Sambal belacan recipe. This is my favourite home made chilies sauce. I like the special taste of the belacan (shrimp paste). It is very nice to eat with most foods. For me, I like to eat sambal belacan with fried tofu, fried noodles, fried rices and fried chicken. Opps… seems like they are all frying foods. Anyway, sambal belacan is a very nice spicy sauce that can eat with almost any foods. If you like spicy foods you should try it!
Sambal Belacan Recipe
- 4 seeded red chilies (sliced)
- 2 seeded bird’s eye chilies (Cili padi)
- 1 tablespoon belacan (shrimp paste)
- 1 teaspoons sugar
- 2 tablespoons kalamansi lime juice/lime juice
- Salt (optional or to taste)
- Clean the chilies (red chilies and bird’s eye chilies), seeded and sliced. Transfer the chilies to a mini food processor. Set aside.
- Heat up a wok on low heat to toast the belacan until aromatic.
- Add the toasted belacan to the chilies and start blending with food processor until fine.
- Transfer the chilies and belacan mixture to a bowl. Add sugar and lime juice and mix well.
- You can add more sugar if you like it sweeter. As for salt, I omitted it as the belacan is already quite salty. So, it is personal preference.
- If you have a mortar at home, you can use it to pound your sambal belacan. People says it will taste better.
- If you like spicy, you can add more bird’s eye chilies but make sure your stomach can take it. 😉