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.
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.
Belacan or dried shrimp paste is a dry hard paste and has a pungent smell. You can buy it at the Asian grocers.
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.
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.
Use it as a dipping sauce. For this specific sambal belacan recipe, it is best served with Tau Yu Bak (Braised Pork in Soy Sauce), Stir-Fry Yam Bean with Dried Squid (Jiu Hu Char), chilli pan mee or nasi ulam.
Sambal Belacan is also known as: Raw Chillies with Shrimp Paste
Toast shrimp paste on a dry pan until fragrant. Pound chillies and shrimp paste until evenly mixed.
Add calamansi lime juice to the pounded chillies and shrimp paste. Add sugar and salt to taste. Store sambal belacan in a clean and dry bottle. It can be kept for up to a month if refrigerated.