Yatie Kitchen Sambal Belacan
- 5 Red Chilli, sliced
- 8 Bird’s eye chili
- 4 Calamansi, squeezed
- 1 tablespoon Shrimp Paste (balacan)
- 1 teaspoon Tamarind paste
- 1 teaspoon Love Earth Sea Salt Fine
- 1 teaspoon Mushroom Seasoning
- Pinch of Calamansi zest
- Add red chilli, bird’s eye chilli, shrimp paste in a blender and blend well.
- Add in tamarind paste, sea salt and mushroom seasoning and mix well.
- Add in squeezed calamansi juice and make sure all ingredients are well blend. Add in calamansi zest for aroma. Ready to serve! You may keep it in an air-tight container refrigerated.