RecipeMuncher

It’s been awhile since I cook my homemade sambal belacan(minus the belacan) for storage.The last batch I make was end of 2007!!.Of course I freeze it ,if not it will get moldy in the fridge.I’m been thinking for the longest ,how to fried belacan at home?As you all know living in western world ,frying or cooking belacan is “No…No”!!.I recalled years ago when I cooked spicy dried shrimp not the paste,Elliot was yelling like bloody murder!!.He said the pungent smell and spiciness choked his eyes and nose.Too bad at that time it’s was winter,all doors and windows has to closed.I guess he used to my daily exotic cooking,these days he didn’t complaint or make any remark!!.Practise make prefect!!.On July 4th,I BBQ our lunch and dinner on charcoal grill.After grilling all the foods,I plan to fried pungent belacan(dried shrimp paste) outdoor!Don’t ask me how our neighbour feel!!hahaha!!I told Elliot the smell is FREE,not everyday they can smell this exotic flavour!