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You are here:Home  /  Recipes  /  Malaysian Recipes  /  Sambal Belacan

Sambal Belacan

February 20, 2018 81 Comments
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Sambal belacan is a Malaysian condiment and the basic building block for Malaysian food. The best sambal belacan recipe with easy step-by-step photo guide. | rasamalaysia.com

The best authentic Malaysian sambal belacan recipe.

Sambal belacan is a must-have Malaysian condiment and the key ingredients for many delicious Malaysian recipes.

In this sambal belacan recipe, you will find step-by-step photos and detailed method on how to make sambal belacan.

Washed fresh chilies for the making of Sambal Belacan.

Sambal is a common condiment in Southeast Asia and India. Sambal is basically a concoction of chilies and spices. Sambal is used in many Southeast Asian and Indian dishes, to add heat and flavors to local dishes. Sambal can also be made into sambal sauce, which is great on protein such as chicken, fish or shrimp.

Chopped fresh chilies in bowl ready for grinding and pounding.

What is Sambal Belacan?

Sambal belacan is the Malaysian version of sambal. Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), calamansi lime (limau kasturi), salt and sugar.

In the United States, calamansi lime is scarce so lime can be used as a substitute. However, calamansi lime is best for sambal as it adds amazing aroma and nuance to sambal belacan. 

Toasting Shrimp Paste (Belacan) for Sambal Belacan making.

Belacan is the most important ingredient in sambal belacan. You have to toast the belacan in a skillet or wok like the picture below. The belacan should be toasted until it becomes dry and toasty, into tiny granules.

Sambal Belacan ingredients mixed in mortar and pestle for grinding and pounding process.

Sambal belacan as a condiment is something that I can’t do without. I eat my rice and noodles with it, and some Malaysian dishes such as my favorite sweet and sour eggs (masak belanda), Penang char hor fun, grilled fish with banana leaves are amazing with sambal belacan.

To make the best sambal belacan, you need a mortar and pestle like the picture below. You have to pound the ingredients by hand until it forms a nice and watery texture.

Pounding ingredients for Sambal Belacan.

Here is how sambal belacan looks like. It’s red with a slightly runny texture, sort of like a sambal sauce. Use the condiment immediately or you may keep it in the fridge for a couple of days.

You may freeze it for a longer period and thaw to room temperature before using it.

Fresh Sambal Belacan paste on a bowl ready to serve.

Recipes that Goes Well with Sambal Belacan:

  • Prawn Sambal (Sambal Udang)
  • Squid Sambal (Sambal Sotong)
  • Egg Sambal (Sambal Telur)
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Complete Meal Plan

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Click Here to Pin This Recipe Sambal belacan is a Malaysian condiment and the basic building block for Malaysian food. The best sambal belacan recipe with easy step-by-step photo guide. | rasamalaysia.com

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Sambal Belacan Recipe

Sambal belacan is a Malaysian condiment and the basic building block for Malaysian food. The best sambal belacan recipe with easy step-by-step photo guide.

Prep Time 15 minutes
Servings 4
Calories 30 kcal

Ingredients

  • 4 oz seeded chilies thinly sliced
  • 1 tablespoon belacan shrimp paste
  • 1 - 1 1/2 teaspoons sugar
  • 2 tablespoons Calamansi lime juice or lime juice
  • Salt to taste

Instructions

  1. Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.
  2. 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.)
  3. Transfer out to a bowl, add salt and sugar to taste and add lime juice (or Calamansi lime juice). Blend well. You can keep the sambal in the refrigerator for a couple of days, or freeze in the freezer for a longer period.

Recipe Notes

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.

Nutrition Facts
Sambal Belacan Recipe
Amount Per Serving (4 g)
Calories 30 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Cholesterol 13mg 4%
Sodium 377mg 16%
Total Carbohydrates 6.1g 2%
Dietary Fiber 0.7g 3%
Sugars 3.6g
Protein 0.9g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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81 COMMENTS... read them below or add one

  1. Cynthia

    July 18, 2009 at 12:48 AM

    This looks and sounds deliciously fiery-hot! The way you describe how you eat this is very much the same way we eat hot pepper sauce in the Caribbean.

    I noticed that you did not include the seeds, was that deliberate or are the seeds not generally used? Also is there any particular chile that should be used to make this wonderful sambal?

