Recipe - How to Make Malaysian Sambal Belacan (Shrimp Paste Sambal)

How to Make Malaysian Sambal Belacan (Shrimp Paste Sambal)

Sambal belacan is a condiment and is a must have especially in Malay homes in Malaysia. It is eaten with white rice and other main dishes (chicken, meat, seafood, and vegetables). It's like salsa to Mexican food, or hummus to Middle Eastern food.

Sometimes sambal belacan is use in cooking. For instance adding a tablespoon to a stir fry vegetables, or stuffed inside a fish before frying it.

The amount used in this recipe is an approximation as I am a "a little bit of this and a little bit of that" kind of cook. So please use your judgment with the ingredients. It is better to add something later than to take out.

I make big batches of sambal each month. I put some in a container and put in the fridge for everyday consumption, and freeze the rest. My house is NEVER without sambal belacan. Sometimes when we need some "kick" in our pasta or other food, we just add sambal on the side.

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Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 long hot peppers (not Serrano peppers)
• 2 tsp sambal olek/oelek - more if you have high tolerance to heat
• 2-in cube belacan (shrimp paste) or 1 tbs shrimp paste powder
• 1 Tbs tamarind (tamarind pulp dissolved in 2 Tbs water)
• 1 tsp sugar
• Salt (optional)

1. Cut long hot peppers length wise and discard as much seeds as possible. Cut coarsely.
   
   
2. Add all ingredients in a food processor. Process but don't liquefy it. Leave some pepper bits. Add more tamarind as needed.
   
   
3. Adjust according to your taste. If you like your sambal spicy, add more sambal oelek. If it tastes bland, add a little more belacan or salt.
   
   
4. The final taste should be a mix if spicy, "shrimpy" taste with very light taste of the sour tamarind.