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 dishes such as claypot chicken rice and bihun. 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, I 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 so chances of it getting overcooked is very low.
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