Malaysian Sambal Belacan
The Quirky Foodster Team
Ingredients
- Fresh red chile peppers — 150 g (5 oz)
- Belacan (Malaysian shrimp paste), toasted — 20 g (1.5 tbsp)
- Fresh lime juice — 20 ml (4 tsp)
- Sugar — 5 g (1 tsp)
- Salt — to taste
Method
- Toast belacan wrapped in foil over a flame or in a dry pan for 1-2 minutes until fragrant, to reduce its raw pungency.
- Remove stems from chiles.
- Pound or process chiles and toasted belacan together to a coarse, well-combined paste.
- Stir in lime juice and sugar.
- Season with salt to taste; serve fresh, as this sambal is best made just before eating.
Cultural Background: Malaysia's essential table sambal, sambal belacan pairs fresh chiles with toasted belacan (shrimp paste) and lime, its sharp, pungent freshness served alongside nasi lemak and countless other Malaysian dishes as an everyday condiment.
Tips: • Toasting the belacan is an essential step, dramatically improving its aroma compared to using it raw. • This sambal is traditionally made fresh in small batches rather than stored for extended periods.
Variations: • Add a small amount of dried shrimp for extra texture and umami. • Adjust chile quantity for varying heat levels.
Storage: Refrigerate in an airtight container up to 3 days; best eaten very fresh.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 10 kcal, 0.5 g protein, 0.2 g fat, 2 g carbohydrate per 15 g serving.
FAQs: What is sambal belacan traditionally served with? Nasi lemak, a wide variety of Malaysian rice and noodle dishes, and as a general table condiment. What is belacan? Malaysian fermented shrimp paste, similar to Indonesian terasi, intensely pungent raw but developing a rich aroma once toasted.
- Fresh red chile peppers — 150 g (5 oz)
- Belacan (Malaysian shrimp paste), toasted — 20 g (1.5 tbsp)
- Fresh lime juice — 20 ml (4 tsp)
- Sugar — 5 g (1 tsp)
- Salt — to taste
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