    Reply
    • Rasa Malaysia

      July 18, 2009 at 11:20 AM

      Cynthia – despite our origins, I guess the food culture and principle stay the same. :)

      I discarded the seeds because they are very hard to pound using a mortar and pestle, plus I think there is a belief that they are not great for the digestive system. I don’t mind some of the seeds in my belacan actually because it gives some extra “texture.” I guess it’s personal preference.

      Reply
  2. KNizam

    July 18, 2009 at 10:18 AM

    check this sambal belacan picture featured in the rasa magazine – http://knizam.com/sambal-belacan-kulit-limau-nipis-terliur-la-plaks-ahaks/
    so tempting. ehe :)

    Reply
    • Rasa Malaysia

      July 18, 2009 at 11:17 AM

      Wow, that’s so beautiful. Sambal Belacan is hard to photograph!

      Reply
  3. David

    July 18, 2009 at 11:15 AM

    I am from New Zealand and recently had a chance to try out sambal belacan while traveling in Penang. I have to say that it tasted strong for my palate at the first taste, but then very quickly, it won me over. I agree that sambal belacan is a perfect dipping sauce for ikan bakar. It was probably the best grilled fish that I had ever tasted in my life. The aroma of burnt banana leaves and the sambal are simply perfect. Thanks for this great post!

    Reply
    • Rasa Malaysia

      July 18, 2009 at 11:17 AM

      David – I am glad that you tried the ikan bakar with sambal belacan. One of the many best dishes you can try in Malaysia! Yes, I love sambal belacan with fish, without it, it’s just not the same!

      Reply
  4. lisaiscooking

    July 18, 2009 at 3:01 PM

    I think I could quickly become addicted to this, and it could be used in so many ways. Can’t wait to try it.

    Reply
    • Rasa Malaysia

      July 18, 2009 at 8:13 PM

      Oh yes, it’s addictive. I can just eat sambal belacan as is, without rice or noodles sometimes. ;)

      Reply
  5. Kent

    July 18, 2009 at 3:51 PM

    I’ve been reading the blog for a long time – I’m a Chinese-American, and lived in Singapore for a year. Really miss the sambals from Singapore/Malaysia. Glad to finally see a recipe.

    Just wondering – in US grocery stores, I can find key lime, which looks like calamansi lime. Are they the same?

    Reply
    • Rasa Malaysia

      July 18, 2009 at 8:12 PM

      Thanks Kent for your comment. :)

      Key lime is not the same as kalamansi. There are kalamansi trees for sale, but it’s scarce. You can use regular lime. :)

      Reply
  6. sydneyfoodie

    July 18, 2009 at 11:06 PM

    Hi, I live in Australia and have been reading your blog for awhile now. My mum does her sambal belachan in bulk and it keeps in the freezer for ages. She divides them up in ice cube containers. The only difference in her recipe is after cooking the belachan she adds in the pounded chilli, salt and sugar and cooks it. She does this to kill all the bacteria etc so that it will keep in the freezer. She doesn’t add the lime…..only when she’s brings it out of the freezer to use, will she then add the lime juice.

    Reply
    • Rasa Malaysia

      July 20, 2009 at 8:54 PM

      Right, that’s the way to freeze sambal but I usually make some to last me for a few days. Adding lime when serving is right, but I don’t always have lime juice in my fridge so I add everything first. ;)

      Reply
    • Agnes

      February 16, 2017 at 9:16 PM

      My folks are from Penang. I do not add sugar nor salt to sambal belachan. However, there are a few different ways to make this very simple dish and it actually involves the type of belachan and chillies that you use and the ratio that is used. The nyonyas and the Malays and the Thais make them and then again there are 2 different type of nyonyas (one from Penang and one from Malacca) and also the Malays from the different states in Malaysia. True that it is preferable to squeeze limau kasturi (has less tanginess) otherwise known as cumquats(this is the round one) when you ready to eat otherwise limau nipis (normal lime) is alright. Normally, a thinner type of large chilli has a better flavour and for a hotter flavour, you can add bird’s eye chilli (again there are a few varieties of bird’s eye chilli).

      Reply
      • Rasa Malaysia

        February 17, 2017 at 9:52 AM

        Agnes, my family is Nyonya and they don’t use salt and sugar either. I learned the salt and sugar from Malay as I prefer Malay’s sambal belacan more.

