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Sambal Belacan

February 20, 2018 81 Comments

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Sambal Belacan - a Malaysian condiment made with fresh red chilies, lime juice, salt and sugar. Sambal Belacan is the building block of Malaysian cooking. Learn the step-by-step on how to make authentic sambal from scratch.

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

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.

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.

Chilies for Sambal

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 chilies in bowl making Sambal

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. 

Making sambal belacan

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.

Belacan to make sambal

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.

Delicious sambal belacan in a bowl

Recipes that Goes Well with Sambal Belacan:

  • Prawn Sambal (Sambal Udang)
  • Squid Sambal (Sambal Sotong)
  • Egg Sambal (Sambal Telur)
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Recipe Name
Sambal Belacan
Preparation Time
15
Total Time
15
Author
Rasa Malaysia
Calories
30
Average Rating
4.5
Based on 43 Review(s)

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81 COMMENTS... read them below or add one

  1. sharon yang

    September 20, 2013 at 6:02 PM

    What brand of sambal do you use?

    Reply
  2. 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
  3. 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
  4. 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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