Sambal belacan

Recipe for sambal belacan

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
sambal belacan is a traditional Malaysian condiment that adds a spicy kick and depth of flavor to any dish. Made with a blend of fiery red chili peppers and pungent fermented shrimp paste, this versatile sauce is a staple in Malaysian cuisine. It can be used as a dipping sauce, marinade, or added to stir-fries and curries for an extra punch. With its bold and aromatic profile, sambal belacan is sure to satisfy spice lovers and elevate the taste of any meal.

Keywords: Malaysian cuisine, condiment, spicy, fermented shrimp paste, versatile

sambal belacan details

Sambal belacan, recipe Rating: 4.3
Number of votes:90 INGREDIENTS:

200g dried shrimp

40g dried shallots, diced

120g onions, diced

100g garlics

20g shrimp paste (belacan)

1 tbsp assam jawa paste

70-80 no. dried chili

2-1/2 cup water

300ml oil   

Seasoning:

4-5 tbsp sugar

1 tsp salt

METHOD:

1. Soak dried shrimp for 30 minutes. Drain and set aside.

2. Soak dried chili for 30 minutes. Drain and set aside.

3. Dissolve shrimp paste and assam jawa in about 100ml water. Discard seed of assam jawa, if any.

4. Blend all ingredients, except oil, in a blender to obtain paste.

5. Heat oil in a wok/ pan. Add blended paste and cook at medium heat. Keep stirring all the time.

6. Cook until paste turns dark and oil separates from the paste (as shown in photograph). Season with sugar and salt.

7. Dish sambal belacanout. Let cool completely before storing in jars.

8. Serve with noodles, nasi lemakand used as fillings of kuihs.

NOTES:

1. This is a very popular chili paste in Southeast Asia. There are many variations but ingredients shown in this recipe are the basic ingredients which make up the most common type of  sambal belacanconsumed in this region.

2. For making filling ofsambal rolls, cook sambal belacan until dried. Then, season with sugar and salt.