Sambal Belacan

🧂 Ingredients

• 10-15 Fresh red chilies (e.g., bird's eye chilies for heat, or larger red chilies for milder flavor)(Adjust quantity and type based on desired spice level. Remove seeds for less heat.)
• 1 tablespoon Belacan (dried shrimp paste)(This is a key ingredient with a strong, pungent aroma. It's typically sold in dried, compressed blocks.)
• 2 tablespoons Lime juice(Freshly squeezed is recommended for the best flavor.)
• 1 teaspoon Sugar(Balances the heat and saltiness. Granulated or palm sugar can be used.)
• to taste Salt(Enhances all the flavors.)

👨‍🍳 Instructions

1. 1

   Prepare the Belacan: Lightly toast the belacan block. This can be done by wrapping it in foil and placing it over a low flame (like a gas stove burner) for about 2-3 minutes per side, or by dry-frying it in a small pan over low heat. The goal is to warm it through until it becomes fragrant and slightly softened, releasing its characteristic aroma. Be cautious as it can become brittle.

   ⏱️ 3-5 minutes
2. 2

   Prepare the Chilies: Wash the fresh chilies. If you prefer a milder sambal, you can remove the seeds and membranes. For a spicier sambal, leave them in. Roughly chop the chilies.

   ⏱️ 3 minutes
3. 3

   Pound the Ingredients: In a mortar and pestle, add the toasted belacan and the chopped chilies. Begin pounding them together. Work the pestle in a circular motion, crushing and grinding the ingredients until a coarse paste forms. Continue pounding until you achieve your desired consistency – some prefer it chunky, while others like it smoother.

   ⏱️ 7-10 minutes
4. 4

   Season the Sambal: Add the lime juice and sugar to the chili-belacan paste. Stir well to combine. Taste the sambal and add salt as needed to enhance the flavors. Mix thoroughly until the sugar and salt are dissolved.

   ⏱️ 2 minutes
5. 5

   Serve: Transfer the sambal belacan to a serving dish. It is best served fresh as a condiment alongside steamed rice, grilled fish, chicken, or vegetables. The flavors will continue to meld as it sits.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using a mortar and pestle is crucial for achieving the authentic texture of sambal belacan. Blending can result in a watery or overly smooth paste.
• ✓Fresh ingredients, especially the chilies and lime juice, make a significant difference in the final taste.
• ✓Belacan has a very strong aroma when toasted and pounded; ensure good ventilation in your kitchen.
• ✓Sambal belacan is a versatile condiment that can be adjusted to your personal preference for spice, sourness, and sweetness.

🔄 Variations

• Add a few slices of shallots or garlic along with the chilies for added depth of flavor.
• Substitute lime juice with calamansi lime juice for a more floral and tart profile.
• For a slightly different texture and flavor, add a small piece of tamarind pulp (soaked in a little water and strained) along with the lime juice.

🥗 Nutrition

Per serving