        Reply
        • Paul Mason

          October 30, 2017 at 9:06 PM

          Thanks Agness for the tips. I have 30 large thin chillies and am about to make a big batch to freeze :)

          55.0

          Reply
  7. tigerfish

    July 19, 2009 at 12:01 AM

    Those kumquat trees in CNY not kalamansi lime tree hor? …….
    hmmm….remember “kalamansi’ drink bring made from those limes from kumquat trees before…..

    Reply
    • Rasa Malaysia

      July 20, 2009 at 8:55 PM

      Tiga – kumquat is different from kalamansi. Looks quite similar but still different. ;)

      Reply
  8. nyonyachef

    July 19, 2009 at 12:57 AM

    Sambal Belachan…my favorite too. Sad to hear the kalamansi is rare in US. Must find a way to preserve it. By the way,…nice mortar & pestle. Can hardly find a nice one nowadays.

    Reply
    • Rasa Malaysia

      July 19, 2009 at 10:54 AM

      Nyonyachef – I got the mortar and pestle from IKEA, I think. I still prefer the traditional stone mortar and pestle, it’s bigger and easier to use.

      Reply
  9. Jean - OurExplorer Tour Guide

    July 19, 2009 at 1:30 AM

    The fresh red chilies look really cheerful. Interesting to see it goes into yummy Sambal Belacan.

    Reply
    • Rasa Malaysia

      July 19, 2009 at 10:53 AM

      Hi Jean – yes, they were cheerful, as you can tell from the bright red color of the sambal. LOL. ;)

      Reply
  10. rachel ong

    July 19, 2009 at 10:31 AM

    Great post!!! when u show the pic step by step… very neat. love it!!

    Reply
    • Rasa Malaysia

      July 19, 2009 at 10:52 AM

      Awesome. I hope to take more step-by-step pictures in the near future. :)

      Reply
  11. rachel ong

    July 19, 2009 at 10:33 AM

    kalamansi leaves it is same as kaffir leaves? how can i find all types of leaves for perut ikan.. i miss that! thank you

    Reply
    • Rasa Malaysia

      July 19, 2009 at 10:52 AM

      No, they are different. You can get kaffir lime leaves in the US.

      Reply
  12. A Series of Kitchen Experiments

    July 19, 2009 at 4:49 PM

    Oh my, what lovely, lovely colors! You know, I’m planting some chili seeds for the winter so I can make fresh sambal from my loot hehehe *keeps fingers crossed*

    Your sambal looks yummeh…I’d like to dip a cucumber into it.

    Reply
    • Rasa Malaysia

      July 20, 2009 at 8:56 PM

      Good luck! I wish I have a small place where I can plant herbs or anything but I got my patio all sealed up in cement. ;)

      Reply
  13. david

    July 19, 2009 at 5:12 PM

    I’m pretty sure the Kalamansi you are talking about is the same as the ones Filipinos use, spelled Calamansi/calamondin though. It isn’t that hard to find if you know of a Filipino market in your area such as seafood city, or island pacific, you can purchase a whole bundle for a good price.

    Reply
    • Rasa Malaysia

      July 19, 2009 at 5:43 PM

      David – yes, it’s the same. Not sure about the actual spelling because I have seen it spelled with k and also c. Anyway, where can I find a Filipino market in southern CA? Please let me know.

      Reply
      • david c

        July 20, 2009 at 1:10 AM

        Yup spell it with a k, or a c all the same haha. You can try Seafood City or Island Pacific Both markets have branches in [Cerritos,Carson, LA, West Co., & Panorama] addresses are on their sites. I’m from LA & calamansi can thrive perfectly in Socal weather. We used to have a tree that bore fruit year round, so if you can try buying one for yourself go for it! The seafood city I work in sells calamansi trees, so im sure you can get one for a good price at the one nearest to you.

        Reply
        • Rasa Malaysia

          July 20, 2009 at 8:56 PM

          David – thanks for the name of the stores. I am going to hunt them down. I wish I have a tree!!

          Reply
  14. joey

    July 19, 2009 at 6:57 PM

    Hi Bee! Thanks for sharing your recipe – we have tons of kalamansi here and it is also very popular to use as a condiment, or part of condiment sauces. I’d love to send you some but I don’t know if it would survive the trip there — or get caught on the way! What chilis do you use here if not bird’s eye?

