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Sambal Belacan

Ingredients:

20 red chillies

10 bird eye chilli

5 shallots

5 cloves garlic

1 dsp belachan, toasted

1 tsp salt

1 tsp sugar

juice from 4 local limes

Method:

1. Slit chillies and remove seeds, wash and drain dry.

2. Blend chillies with sliced garlic, shallots and belachan till fine.

3. Add in lime juice and salt and sugar to taste.

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January 27th, 2007 Posted by rose | Pickles and Dips | 10 comments

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10 Comments »

  1. Hi Rose
    Thank you, for sharing. I am learning to really cook with true flavors and it is important to me that i learn the proper way to cook a certain dish and once I understand and know what it should taste like and I want later I can add or delete. Your recipe for “sambal” will not go to waste with me. I live in Sacramento, CA black American and my family will get to taste another country.
    Von

    Comment by La Von | January 7, 2008

  2. Hi Rose,

    Thanks for sharing. I have written few of your recipes to try. Will let you the outcome. By the way I am looking for the sambal belacan recipe used for Hokkian Mee. I love the smell and my Hokkien Mee is not complete without the sambal. Please help me out. Take Care.

    Comment by pushpa soh | April 23, 2008

  3. Hi Rose, I interest on your sambal belachan, local we have few type of belachan, may i know which type you using?

    Comment by susan | May 6, 2008

  4. Hi Rose!
    Thank you for sharing all your recipes! I recently moved back to Sacramento CA, from living in many different asian countries, and have been really going at it to make all the different dishes I ate in the east. I like your recipes very much!

    If I may ask, what type of Belachan are you using?
    Do you know a good website that I can order many asian products from over seas?

    Thank you for sharing everything.

    -RIK-

    Comment by Rik McCluer IV | January 7, 2009

  5. I was wondering if you could tell me where to find Hokkien noodles in Sacramento. I have a number of recipes that call for them.

    Comment by carol schneider | June 16, 2009

  6. hi rose,can share the belchan chilly sauce for steamboat dipping

    thk u

    Comment by june | February 6, 2010

  7. Hello Rose,

    Thank you for being so generous and sharing your receipes! I must say I’ve enjoyed many a dish from here.

    Here’s a variation of the sambal belachan receipe that someone else shared with me - everything else is the same but the chillies are dry roasted in a pan on a low flame until the skin is black and easy to peel off, and then belnded together with the rest of the ingredients. A pinch of sugar is added to for flavour and to balance the acidity of the chillies. Enjoy! and God bless you, Rose, for being so kind of heart in sharing your receipes!

    Comment by shareen | February 27, 2011

  8. oops sorry, i forgot to add that the skins are discarded and its just the flesh and seeds that are blended.

    Comment by shareen | February 27, 2011

  9. Hi Rose, thank you for sharing your recipes as I am a person who don’t know how to cook. Love the sambal belacan that you had shared. I will tried out a few more dishes from your websites today. XOXO

    Comment by Shareen C | May 1, 2011

  10. Hi. Rose, thank you for the recipes. looking forward to your new recipes. =) It is so kind of you. Cheer!

    Comment by ann | August 11, 2011

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