![]() Allow the pan to cool completely on its own before washing. Switch off the heat and remove them from the pan. This will deepen the smokey flavour of the sambal belacan later.Īfter 10 minutes, all the ingredients are well-roasted and cooked. If any part of the chillies is burned, do not worry. Make sure to flip the birds’ eye chillies and garlic often as they tend to cook really fast.Īfter about 5 minutes, the belacan is releasing its aromas. Place the belacan, chillies and garlic onto the pan to dry roast them for 10 minutes. I used food-grade gloves to prevent my hands from Then, skewer the red bird’s eye chillies and garlic separately. The thinner it is, the faster it will toast. Do not use non-stick pans for this as the heat will spoil the non-stick coating.įlatten the belacan until it resembles a thin disk. Pre-heat a stainless steel pan over medium heat. They can both be substituted with salt and white sugar if unavailable. Fish sauce adds more umami-ness and saltiness, while paste sugar thickens the Sambal Belacan and mellows the spiciness. Other ingredients include garlic, lime juice, fish sauce and paste sugar. ![]() The amount can be increased and reduced depending on the shrimp paste as well as preference. It does not have a very strong fragrance and taste, so I have opted to use more. If possible, try tasting the tip of the chilli and adjust the number used.įor shrimp paste, I prefer to use the ones from Thailand as it is what I’ve grown up with. However, do note that some harmless-looking chillies can turn out to be super spicy due to environmental factors, where they came from, or even due to the difference in sub-species. It provides the fragrance, “flesh” and bright red colour in our sambal without increasing the spiciness level. The larger red chilli used is not as spicy and more akin to a vegetable. However, the number can be reduced if a less spicer sambal version is preferred. Using 10 gives the maximum spiciness in the sambal, so only a teaspoonful per meal is enough. ![]() They may look small and cute, but they are SUPERHOT. In terms of the type of chillies, I’ve used 10 of the red birds’ eye chillies, aka “ cili padi“. Be sure to soak and plump them up a little before starting. However, when in a pinch, dried chillies can work as well. Fresh chillies are preferred for their fragrance and flavour. □Ĭhillies and shrimp paste are the main stars of this recipe. Although the amounts are in black and white, don’t be afraid to experiment and adjust until you come to the taste of Sambal Belacan that you enjoy. The ingredients’ amounts and types revolve a lot around personal taste, which aligns very much with the “ agak-agak” (estimation) method that Malaysian home-cooks use. Malaysian Sambal Belacan Recipe Ingredients Be careful when pairing with curries and other strong-tasting foods, however, as their flavour personalities can clash. Together, “Sambal Belacan” translates to “Shrimp Paste Chilli Dip” and it is every bit delicious as it sounds.Īlthough it is traditionally enjoyed with fried fish or meats, fresh vegetables and white rice as the main condiment, Sambal Belacan can also be served alongside foods with subtle seasonings like omelettes, fried rice (yum!), steamed fish and stir-fried vegetables. “Belacan” refers to a fermented paste made from small shrimp. “Sambal” refers to a paste primarily made from chilli, mixed in with other herbs and aromatics such as garlic, shallots, lime juice, salt. Just a little bit is needed to amp up the flavours. It brings the oomph to the dining table no matter the occasion – especially so during a hearty Malaysian meal. Spicy, sour and deliciously deep and complex, this Sambal Belacan condiment is sure to complete your meal.
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