Sambal Belacan Recipe

Sambal belacan perfection

Sambal Belacan – Malaysia’s favourite spicy condiment!


  • 90g fresh red chilies (or 60g red chilies and 30g green birds eye chilies for a spicier kick)
  • 13.5g belacan
  • 15g sugar
  • 15g lime
  • 3/8 tsp salt



Remove the stems and tear or cut your chilies into pieces. Do not remove the seeds.


Add the chilies and belacan to a mortar. Using a pestle, bruise and crush the mixture until the chili and most of its seeds have broken down. You do not want it to be too mushy or overly crushed – some texture is important.


Not quite there yet


Add the sugar, lime and salt to the mortar and continue stirring it with the pestle until it is mixed well into the sambal.


The right consistency


Extra tips
  1. Put on an old tee or top you do not mind getting chili splatters on.
  2. Use one of our top-ranked belacans from our belacan taste test for a more ‘gourmet’ sambal experience.
  3. If you’re using a food processor, mix all the ingredients together and blend. You may want to deseed some chilies for end-result visual purposes.




Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

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