    Reply
    • Rasa Malaysia

      July 20, 2009 at 8:57 PM

      Joey – thanks so much but David above told me I can get them at some Filipino stores. I used regular Mexican chilies. I didn’t add bird’s eyes, only use them if I want them spicy.

      Reply
  15. Rasa Malaysia

    July 20, 2009 at 8:58 PM

    Hah, I need to stock up my belacan the next time I go home. I am running out. I don’t trust the belacan sold in the Asian stores here in the US. ;)

    Reply
  16. food-4tots

    July 21, 2009 at 3:38 AM

    You are making me mouth water looking at the samban belacan. It’s my all-time favourite!!

    Reply
  17. Nishi

    July 25, 2009 at 7:55 PM

    Yum…it’s a good thing I made instant noodles before coming across this page. You’re really making miss home right now. I always bring about three bottles of sambal belacan back to AUstralia when I’ve gone home

    Reply
    • Rasa Malaysia

      July 26, 2009 at 11:27 PM

      Yes, sambal belacan is so good. No trouble smuggling into Australia?

      Reply
      • Nishi

        July 30, 2009 at 12:27 AM

        Eh, I think with the amount of Malaysian living and studying in Australia now, the custom officers can’t be bothered fighting anymore. A friend of mine actually managed to bring in home made belacan!

        Reply
        • Rasa Malaysia

          July 30, 2009 at 9:28 AM

          Hah, that’s true. Maybe the immigration offer is Malaysian, too. Hehe.

          Reply
          • Nishi

            August 8, 2009 at 2:39 AM

            haha…you’re probably right

            Reply
  18. Verdegrrl

    July 29, 2009 at 10:39 AM

    Great topic! Thanks! My FIL eats fresh sambal with almost every meal.

    My fav is the stuff served up by a small restaurant chain in Singapore called Sanur. It packs a wallop that doesn’t immediately strike – instead building gradually until you’re almost crying. But it’s so good you just need one more bite! And another. And another.

    If anyone has an approximation of that recipe, please share!

    Reply
  19. Mel

    August 25, 2009 at 4:12 PM

    Your recipe call for seeded chillies. What type of chili do you use? I have been searching for red chilies (like the one we have back home in Malaysia) for a while now but I just can’t find them!

    Your recipe looks simple and can’t wait to try it!

    Reply
    • Rasa Malaysia

      August 25, 2009 at 6:26 PM

      Hey Mel – if you are in the US, it’s very hard to find the kind of chilies found in Malaysia. You can use any kind of red chilies.

      Reply
  20. amira

    August 26, 2009 at 2:31 AM

    Thank you for posting this lovely recipe…I haven’t had sambal belacan for few years now, thus I decided to make sambal belacan today to accompany it with some vegetables. Although I had to substitue kalamansi lime for normal lime juice it turned out great. Wonderful!

    Reply
  21. Anna

    September 24, 2009 at 11:45 AM

    You can buy frozen kalamansi from any Filipino store.

    Reply
  22. Jessica Lee Binder

    October 20, 2009 at 10:52 AM

    I love Belecan! Do you usually buy it or can you make belecan from scratch?

    Reply
  23. melit

    December 14, 2009 at 12:00 PM

    What brand of belacan do you use?
    Thanks.

    Reply
  24. Jayne

    July 19, 2010 at 9:58 PM

    I came across another sambal belacan recipe that required cooking the sambal until the oil separates. Yours doesn’t require cooking. Is it a different kinda sambal belacan?

    Reply
    • Rasa Malaysia

      July 20, 2010 at 8:44 AM

      Jayne – this is a uncooked sambal for eating with rice and dipping purposes. I have another cooked sambal recipe which is more like a spice paste, for cooking, that’s why you need to cook until the oil separates.

      Reply
  25. Shu

    September 12, 2010 at 10:43 AM

    Hi thank you so much for your awesome recipes!(:

    In this recipe, I noted that you wrote 1 tbsp shrimp paste, does that mean you aren’t using the block form type of belachan?

    I have a jar of Lee Kum Kee fine shrimp sauce, it’s kind of purplish in colour, and of puree consistency, made of fermented shrimps. Is that alright to use? Do i still need to toast till it’s dry then?

    Please help, thank you!!!

    Reply
    • Rasa Malaysia

      September 12, 2010 at 12:47 PM

      Yes, belacan (Shrimp paste) is in a block, but I used 1 tablespoon of it. I have to measure it somehow so I cut out a small piece and measured it precisely with tablespoons. No, LKK fine shrimp paste is not for this recipe, you have to use Malaysian belacan.

      Reply
  26. atheniancat

    March 18, 2011 at 8:47 PM

    Please cafirm that the smell of toasting dry belachan is not pretty on the nose
    We just came back from KL and we used to eat Kangkong Belachan
    But we cant replicate it at home in Perth
    My husband grows his own Kangkong, but we buy the sambel belachan in a jar. Can you give me a good recipe for Kangkong belachan so I can make it from scratch please.

    Reply
    • Rasa Malaysia

      March 19, 2011 at 4:48 AM

      I will share the recipe soon, please stay tuned.

      Reply
  27. chacha

    March 25, 2011 at 12:59 PM

    i adore sambal belacan. Your recipe is very good except for the sugar bit. I do have to say something as i feel very strongly about this. I find even a hint of sugar in a sambal belacan is horrifyingly disgusting and wrong.

    Reply
  28. nazreena

    April 13, 2011 at 5:23 AM

    ginger garlic paste three tbalespoons and onion paste the tablespoon pepper powder one tablespoons

    Reply
  29. Christine Loo

    June 8, 2011 at 10:35 PM

    I am a fan of your website. Thank you for sharing. May I ask where did you buy your mortar here on this picture? I plan to get the same one as it looks really nice!

    Reply
    • Rasa Malaysia

      June 8, 2011 at 10:41 PM

      Thanks for your note. Are you in the US. Got it at Crate and Brarrel.

      Reply
  30. Rob

    July 11, 2011 at 12:25 PM

    Wow, looks really spice. I’ll try it.

    Reply
  31. savvymummy

    September 13, 2011 at 2:47 AM

    Hi, thanks for your recipes! Just a question, can this sambal belacan preparation be frozen?

    Reply
    • Rasa Malaysia

      September 13, 2011 at 11:06 AM

      Yes.

      Reply
  32. Don

    January 24, 2012 at 12:09 PM

    Can I use Thai shrimp paste in this? (it is called gkapee) It is a solid block like belacan and will dry out when toasted in a pan. It is the same color and texture too.

    Reply
  33. Pengusaha Dunia

    August 15, 2012 at 9:29 PM

    sambal belacan has a unique flavor and makes people addicted to eat again

    Reply
  34. Valerie Kuan

    October 26, 2012 at 11:45 AM

    Hi Bee, where can I get belacan in the US?

    Reply
    • elizascott

      February 23, 2013 at 2:36 PM

      Go to Oriental grocery store

      Reply
  35. samantha cameroon

    January 17, 2013 at 12:13 AM

    What type of chili did you use

    Reply
  36. Easy Diner Meals

    January 29, 2013 at 4:23 AM

    Your weblog seems to be having some compatibilty issues in my chrome browser.
    The text appears to be running off the page pretty bad.
    If you want you can e-mail me at: [email protected] and I’ll shoot you over a screen grab of the problem.

    Reply
  37. elizascott

    February 23, 2013 at 2:35 PM

    Thank you so much Bee for the greats pictures and wonderful recipes. I am Malaysian who moved to SF for 12years now. I am grateful to found your website. Will get your cook book next.

    Terima Kasih!

    Reply
  38. sharon yang

    September 20, 2013 at 6:02 PM

    What brand of sambal do you use?

    Reply
  39. Lynn

    April 18, 2014 at 8:55 PM

    Hi, I notice that you don’t cook the sambal belacan. Will it be acceptable to cook or boil it?

    Reply
    • Rasa Malaysia

      April 19, 2014 at 7:27 AM

      Yes it’s served uncooked. You don’t have to cook or boil it.

      Reply
  40. Sharon

    July 5, 2016 at 5:39 AM

    Can I freeze sambal belacan asparagus?

    Reply
    • Rasa Malaysia

      July 5, 2016 at 3:13 PM

      You can freeze the belacan but not the asparagus.

      Reply
  41. Rida Sofa

    November 8, 2017 at 5:05 AM

    it looks like a very intriguing sambel appetite and makes us like to add rice ,, good belacan is from shrimp choice and without preservative

    55.0

    Reply

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