Ingredients
5-6 shallots, chopped
1 medium tomato, chopped
300g red chillies, roughly chopped (long or small chillies, depending on desired strength, can be mixed)
Juice of 1 lime
2 tbsp salt
3 tbsp sugar
3 tbsp vegetable oil
Handful petai (‘smelly beans’) (optional)
This quantity of belado is sufficient for 1kg meat, seafood or vegetables
Directions
In a blender, blend tomato and shallots for 5 seconds, then add chilli.
Continue blending briefly to a coarse paste.
Heat wok over medium heat, add vegetable oil, and stir-fry the paste, add sugar and salt.
Lower temperature slightly, and stir occasionally for 10-15 minutes, until the chilli becomes fragrant, mixture thickens a little and the colour has changed to deep red.
Add lime juice to taste.
Petai can be added at this stage if desired.
Suitable for: Fried prawns, squid, fish (whole or cutlets), chicken, fried boiled eggs, eggplant, tofu, tempeh or potatoes.
For eggs or tofu, sauce should be used as a spread or topping.
Belado Prawns (Udang Belado)
Shell green prawns, leaving tail intact.
Deep fry briefly, remove from oil and drain on paper towel.
Heat belado in a wok and stir fry prawns and petai (if using).
Serve with sliced Lebanese cucumbers.