Sambal belacan has long reigned in our minds as one of the go-to condiments for many Malaysians.

So much so, that it is considered intrinsic to the Malaysian identity.

A study conducted by the Journal of Agribusiness Marketing defined it as a distinctive part of our food heritage.

It presents the idea that traditional dishes in our everyday consumption, like sambal belacan, “are not appreciated for the important cultural and historical value they possess” and attempts to demonstrate how this dish has become a historically significant part of Malaysian food culture.

It is so notable, that in 2010, a national telecom company famously celebrated this iconic condiment as one of the many things that Malaysians find common ground with.

Sambal belacan isn’t for the faint of heart. But that’s exactly how most Malaysians like it.

Flavours and pairings

The key characteristics that define sambal belacan are that it is served raw and is made with chillies and belacan. Sour elements are added in varying forms, from lime to tamarind and even pineapple.

The belacan adds a smoky, umami undertone that is both potent and gutsy. Serve with anything you fancy, as a side with laksa, or a topping for fried fish. If you like it hot, it goes with everything.

Ingredients

• 5 large red chillies (either deseeded or seeds left in), roughly cut into 2.5 cm pieces
• 6-8 green bird’s eye chillies, roughly cut into 1-inch pieces
• 8-10 limau kasturi
• 1.5 teaspoons belacan (good quality)
• 1/2-1 teaspoon sugar

Method

• Toast the belacan in a dry pan on a low flame for two to three minutes. Gently allow it to brown and gain a smokiness. It should crumble when completely cooked and be well toasted.
• Add red chillies, green bird’s eye chillies to the pestle and mortar. Add a pinch of salt, then pound everything until the chillies are well bruised and reduce to coarse sambal texture.
• Add belacan, sugar and the juice of six to eight limau kasturi (to taste).
• Gently pound everything together until it resembles more of a slightly watery paste. Taste as you go to get the right balance for you.
• Serve with a few wedges of limau kasturi and it’s good to go.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.