If you’ve ever dined in a Southeast Asian home, chances are you’ve come across sambal belacan. A fiery, fragrant chili condiment that’s beloved in Malaysian, Singaporean, and Indonesian kitchens. What makes it truly special is the belacan (fermented shrimp paste), which gives it that unmistakable punch of umami and a bold, savory aroma.
The classic recipe is beautifully simple: just chilies, belacan (toasted), calamansi juice, and a touch of salt. In many households, sambal belacan is a fridge essential. Always ready, just like your go-to chili or tomato sauce. It’s the perfect pairing condiment with plain white rice and a variety of flavorful Malay side dishes.
Traditionally, many recipes include thin slices of calamansi peel, which add a light, fresh bitterness to balance the flavors. I personally love this. But if it’s not your thing, feel free to leave it out. Your sambal, your rules!
Sambal Belacan
Description
The beauty of Sambal Belacan is how wonderfully flexible it is. You can easily adjust the sweetness, tanginess, or saltiness to suit your own taste buds. So don’t be afraid to play around with it until it’s just the way you like it.
If you’re using a traditional pestle and mortar (which I love for that authentic touch!), start by pounding the ingredients, then switch to a gentle circular smashing motion to really break everything down and blend those bold flavors beautifully. It’s a bit of a workout, but oh, so worth it!
Ingredients
Instructions
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Start by roughly chopping the large red chilies and the bird's eye chillies.
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Next, slice your fragrant calamansi in half and squeeze out all that lovely juice. Set the juice aside, and then thinly slice the peel (make sure there are no seeds hiding in there as those can make your sambal taste bitter!).
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Take all those beautiful ingredients: the chopped chilies, sliced calamansi peel, toasted shrimp paste, calamansi juice, a splash of tamarind juice, a pinch of sugar, salt, and a dash of your favorite seasoning (if you're using any), and pop them into your trusty pestle and mortar. Then give it a good pound! Let out a little stress and mash everything together until it’s nicely blended but still has a bit of texture.
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Once it’s all blended, take a little taste. Want it saltier or sweeter? Go ahead and adjust it to your liking.
Note
No Pestle and mortar?
You can use a chopper or blender to get the job done. It’s definitely quicker and more convenient. Perfect for busy days. Just a little heads-up though: the texture and that special “syiokness” (you know what I mean!) won’t be quite the same as the traditional pounding method. But hey, it’ll still be delicious, and sometimes convenience wins!
