Sambal Belacan (Tumis)

There a multiple variations of sambal belacan depending on countries, states, regions, ethnicities and households.

I like my sambal spicy, well rounded/balanced and not sweet. The daun kesom (Vietnamese mint) adds a nice layer of herbaceous goodness to the sambal, sub with coriander if daun kesom is not available. Otherwise, leave it out.

This sambal recipe can be used as:

• a condiment for rice, eggs, fish, seafood, grilled meat. Garnish with fresh lime.

• a base for sambal fried rice, noodles or meat/seafood., veggie stir fry.

• a dipping sauce - add lime juice or tamarind water.

As a child, sambal kangkung (water spinach or morning glory) stir fry was my favourite dish. I’d ask to order it at every meal, even if the restaurant was continents away in terms of cuisine. For sambal kangkung or kangkung belacan : grapeseed oil, sliced garlic clove, sliced shallot, sambal and kangkung. If your kitchen’s smoke alarm is wok friendly - even better.

Keeps for a week in the fridge, I tend to divide this into portions to freeze in small batches.

Belacan (shrimp paste) is available at Asian grocers or large commercial grocery stores in the Asian food aisle.

**Gluten free and refined sugar free