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Sambal Belacan

   

Sambal Belacan Recipe

Check Out:Β Sambal Tumis Recipe

A bottle of homemade sambal belacan (belachan) – a handy condiment to have. I am a self confessed sambal belachan addict. Now that I started making my own sambal belachan chilli, there is no turning back for me. It is such a handy condiment to keep in the fridge – you can add a little to any dish for some heat and it’s a nice chilli condiment for almost any Asian dish such as fried bee hoon and fried rice.

Sambal Beancurd with Sugar Snap Peas Recipe

You can use it for stir-fries (pictured above), or fry it with some dried shrimps, garlic and shallots for a more Chinese version of spicy dried shrimps, or more commonly known locally as hae bee hiam. Making your sambal belachan is really easy since there is no cooking involved (except for toasting the belacan beforehand). Mine is the simple version where there is no prolonged frying of the paste involved. It stores in the fridge for slightly more than a week.Β 

                                           

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58 Responses to “Sambal Belacan”

  1. food-4tots — June 15, 2010 @ 2:26 am

    I can eat anything with sambal belachan. Just too good to resist! Your banana leaf reminds me of those sambal served in the nasi lemak. Oh my! I’m seriously craving for it now….! ;)

    Reply

  2. Ching — June 15, 2010 @ 2:30 am

    Loved this! So good with rice and in cooking.

    Reply

  3. Juliana — June 15, 2010 @ 5:30 am

    Wow, nice sauce and sure nice to have it handy :-) Soooo tasty!

    Reply

  4. ILikePaperCutting — June 15, 2010 @ 8:21 am

    so good to go with Pan mee.

    Reply

  5. Reeni — June 15, 2010 @ 9:29 am

    I never heard of this before Wiffy. I would love to try it!

    Reply

  6. Lia Chen — June 15, 2010 @ 1:52 pm

    Wiffy … how are you? No matter how long I have been off from blogging but will always remember to visit your blog to look at all the yummy foods. Sambal belachan is my favorite! Is like something that I grew up with hehehe … :D

    Reply

  7. pigpigscorner — June 15, 2010 @ 4:19 pm

    yum..I can have sambal with everything!

    Reply

  8. Laetitia — June 15, 2010 @ 8:45 pm

    Sounds easy to prepare and garanty good flavours! Thank you for sharing this recipe!

    Reply

  9. Jess @ Bakericious — June 15, 2010 @ 8:45 pm

    I love belachan, feeling to scope some to go wif my rice, yum yum!

    Reply

  10. lisaiscooking — June 16, 2010 @ 4:00 am

    A fresh made sauce is always so much more flavorful. Sounds delicious!

    Reply

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