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Sambal Belacan

Sambal Belacan (Charcoal Roasted)

Sambal Belacan is our fridge must have seasoning sauce, no matter eat with fried noodle, fried rice or stir fry with vegetables, it always a great match. A very tasteful Malaysian hot sauce. We always heard from older say that hand-pounded Sambal Chili is more delicious, and the charcoal roasted Belacan is more fragrant.

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5 from 3 votes
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Course: Sauce
Cuisine: Asian
Keyword: Hot Sauce, Spicy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 14kcal
Author: My Lovely Recipes

INGREDIENTS

  • 15 g Belacan
  • 3 Bird's Eye Chili
  • 2 Red Chili
  • 1 Green Chili
  • 3 Cherry Tomato
  • 1 Shallot
  • 1 clove Garlic
  • 2 Calamansi
  • 1 Limau Purut Leaf
  • 1 tbsp Palm Sugar
  • A little Sea Salt

INSTRUCTIONS

  • Toast or Roasted the Belacan, Cherry Tomatoes, Garlic and Shallot until fragrant.
  • Pour some hot water to Limau Purut Leaf to make it cooked and fragrant.
  • Put diced chili into stone pounder, then add in roasted belacan, Cherry Tomatoes, Garlic and Shallot. Pound until fine.
  • Add in Calamansi juice, palm sugar and sea salt.
  • Mix well and ready to serve.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1portion | Calories: 14kcal | Carbohydrates: 2.3g | Protein: 1.2g | Fat: 0.2g | Cholesterol: 11mg | Sodium: 434mg | Potassium: 56mg | Sugar: 1.2g | Calcium: 68mg | Iron: 1mg
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