Wineshark Cooking Class - Homemade Belacan Sauce 自家製馬拉盞

Ingredients (for 4):

• Belacan - 20 g
• Shallot - 1
• Garlic - 1 clove
• Dried shrimp - 20 g
• Conpoy - 1
• Dried noodlefish - 15 g
• Sugar - 1 tsp
• Red chili - 1

Procedures:

1. Soak the conpoy in water, then shred.

2. Soak the dried shrimp in water, then mince finely.

3. Mince the shallot and garlic finely. Cut the red chili into small pieces.

4. Toast the Belacan for a while at low heat. 

5. Crumble the Belacan and let it cool down.

6. Add 2 tbsp of oil to mix with Belacan to form a paste.

7. Deep fry the dried noodlefish and remove when turning colour. Drip off the excess oil.

8. Crush the deep-fried noodlefish slightly.

9. Heat the wok with oil, then add half of the minced shallot and garlic.

10. Add the conpoy and dried shrimp and cook until turning to golden colour.

11. Add a bit of the Belacan paste to mix well. Then add the remaining Belacan, and the fried noodlefish.

12. Add the remaining minced shallot and garlic. Stir fry until almost dry.

13. Add the chopped red chili and turn off the heat. Flatten the Belacan sauce to let it toast for a bit. Then remove.