Sambal Belacan is a popular Malaysian chili condiment made of chilies, belacan, and lime juice. It adds zest to all your favorite dishes.
Sambal Belacan is an indispensable chili condiment in Malaysian cuisine. For many, a meal is incomplete without this spicy savory concoction. It whets one’s appetite and goes with just about everything. Like Nasi Lemak, Malaysians absolutely love and can’t leave home without it.
Sambal Belacan Using Only Three Ingredients
There are many versions of Sambal Belacan but these 3 ingredients are essential – red chilies, belacan (shrimp paste), and lime juice. Salt and sugar to taste is optional. I have seen recipes on the worldwide web with shallots and tomatoes, although I have never personally tasted them.
In our family, we keep it simple and have for as long as I can remember. The same goes with Paul’s family. Only 3 ingredients – red chilies, belacan, and lime juice. Since belacan is already salty, there is no need to add any more salt. Definitely no sugar but the choice is yours.
Belacan (Shrimp Paste)
The quality of the belacan (shrimp paste) is very important when making Sambal Belacan. Always buy the best grade available because a little goes a long way. In my humble opinion, Penang makes the best belacan and my preferred brand is Cheong Kim Chuan from Air Hitam. This can be purchased in Kuala Lumpur and so I will buy a couple of pieces of the premium grade when I visit my parents.
Use belacan sparingly for a brighter tasting and more vivid colored sambal belacan. Too much and you will end up with a very salty and dark colored condiment. Too little and you might just be eating regular chili sauce.
When toasting belacan, be sure to open the windows and turn on the range hood or kitchen exhaust fan. The scent can be a little funky if trapped in the house. I usually toast my belacan in the summer when I can open the windows. A little peppermint and eucalyptus oil in a small candle lamp diffuser helps freshen up the place very effectively after the toasting.
Limau Kasturi (Calamondin) vs Lime
In Malaysia, limau kasturi/calamansi (calamondin) is often used in place of limes. I personally prefer limes as I think it is more fragrant and lends a “fresher” taste to the sambal. The closest thing to limau kasturi you can find here in the US are key limes but regular limes work just fine.
Apart from it being a condiment or relish, Sambal Belacan is also used as an ingredient in many kerabu (salads) like
1. Kerabu Timun (Spicy Cucumber Salad)
2. Kerabu Tanghoon (Spicy Glass Vermicelli Salad)
A very popular fruit salad that has this condiment in it is Rojak (Malaysian Spicy Fruit Salad). You are missing out if you have not tasted Rojak. Make some Sambal Belacan today and try these recipes soon.
Similar Tools Used in Making This Sambal Belacan
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Mortar and Pestle Set – Unpolished Heavy Granite – 6 Inch, 2 Cup-Capacity
Granite Mortar and Pestle
Sambal Belacan
Ingredients
- 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
- Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool.
- Remove seeds from chilies and cut into small pieces.
- 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.
- Squeeze in the lime juice and stir to mix. Transfer to a small dish.
- 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.
is it cheong kim chuan belacan? not cheong kim cheong? also is it belacan or belacan chili paste? http://www.ckc.com.my/page/products/sauces-paste-condiments.aspx
Yes, it is Cheong Kim Chuan. That’s a typo and has been corrected. Been buying their belacan ever since I can remember. Check out my “Ingredients” tab on the menu bar above. I have a picture and short explanation on belacan under the “Herbs and Spices” heading. 🙂
can you tell me where to buy ckc’s belacan and maybe their rojak paste?
I found CKC belacan at the local grocery store my mom goes to. You may want to check at Jaya Jusco (I think it is now called Aeon).
Dear Linda,
Thank you so much for the Sambal Belacan video. I am very new to Malaysian cooking. Can I please ask a couple of questions. I am based in Southern California, is the Samba Belacan can be frozen if it is not all consumed? Do you recommend any over the counter producer of the product? Can this be found at most Asian groceries? Linda, it is a condiment to be added to Laska per the guests duscretion?
Thank you,
Millette
You are welcome, Millette. Yes, you can freeze sambal belacan, preferably before squeezing the lime juice into it. When needed, thaw, then add lime juice. At this time, unfortunately I cannot recommend any store bought sambal belacan because I usually make my own. For adding to laksa, please see my Fried Chili Paste recipe.
How do you store belacan? Does it need to be refrigerated? Or merely stored in cool and dark pantry?
Thanks
I store mine in an air tight container in the refrigerator.
Love this so much Linda. As an Indonesian, I can testify we never eat any meal without some sort of chili sauce, and sambal belacan (we call it sambal terasi) is definitely one of my favorite.