Sambal is a common condiment in Southeast Asia and India. It is basically a concoction of chilies and spices and is used in many local dishes, to add heat and extra flavour.
Sambal belacan is the Malaysian version of sambal. It is made of fresh chilies, belacan (Malaysian shrimp paste), calamansi lime (limau kasturi), salt and sugar.
The shrimp paste is the most important ingredient in sambal belacan and it must be dry-roasted in a skillet or wok until it takes on a dry texture and begins to look like tiny granules.
A mortar and pestle are all you to pound the other ingredients by hand until it forms a rough paste.
Ingredients
- 115g red chilies
- 1 tablespoon belacan (shrimp paste)
- 1 – 1 1/2 teaspoons sugar
- 2 tablespoons Calamansi lime juice or lime juice
- Salt to taste
Method
- Clean the chilies in running water, de-seed and slice. Transfer the chilies to a mortar.
- Heat a wok or pan on low heat and “toast” the belacan until aromatic. The belacan should turn dry and powdery after the gentle toasting.
- Transfer the toasted belacan to a mortar and pestle. Add the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it’s really up to you.)
- Transfer this belacan-chilli paste 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 so it lasts for a longer period.
Tip: If you don’t have a mortar and pestle, you can use a mini food processor to grind everything. If you like an extra fiery kick to your sambal, add a few bird’s eye chilies to the mix.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.