Sambal Belacan

Sambal Belacan, a beloved and flavorful condiment hailing from the Malay Peninsula and various Southeast Asian countries. This aromatic chili paste is made by combining fiery red chilies with belacan, a traditional fermented shrimp paste. The result is a tantalizing blend of spicy, savory, and umami flavors that truly awaken the senses. 

Sambal Belacan

The preparation of Sambal Belacan involves pounding or grinding the chilies together with the belacan, along with other ingredients such as shallots, garlic, and sometimes lime juice or tamarind paste for a tangy twist. The paste is then sautéed in oil, releasing its irresistible aroma and enhancing the depth of flavors. 

[] Prep Time:15 Minutes
Cook Time:10 Minutes
Suitable:LowLactose
Category:Sides
Origin:Malaysia, Indonesia
Serving:1 Small Bowl
Tags:Spicy, Paste
Nutrifacts:20 calories
  1 grams fat
Rating:4.3 

Sambal Belacan offers a harmonious balance of heat, saltiness, and a subtle seafood essence from the fermented shrimp paste. It adds a delightful kick to countless dishes, from grilled seafood and meats to vegetable stir-fries and even as a condiment for rice or noodles. The complex flavors of Sambal Belacan truly exemplify the culinary diversity and vibrancy of the Sundaland region, making it a must-try condiment for adventurous food enthusiasts. 

Ingredients:
  • 10-15 fresh red chilies (adjust according to desired spiciness)
  • 2 tablespoons belacan (fermented shrimp paste)
  • 3 shallots, peeled and roughly chopped
  • 3 cloves of garlic
  • 1 tablespoon tamarind paste
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • Salt to taste

Instructions:
  1. Begin by toasting the belacan. Heat a dry pan over medium heat and add the belacan. Toast it for a few minutes until fragrant, stirring continuously. Remove from heat and set aside.
  2. In a mortar and pestle or food processor, grind the chilies, shallots, garlic, and toasted belacan together into a coarse paste.
  3. Heat the vegetable oil in a pan over medium heat. Add the chili paste and sauté for about 5 minutes until it becomes fragrant and the color deepens.
  4. Mix in the tamarind paste and lime juice, stirring well to combine. Cook for an additional 2-3 minutes.
  5. Taste the sambal and season with salt as desired. Remember, belacan is naturally salty, so adjust the salt accordingly.
  6. Remove from heat and let it cool before transferring to a clean, airtight jar or container

Note: Sambal Belacan tastes best after the flavors have melded together, so it is recommended to store it in the refrigerator for a day or two before using. It can be kept refrigerated for up to two weeks.

Enjoy the bold and tantalizing flavors of Sambal Belacan! This versatile condiment will surely elevate your dishes with its spicy, savory, and umami delights.





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