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Sambal Belacan

A bottle of homemade sambal belacan (belachan) is surely a handy condiment to have in the fridge. You can add some at the side to any local dish such as fried bee hoon and fried rice. As a condiment, it makes any dish taste better. I swear I will be happy eating plain white rice with only sambal belacan! :)

Sambal Belacan Recipe

Note: The more belacan (shrimp paste) you use, the darker the colour of the sambal chilli. To suit my personal tastebuds, I used more than the stated quantity in the recipe, hence the darker shade. I love adding more belacan when making this chilli for stir-fries. If using it solely as a condiment, I use less belacan, i.e. the actual quantity stated in the recipe.

Sambal Beancurd with Sugar Snap Peas Recipe

You can use sambal belacan for stir-fries (pictured above), or fry it with some dried shrimps, garlic and shallots for a more Chinese version of spicy dried shrimps, or more commonly known locally as hae bee hiam. Making your sambal belachan is really easy since there is no cooking involved (except for toasting the belacan beforehand). It stores in the fridge for slightly more than a week.

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63 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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