Sambal belacan recipe- How to make the best Malaysian sambal

shrimp paste

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor without seafood.

fresh red chilies

🥗Healthier: bell peppers

💰Cheaper: canned chilies

Bell peppers add sweetness and color.

Blend onions and garlic with some oil in an electric blender until smooth.

If the mixture is too dry, add a little bit of water to help it blend.

Remove the blended mixture and set it aside in a pan.

Soak dried chilies in hot water for 10 minutes to hydrate them.

Drain the water from the hydrated dried chilies and set aside.

Cut fresh chilies into sections and add them to the blender with the dried chilies and some oil.

Blend until you have a chili paste, adding water if necessary for blending.

Soak a tablespoon of tamarind pulp in hot water to extract the flavor.

Soften dry shrimp by soaking in water for 15 minutes, then drain.

Blend the softened dry shrimp until it resembles meat floss.

Dry roast the belacan until it darkens slightly and breaks into large granules.

Saute the onion and garlic mixture over low to medium heat for about 5 minutes until fragrant.

Add the dry shrimp, belacan, and palm sugar to the pan and mix well.

Add the chili paste to the pan, adding water if the mixture is too thick.

Add the tamarind juice and let it simmer over low heat for at least 30 minutes.

Season the sambal with salt and continue to simmer until it thickens and the oil separates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens