Sambal Belacan

Sambal Belacan is a must have condiment for almost all Peranakan dishes. Mix with rice and the dish rises to a whole new level of heavenly shiokness. It also goes well with other local cuisines. Make it yourself and store them in bottles. They can be kept in the freezer for months. Just leave one bottle in the fridge for daily use and store the rest in the freezer.

To make this sambal, please click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

5 from 1 vote
Sambal Belacan
Course: Side Dish
Cuisine: Peranakan
Author: Shiokman Eddie
  • 400 g fresh red chillies
  • 50 g toasted belacan shrimp paste
  • 10 - 15 kaffir lime leaves
  1. Wash and cut fresh chillies.
  2. Cut belacan into small pieces and toast lightly over stove or in oven toaster until crispy.
  3. Remove kaffir lime leaves from stem and wash.
  4. Peel off leaves from middle vein and cut into small pieces.
  5. Grind all 3 ingredients in a chopper into a fine paste.
  6. Put ingredients into chopper and grind in batches.
  7. Store in bottles and refrigerate.
Recipe Notes

Can keep in the freezer for many months.

Also do check out my Facebook Page : Shiokman for links to other recipes



  • 5 stars
    All your recipes are absolutely FANTASTIC.

    Thank you very much for sharing.

    • Thank you very much and you’re most welcome.

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