health. Happiness - July 15, 2015

    […] Malaysian, regardless of race, normally eats with sambal. Start with something easy like our ‘spicy belacan chili dip‘ […]

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    […] I love this dish with this belacan chili dip! […]

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