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Method:
Wash the chilies, pat dry with paper
towels or sun dried and cut into 1cm pieces with a pair of scissors.
Cut the belachan into thin slices and toast under a grill for 4 to 6
minutes until dry and fragrant. (Alternatively, toast in a
non-stick frying pan - the belachan will become flaky). While
belachan is still hot, mix with the chilies and pound or grind
according to how you like it. Serve with lime juice.
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