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Sambal Belacan

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Sambal Belacan







Cook Time

Cook Time

10 minutes



6 Servings
Grace Teo
Grace Teo   nyonyacooking
Published on June 11, 2014

  Based on 1757 YouTube ratings  Watch Now


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. It is slightly sourish with a tinge of saltiness and full of shrimp flavour. 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. Now, isn't this the easiest hot sauce recipe you can find?!

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

Community Food Snaps



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

Steps to Prepare



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



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.