Resepi Sambal Belacan Sedap Dan Tahan Lama

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It's a familiar story, isn't it? That moment when you look in the mirror and realize those few extra kilos have decided to stick around. My colleague, keeps sending me these videos about *lalap platters, swearing they're the secret to shedding weight. 
I want to jump on the bandwagon, I really do, but let's be honest, giving up nasi is a whole other level of commitment. 🍚 #NasiIsLife. I can't live without them. Especially sejak kebelakangan ni. And recently, my colleague shared a new sambal belacan recipe with me. 
Why I said new? Now, if you're like me, you probably just tumbuk your sambal and call it a day. But this recipe is different. It’s a bit more work— you have to bakar first, then blend, and finally fry it again, but the taste is elevated to a whole new level, and best of all, it lasts so much longer in the fridge. 
*Lalap Platter: A lalap platter is an Indonesian platter featuring an assortment of raw, blanched, and sometimes cooked vegetables served with a sambal belacan and protein; grill or fried chicken, fish or tauhu.
Resepi Sambal Belacan Padu 🌶️

Bahan-bahan:6 biji limau kasturi (buang biji, diambil jus dan kulitnya dihiris nipis)50 gm belacan (dibakar)3 biji cili merah1 biji cili hijau8 biji cili padi hijau25 biji cili padi merah100 ml air asam jawa pekat1 ulas bawang merah - dipotong 41 ulas bawang putih2 sdb gula melaka/gulaSedikit garam atau serbuk perasa
Langkah-langkah Memasak:1. Bakar belacan, bawang merah dan bawang putih
2. Masukkan semua bahan ke dalam pengisar. Kisar kasar
3. Panaskan sedikit minyak dalam kuali. Tuang bahan kisar tadi dan kacau perlahan-lahan. Masak sehingga mendidih
4. Masukkan sambal dalam botol dan sejukkan sebelum tutup. Biarkan pada suhu bilik 5-6 jam supaya rasa dia "mesra" kemudian simpan dalam peti sejuk

That's it. Sekian, terima kasih

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