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Sambal Belacan

Sambal Belacan Recipe

Sambal Belacan Recipe

A little warning though – your kitchen will smell kind of pungent when you make sambal or when you cook with sambal – but to me, a small price to pay for something so delicious. Feel free to tweak the amount of chilli and belacan to suit your preference.


  • 5 finger length red chilli deseeded
  • 3 to 5 chilli padi aka bird’s eye chilli (no need to deseed – for the heat; to taste)
  • 10 grams belachan toasted in a dry pan
  • 1 tsp sugar
  • 3/4 tbsp lime juice from small limes (calamansi)
  • 1/8 tsp salt

Tools Needed

  • A mini blender/food processor OR mortar & pestle


  1. In a blender, grind chillis and belachan. You can also pound the ingredients using a mortar & pestle.
  2. Transfer blended paste to a small bowl. Add sugar, lime juice and salt to taste. Stir to mix well. You can store the chilli in refrigerator for about a week. It can be used as a chilli condiment or in stir fries.

Noob Cook Tips

  1. Wear disposable plastic gloves when de-seeding chilli to prevent chilli burn.
  2. If you do not have calamansi (small lime), you can substitute with larger lime or lemon (though calamansi gives it the best taste).

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61 comments on “Sambal Belacan”

  1. Pingback: A Fiery Homecoming: Stir-fried Sweet Potato Leaves with Sambal Belacan | xinfully

  2. Where can I get belachan in Sg?

  3. Hi, how long do you toast the belachan?

    • Hi, toast until you smell the pungent aroma. It will also be very flaky & crumbly when you break it in two with a spatula.

  4. Thanks for your recipe!!. going to try out the hay bee hiam

  5. i will definitely try to make my own sambal belacan this week ^:^

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  9. Hi, how long can this no cook sambal be stored?

  10. Hi! Is there a sambal belacan that can last for a month? Or maybe even longer?

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