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Sambal Belacan

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Sambal Belacan

Condiments
Category
Condiments

Easy
Difficulty
Easy

Total Time
Total Time
Prep 05 M / Cook 15 M

Servings
Yield
6 Servings

Grace Teo
Grace Teo   thegraceteo
Published on June 11, 2014

  Based on 1833 ratings  Watch Now

Ingredients

A

4
chilli peppers (fresh)
4
bird-eye chillies
2
calamansi  
sugar

Background

Hot sauce is something I can never say no to. When a meal is a little dull or if you want to enhance the flavour of a dish, it would be handy to have some spicy condiment to work up the appetite.

Sambal Belacan is raw hot sauce and is very easy to prepare once you have the ingredients. This spicy condiment is great when taken with either rice or noodles. For this specific Sambal Belacan recipe, it is best served with Tau Yu Bak (Braised Pork in Soy Sauce) or Stir-Fry Yam Bean with Dried Squid (Jiu Hu Char). Otherwise, have this Asian hot sauce anyhow you want to!

As you may see in the video, I prepared Sambal Belacan with a bit of calamansi juice. Calamansi is not easily available in Europe. So, the best substitute would be lime juice. If you like, you can always prepare Sambal Belacan in a bigger batch and keep it frozen for up to 2 to 3 months. Isn't this the easiest hot sauce recipe you can find?

Sambal Belacan is also known as: Raw Chillies with Shrimp Paste

Steps

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Step 1/2

Toast shrimp paste on a dry pan until fragrant. Pound chillies and shrimp paste until evenly mixed.

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Step 2/2

Add Calamansi lime juice and sugar to the pounded chillies and shrimp paste.Store 'sambal belacan' in a clean and dry bottle. It can be kept for up to a month if refrigerated.

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