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!
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).
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
Food processors/ blender/ chopper
TO PREPARE INGREDIENTS
Squeeze lime juice. Cut and deseed both red chili and bird’s eye chili. Cut tomato into quarters.
TO BLEND DIP:
Put chopped chillies, tomato and roasted belacan in a food processor. Blend until fine.
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.
Dish it out and let it cool down before transferring into a clean, air-tight container.
- 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.