{"id":49,"date":"2009-11-08T03:38:18","date_gmt":"2009-11-07T19:38:18","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=49"},"modified":"2015-11-28T10:54:16","modified_gmt":"2015-11-28T02:54:16","slug":"simply-belacan","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=49","title":{"rendered":"Simply Belacan For The Chilli Lovers Out There"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-65\" title=\"Belachan\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2009\/11\/PICT00631.JPG\" width=\"650\" height=\"488\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2009\/11\/PICT00631.JPG 1280w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2009\/11\/PICT00631-300x225.jpg 300w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2009\/11\/PICT00631-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">Making this chili is simple &#8211; one needs only to know how to grind and fry. And understand what the difference is between a <span style=\"color: #333333;\">galangal and a ginger<\/span>.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">However, this version is a self-manipulated attempt to tweak the Malay standards into one that incorporates the Chinese flavour, so that it can be used in dishes like fried rice and\u00a0<strong> <\/strong><span style=\"text-decoration: underline;\"><strong><span style=\"color: #ffffff;\"><a class=\"alignjustify\" title=\"Ba Chor Mee\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=75\" target=\"_blank\">minced pork noodles. <\/a><\/span><\/strong><\/span><\/p>\n<p style=\"text-align: justified;\"><em><strong>Ingredients<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Belacan (dried shrimp paste): 1 small block from Sheng Siong Market<\/li>\n<li style=\"text-align: justify;\">Dried chilies: 1\/2 of a big packet (or 30 fresh red chilies), soaked in hot water 15min<\/li>\n<li style=\"text-align: justify;\">Shallot: 1 small packet freshly peeled from the supermarket<\/li>\n<li style=\"text-align: justify;\">Ginger: 3-cm long, sliced<\/li>\n<li style=\"text-align: justify;\">Candle nuts: 1 small pack (about 15)<\/li>\n<li style=\"text-align: justify;\">Lemongrass: 3 sticks, outer layer peeled, sliced<\/li>\n<li style=\"text-align: justify;\">Galangal: 3-cm, sliced<\/li>\n<li style=\"text-align: justify;\">Oil: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Sugar and salt to taste<\/li>\n<\/ul>\n<p style=\"text-align: justified;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol style=\"text-align: justified;\">\n<li style=\"text-align: justify;\">Fry the belacan till it is dry and powdery. Set aside to cool.<\/li>\n<li style=\"text-align: justify;\">Grind the chilies. Set aside.<\/li>\n<li style=\"text-align: justify;\">Grind the shallots, ginger, candle nuts, lemongrass and galangal together.<\/li>\n<li style=\"text-align: justify;\">Add the Belecan and chilies. Blend everything together with the oil.<\/li>\n<li style=\"text-align: justify;\">Fry the paste and add sugar and salt to taste.<\/li>\n<li style=\"text-align: justify;\">Fry the paste till smooth. Leave to cool.<\/li>\n<\/ol>\n<p style=\"text-align: justified;\"><em><strong>Tricks<\/strong>:<\/em><\/p>\n<ul>\n<li>To make it redder or spicier, add the rest of the chilies from the packet.<\/li>\n<li>Use a <span style=\"font-size: large;\">BIGGER<\/span> blender to blend everything at once.<\/li>\n<\/ul>\n<p><strong><em>Fiery Rating<\/em>:<\/strong><br \/>\n\ud83d\ude08 \ud83d\ude08 \ud83d\ude08<\/p>\n<p><em><strong>Serving<\/strong>:<\/em><br \/>\n1 big bottle (that of peanut butter spread)<em> <\/em><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=49\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Making this chili is simple &#8211; one needs only to know how to grind and fry. And understand what the difference is between a galangal and a ginger.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[62,97],"tags":[226],"class_list":["post-49","post","type-post","status-publish","format-standard","hentry","category-chilli","category-peranakan","tag-stir-fried"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Making this chili is simple - one needs only to know how to grind and fry. And understand what the difference is between a galangal and a ginger. 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