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Sambal Belacan

Sambal Belacan Recipe

Sambal Belacan Recipe

A little warning though - your kitchen will smell kind of pungent when you make sambal or when you cook with sambal - but to me, a small price to pay for something so delicious. Feel free to tweak the amount of chilli and belacan to suit your preference.

Serves: a small bottle

Prep Time: 10 mins

Ingredients

  • 5 finger length red chilli deseeded
  • 3 to 5 chilli padi aka bird's eye chilli (no need to deseed - for the heat; to taste)
  • 10 grams belachan toasted in a dry pan
  • 1 tsp sugar
  • 3/4 tbsp lime juice from small limes (calamansi)
  • 1/8 tsp salt

Tools Needed

  • A mini blender/food processor OR mortar & pestle

Directions

  1. In a blender, grind chillis and belachan. You can also pound the ingredients using a mortar & pestle.
  2. Transfer blended paste to a small bowl. Add sugar, lime juice and salt to taste. Stir to mix well. You can store the chilli in refrigerator for about a week. It can be used as a chilli condiment or in stir fries.

Noob Cook Tips

  1. Wear disposable plastic gloves when de-seeding chilli to prevent chilli burn.
  2. If you do not have calamansi (small lime), you can substitute with larger lime or lemon (though calamansi gives it the best taste).

Leave a Comment





60 Responses to “Sambal Belacan”

1 3 4 5
  1. josephine Chua — June 11, 2012 @ 9:54 am

    Thanks for your recipe!!. going to try out the hay bee hiam

    Reply

    • varsha replied: — August 1st, 2012 @ 7:56 pm

      Hi how do i make vegetarian sambal belacan?

      Reply

  2. cheryn — February 18, 2013 @ 9:50 pm

    i will definitely try to make my own sambal belacan this week ^:^

    Reply

  3. LK — April 2, 2015 @ 5:48 pm

    Hi, how long can this no cook sambal be stored?

    Reply

    • wiffy replied: — April 6th, 2015 @ 9:50 am

      about a week or so, in the fridge.

      Reply

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