tag:blogger.com,1999:blog-7857175096419758857.post6855549529838768291..comments2024-03-28T17:35:31.885+08:00Comments on Let's get Wokking!: Sambal (Belacan) Chilli 参巴峇拉煎辣椒酱WokkingMumhttp://www.blogger.com/profile/07847485589069215046noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7857175096419758857.post-18533671243340441632012-12-05T21:08:09.267+08:002012-12-05T21:08:09.267+08:00Wow! I'm surprised an European will cook with ...Wow! I'm surprised an European will cook with belacan. Do you like it?<br /><br />There are many types of belacan. The one I used comes in a block form. You can get the circular type. No problem. <br /><br />If you are using right away, it is still better to cook/fry/toast it before adding other ingridents first, to be on the safer side. That's what I usually.WokkingMumhttps://www.blogger.com/profile/07847485589069215046noreply@blogger.comtag:blogger.com,1999:blog-7857175096419758857.post-85043208784912084062012-11-22T07:54:30.884+08:002012-11-22T07:54:30.884+08:00Hi, belacan confuses me (I'm European!). Am I ...Hi, belacan confuses me (I'm European!). Am I right in thinking that I should buy the type in a circular disc from the wet Market? And if I understand correctly, that if I'm using it straightaway I don't have to do the toasting process? Thanks for your help!An Intolerant Cookhttp://www.facebook.com/TwoIntolerantCooksnoreply@blogger.com