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.
Add the sugar, lime and salt to the mortar and continue stirring it with the pestle until it is mixed well into the sambal.
- Put on an old tee or top you do not mind getting chili splatters on.
- Use one of our top-ranked belacans from our belacan taste test for a more ‘gourmet’ sambal experience.
- 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.