'Sambal belacan' is a raw hot and spicy condiment that goes well with meat, seafood and even noodles. Its explosive flavours of spiciness, savouriness and sourness tantalize the taste buds and stir up the appetite.
Sambal belacan is raw spicy sauce and is very easy to prepare. This spicy raw sambal is made with fresh chillies and is great when taken with either rice or noodles.
Types of chillies to use
Sambal belacan is made using fresh chillies. You may choose between cayenne chillies or bird eye chillies which are very spicy. It is also possible to make it using a mix of both types of the chillies.
Where to buy belacan?
Belacan or dried shrimp paste is a dry hard paste and has a pungent smell. You can buy it at the Asian grocers.
How can I substitute calamansi
As you saw in the video, I prepared sambal belacan with a bit of calamansi juice. Calamansi is not easily available in Europe. So, the best substitute is lime juice.
How to store sambal belacan?
If you like, you may prepare a big batch of sambal belacan. It can be kept frozen for up to 3 months. Otherwise, it can be kept for ca. 1 month if refrigerated.
How to serve sambal belacan?
Use it as a dipping sauce. For this specific sambal belacan recipe, it is best served with braised pork in soy sauce (tau yu bak), stir-fry yam bean with dried squid (jiu hu char), chilli pan mee or nasi ulam.