This is a traditional dipping sauce that you can find in most families in Malaysia or Singapore. It consists of shrimp paste (belacan), chilies and vinegar/lime and usually goes with just everything....noodles, fish, and even mix together with rice! You can image that how crazy.
The most important ingredient in this sauce is the belacan. Since it is very salty and dependable on each brand's recipe, it is important to mix the belacan in, little by little, tasting as you go along. You may keep belacan in a container and can store in the fridge for 2 weeks.
Ingredients
10 chilies
3 bird's eye (you may increase the quantity if you prefer more spicy)
2-3 tbsp belacan (you may adjust according to your taste
50 ml white vinegar
1. Blend everything together and taste. You may increase the saltiness, by increasing the belacan or salt.
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