Looking for a hint of heat to accompany your meal? Try our Sambal Belacan Mangga recipe. Fruits are starting to come out in season and we’ve used a blend of young mangoes, which are a little sour, to balance and the spiciness of chillies. The different types of chillies result in a balanced flavour, but you may want to adjust it to your taste….. our version is pretty spicy.
|2 or 3 Young Mangoes|
|2 Big Chillies|
|2 Chilli Padi (Red)|
|1 Chilli Padi (Green)|
|½ tsp Salt|
|2 ½ tsp Sugar|
|1 tsp Belacan (dry fried)|
|2 Small Limes (optional)|
|2 Small Red Onions|
- Cut the chillies and put them into a pestle & mortar.
- Add in the salt, 1 tsp sugar and belacan (dry fried first) and then pound all the ingredients together.
- Cut the mangoes into small strips and add them to the mix and stir
- Taste the mixture, (ours was a bit too sour) add another 1 ½ tsp sugar (or to your preference). Finally squeeze the juice from 2 limes into the sambal.