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Sambal Belacan

Name: Sambal Belacan
Prep time: PT15 minutes
Cook time: PT5 minutes
Total time: PT20 minutes
Yield: 10
Cuisine: Malaysia
Ingredients: 10-15 undefined 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 undefined Belacan (dried shrimp paste) (This is a key ingredient with a strong, pungent aroma. It's typically sold in dried, compressed blocks.); 2 tablespoons undefined Lime juice (Freshly squeezed is recommended for the best flavor.); 1 teaspoon undefined Sugar (Balances the heat and saltiness. Granulated or palm sugar can be used.); to taste undefined Salt (Enhances all the flavors.)

An essential and vibrant Malaysian chili condiment, Sambal Belacan is characterized by its pungent aroma and spicy kick, derived from fresh chilies and fermented shrimp paste (belacan). It's a staple served with rice dishes, grilled meats, and seafood.

準備時間15 minutes

烹飪時間5 minutes

總計時間20 minutes

份量10

難度Easy

2 個編輯· Feb 8

製作您的版本

Sambal Belacan - Malaysia traditional dish

🧂 食材

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.)

👨‍🍳 步驟

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
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
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
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
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

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💡 專業提示

✓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.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

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.