4 oz seeded chilies (sliced thinly)
1 tablespoon belacan (shrimp paste)
1 – 1 1/2 teaspoons sugar
2 tablespoons kalamansi lime juice/lime juice
Salt (optional or to taste)
Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.
Heat up a wok or pan on low heat and “toast” the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it’s personal preference.)
Transfer out to a bowl, add salt and sugar to taste and add lime juice (or kalamansi lime juice). Blend well. You can keep the sambal in the refrigerator for up to a few days.
If you don’t have a mortar and pestle, you can use a mini food processor to grind everything.
If you like extra fiery kick in your sambal, you can add a few bird’s eye chilies.
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