Sambal Belacan
Sambal Belacan is a popular Malaysian chili condiment made of chilies, belacan, and lime juice. It adds zest to all your favorite dishes.(Serving size: 1 teaspoon)
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 15 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- ¾ inch cube belacan (/ shrimp paste)
- 6 red chilies (and a few bird's eye chilies (optional) for extra spiciness)
- 1 large lime ((about 2 to 3 tbsp lime juice) or 2 to 3 limau kasturi)
Instructions
- 1
Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool.
- 2
Remove seeds from chilies and cut into small pieces.
- 3
Transfer the chilies to a stone mortar. Pound with the pestle until the pieces are broken. Add toasted belacan and continue to pound until desired fineness. Alternatively, chilies and toasted belacan may be place in a food processor and processed until fine.
- 4
Squeeze in the lime juice and stir to mix. Transfer to a small dish.
- 5
If not consuming right away, transfer to a jar and store in the refrigerator. Squeeze in the lime juice just before serving. Best consumed within 2 to 3 days.