Sambal Belacan is a spicy, umami-packed chili condiment made with toasted shrimp paste and red chilies. Found on nearly every Singaporean table, it’s punchy, aromatic, and the perfect complement to everything from rice and grilled meats to vegetables and fried eggs.
Ingredients
- 8–10 fresh red chilies
- 1–2 bird’s eye chilies (optional, for heat)
- 1 tsp belacan (toasted shrimp paste)
- 1 tbsp lime juice or calamansi juice
- Salt and sugar to taste
Instructions
- Toast the belacan in a dry pan until it breaks apart and smells fragrant (about 1–2 minutes).
- Using a mortar and pestle, pound chilies and belacan into a coarse paste. You can also use a blender for convenience.
- Add lime juice, a pinch of salt, and a dash of sugar. Taste and adjust seasoning to balance the flavors.
Tips for the Perfect Sambal Belacan
- Use a mortar and pestle for better texture and deeper aroma.
- For extra heat, increase bird’s eye chili. For mild sambal, skip it.
- Belacan can be pre-toasted and stored — always use good quality paste.
Serving Suggestions
Sambal Belacan is best served with steamed rice, grilled seafood, stir-fried vegetables, or classic dishes like nasi lemak, soto, and ikan bakar. A squeeze of lime just before serving brightens the flavors.
Love the heat but don’t want to make it? Try our house-made Sambal Belacan — freshly pounded and packed daily at Serangoon BBQ & Curry.