Sambal Belacan Recipes

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SAMBAL BELACAN



Sambal Belacan image

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)

Provided by Linda Ooi

Categories     Dips &     Sauces

Time 25m

Number Of Ingredients 3

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)

Steps:

  • 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.

Nutrition Facts : Calories 15 kcal, ServingSize 1 serving

SAMBAL BELACAN



Sambal Belacan image

Sambal belacan is a Malaysian condiment and the basic building block for Malaysian food. The best sambal belacan recipe with easy step-by-step photo guide.

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 15m

Number Of Ingredients 5

4 oz. (115 g) seeded chilies, thinly sliced
1 tablespoon belacan, shrimp paste
1 - 1 1/2 teaspoons sugar
2 tablespoons Calamansi lime juice or lime juice
Salt to taste

Steps:

  • Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.
  • Heat up a wok or pan on low heat and "toast" the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it's personal preference.)
  • Transfer out to a bowl, add salt and sugar to taste and add lime juice (or Calamansi lime juice). Blend well. You can keep the sambal in the refrigerator for a couple of days, or freeze in the freezer for a longer period.

Nutrition Facts : Calories 30 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 0.2 grams fat, Fiber 0.7 grams fiber, Protein 0.9 grams protein, ServingSize 4 people, Sodium 377 milligrams sodium, Sugar 3.6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

MALAYSIAN SAMBAL BELACAN RECIPE



Malaysian sambal belacan recipe image

Sambal is the chili paste widely popular in Malaysia. We put sambal on top of nasi lemak, mee goreng, prawn mee, and stir dry a variety of spicy dishes.

Provided by KP Kwan

Categories     Sauce

Time 55m

Number Of Ingredients 10

1 medium-size onion (about 200g)
5 cloves garlic
100ml (1/2 cup) vegetable oil
25g (1 oz) dried chilies
150g (5 oz) fresh red chilies
2 tbsp dried shrimp
1 tbsp belacan
1 tbsp palm sugar
1 tbsp tamarind juice
1 tsp salt

Steps:

  • Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
  • Boil the dried chili in water for ten minutes. Remove and drain.
  • Cut fresh red chilies into sections. Blend both chilies with some oil and water to form a chili paste.
  • Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
  • Place the belacan in a small pan without oil, roast it slowly until it is thoroughly dry, and break up into large granules.
  • Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
  • Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
  • Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes.
  • Season with salt.
  • When the red oil starts bubbling around the paste, it is done.

Nutrition Facts : Calories 123 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SAMBAL BELACAN



Sambal Belacan image

For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee's cookbook, "Growing Up in a Nonya Kitchen." Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman "would be worth her salt if she could not concoct this at home."

Provided by Clarissa Wei

Time 10m

Yield Makes about 1/4 cup

Number Of Ingredients 6

1/2 ounce/15 grams belacan, also known as dried shrimp paste (about ¼-inch slice; see Tip)
3 Holland chiles or other fresh red chiles
1 fresh makrut lime leaf, stem and rib removed
1/4 teaspoon granulated sugar, plus more to taste
Salt (optional)
2 calamansi limes or 1 regular lime, quartered

Steps:

  • Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
  • Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
  • Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.

SAMBAL BELACAN



Sambal Belacan image

This is a Malay style pungent sauce used as condiment for many dishes. This sauce can also be fried but the aroma is very strong. I prefer the sauce uncooked.

Provided by Rinshinomori

Categories     Malaysian

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

8 red chilies, chopped roughly (preferably Thai)
10 shallots, chopped
1 tablespoon shrimp paste
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon salt

Steps:

  • Using a blender, process all ingredients until finely ground.

Nutrition Facts : Calories 52, Fat 0.3, Sodium 397.1, Carbohydrate 12, Fiber 0.9, Sugar 4, Protein 2

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