The BEST Sambal Belacan! (with tips and tricks)

How to make Sambal Belacan, a favourite spicy and savoury condiment in Singapore, Malaysia and Indonesia.

If there is one condiment that we know and love, that is Sambal Belacan (sambal belachan/sambal terasi)! Sambal belacan is a spicy condiment or sauce that is commonly used in Singaporean, Malaysian and Indonesian cuisine.

The main ingredients are fresh red chilies, belacan (a type of shrimp paste), lime juice, and salt. Other ingredients such as garlic, shallots and sugar may also be added depending on the recipe.

Sambal = spicy chilli paste

Belacan = fermented shrimp paste

The fresh chilies are pounded or blended together with the belacan until it becomes a paste, and then mixed with the other ingredients to create a spicy and savoury sauce. Sambal belacan is often served as a condiment alongside rice and our main dishes of meat, seafood and vegetables. It has a strong and distinct flavor that is highly addictive to those who enjoy spicy food.

Why do people LOVE Sambal Belacan?

There are several reasons why people love sambal belacan:

1. SPICY FLAVOURS: This sauce is known for its spicy and pungent flavor, which can be addictive to those who enjoy spicy food.
2. VERSATILITY: This condiment can be used with and for a variety of dishes, such as grilled or fried seafood, vegetables, rice dishes, noodles, soups, and stews.
3. UMAMI TASTE: The combination of belacan (shrimp paste) and fresh ingredients such as chilies, garlic, and shallots creates a rich and savory umami taste that is highly satisfying.

Ingredients you need for Sambal Belacan

• Fresh Red Chillies: I use red Spur chillies.
• Thai Bird’s Eye Chillies: You can make Sambal Belacan with JUST red chillies, but I like to add bird’s eye chillies for more kick.I like to do a 1:1 ratio of red chillies to bird’s eye chillies, but feel free to adjust according to your spice tolerance.
• Belacan: It’s simply not sambal belacan without this fermented dried shrimp paste!
• Shallots or Onion
• Garlic
• Calamansi Lime: We are using the juice of the lime, and optional, the rind as well. Just half or a quarter of the rind (not too much or Sambal Belacan will be bitter!) will add a delicious nuance to the dish and some colour too. Easily replaceable with regular limes.
• Salt
• Sugar

Equipment:

• Blender or food processor: or pestle and mortar
• Air Fryer: or a stove

What is Belacan?

Belacan, also known as shrimp paste, is a fermented condiment that is commonly used in Southeast Asian cuisine, particularly in Malaysian, Indonesian (terasi), and Thai (gkapi) dishes. These regional variations of Belacan will all work in this recipe!

It is made by pounding and mixing small shrimp, salt, and water into a paste, which is then left to ferment in the sun for several days. The fermentation process breaks down the shrimp and develops a pungent and savoury flavour and aroma. Belacan is usually sold in blocks, but you can also find powdered versions of it these days.

Belacan is an important ingredient in many Southeast Asian cuisines and is often considered an essential flavouring that adds depth and complexity to many dishes. This ingredient is often used as a base for many dishes, as well as flavouring in stir-fries, marinades, and dipping sauces.

To further boost its flavour and aroma, belacan is toasted. To do this, belacan is traditionally held over an open fire and toasted until it deepens in colour, and develops a drier, crumbly texture.

Can I make Sambal Belacan without toasting the belacan?

I will get disapproving looks from Malay aunties all over for this… but yes! You can actually use untoasted belacan to make Sambal Belacan. It will not be as deep in flavour, or as aromatic though, so I would still recommend that you toast it for best results.

How to make Sambal Belacan?

1. Dry Toast Belacan, Onions and Garlic

Dry toast belacan, onions and garlic over low heat in a pan until fragrant and charred. The belacan should develop a deeper colour and be drier and crumbly in texture. Keep a low heat because we do not want to burn it too. Traditionally belacan is toasted over an open fire over a stove, you can do this too for better control of the toasting.

Alternatively – and this is my PREFERRED method since – is to air fry these!

Simply pop these in the air fryer, and air fryer at 160°C/320°F for 10 minutes or until toasted.

2. Puree in a blender

Traditionally, this is ground by hand using a pestle and mortar… but we don’t have the time (or the muscles) for that, so we use a blender!

Add all of the ingredients to a blender, and pulse to get a grittier texture. You don’t really want a smooth blend with sambal belacan – although up to you if this is your preference. Chop the chillies into chunks for easier blending.

To make blending easier, we may need to add some liquid. Lime juice and the onions can usually do the job, but sometimes you need a bit more liquid to get things going. Gradually add water to the blender. Do not add too much, as we still want to keep that paste consistency. If using a pestle and mortar, you should not need to add the additional liquid.

3. Cook the Sambal Belacan

If you plan to eat the lot at one go, this step is not required. Season your sambal belacan with salt and sugar and it’s ready to be eaten.

If you plan to store the sambal belacan for a while, then we cook the sambal belacan. This will help to prolong the shelf life of the Sambal Belacan.

Add the sambal belacan to a non-stick pan. No oil is needed here. Stir fry the sambal belacan over low heat, until bubbling and turn off the heat. Store in a glass jar and allow to fully cool down before storing it in the refrigerator.

How to store Sambal Belacan?

Sambal belacan should be stored in an airtight container in the refrigerator to ensure its freshness and to prevent spoilage. Here are the steps to properly store sambal belacan:

1. Cook off the Sambal Belacan so it will last longer.
2. Allow the sambal belacan to cool down to room temperature before storing it.
3. Transfer the sambal belacan into a clean, dry, and airtight container. A glass jar with a tight-fitting lid works well. I like to blitz my glass jars in a microwave to fully kill off any germies after washing them.
4. Seal the container tightly and store it in the refrigerator. The sambal belacan can last for a couple of weeks, depending on how fresh the ingredients were and how well it was stored.
5. Always use a clean and dry spoon or utensil when scooping out the sambal belacan from the container to avoid contamination.

Note: Sambal belacan may develop a stronger and more pungent flavour over time, but it should still be safe to consume as long as there are no signs of spoilage such as mold, foul smell, or discolouration. If in doubt, discard the sambal belacan and make a fresh batch.

What to serve sambal belacan with?

Sambal belacan can be served with a variety of dishes! It is a versatile condiment that can add oomph to your meal.

Besides as a dipping sauce, sambal belacan can also be used as a base paste for dishes, such as when stir fried with spinach to make Sambal Kangkung.

Here are just a few examples of dishes that sambal belacan is commonly served with:

1. Rice: Sambal Belacan with rice is a classic! A dash of sambal belacan mixed with plain rice elevates the meal immediately.
2. Soup and stews: Sambal Belacan can be added to dishes to enhance its flavour while adding heat. Some dishes you can pair this with includes Ayam Lemak Cili Padi and Laksa.
3. Grilled or fried seafood: Sambal belacan pairs well with grilled or fried fish, shrimp, squid, and other seafood. The umami-ness of the sambal belacan makes this a firm favourite to pair with seafood.
4. Vegetables: Sambal belacan can be served as a dipping sauce or mixed with stir-fried or blanched vegetables such as kangkung (water spinach), winged beans, okra, or eggplant.
5. Nasi Goreng: Have leftover rice? Stir fry sambal belacan with rice and eggs for a quick and easy, yet deliciously fulfilling fried rice! You can also use it a base for noodles to make Mee Goreng!

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The BEST Sambal Belacan! (with tips and tricks)

Recipe by Sha

0.0 from 0 votes

Course: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• 5 fresh red chilies, seeded and sliced

• 5 bird’s eye chillies

• 1 tbsp of belacan (shrimp paste), toasted and crumbled

• 1 clove garlic

• 1 shallot, chopped

• 1-2 calamansi limes or 1 tablespoon of lime juice

• 1/2 rind of calamansi lime (optional)

• 1/2 teaspoon of salt, or to taste

• 1 teaspoon of sugar, or to taste

• water, for easier blending (optional)

Directions

• Toasting
• Dry Toasting: Toast the belacan, garlic and onion in a dry pan over low heat until fragrant. Belacan should turn a deeper colour and dry to a crumbly texture. Remove from the pan and let it cool down.
  
  or
  
  Air Fry: Place belacan, garlic and onion in the air fryer tray or basket. Air fry at 160°C/320°F for 10 minutes or until fragrant and toasted.
  
• Pound or Blend
• Chop chillies for easier blending and pounding. Option to deseed the chillies.
• Pound in Pestle & Mortar: To pound in a mortar and pestle, pound chillies, garlic and shallots in increments to not overload mortar and pestle and for easier pounding.
  Once pounded to a paste, stir in lime juice, salt and sugar to taste.
  
  OR
  
  Blend: To blend in a blender or food processor, add all of the ingredients: chillies, garlic, shallots, lime juice, calamansi rind if using, salt and sugar – in the blender. Pulse to get a rough paste. If blender is not blending smooth, gradually add water in small increments and continue pulsing until a paste forms.
• Serve or Store
• Serve immediately.
• If storing, transfer to a pan without oil, and stir over low heat. Turn off heat once sambal comes to a boil and allow to cool completely before transferring to a jar.

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