Sambal Belacan Recipe

Red chilies: Fresh red chilies provide the heat and vibrant color to the sambal.

Belacan: A fermented shrimp paste that adds a deep umami flavor; it needs to be toasted before use.

Sugar: Balances the heat and adds a touch of sweetness to the sambal.

Salt: Enhances the overall flavor of the condiment.

Lime juice: Freshly squeezed lime juice adds a tangy brightness that complements the spiciness.

When toasting the belacan, make sure to do it over medium heat to prevent burning. The shrimp paste should turn a slightly darker color and emit a fragrant aroma. This step is crucial as it enhances the depth of flavor in your sambal.

• deseeded red chilies - Substitute with serrano peppers: Serrano peppers have a similar heat level and flavor profile, making them a good alternative to red chilies.

• deseeded red chilies - Substitute with cayenne peppers: Cayenne peppers can provide a similar spiciness and are widely available.

• toasted belacan (shrimp paste) - Substitute with fish sauce: Fish sauce can mimic the umami and salty flavors of shrimp paste, though it is more liquid.

• toasted belacan (shrimp paste) - Substitute with soy sauce with a dash of anchovy paste: This combination can replicate the depth and saltiness of shrimp paste.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• sugar - Substitute with palm sugar: Palm sugar offers a more complex sweetness that complements Southeast Asian dishes well.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with additional umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced saltiness compared to table salt.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and freshness to lime juice.

• freshly squeezed lime juice - Substitute with tamarind paste: Tamarind paste can offer a tangy and slightly sweet flavor that can mimic the acidity of lime juice.

• Allow the sambal belacan to cool completely at room temperature before storing.
• Transfer the sambal belacan into an airtight container. Glass jars with tight-fitting lids work best to preserve the flavor.
• Store the container in the refrigerator. The sambal belacan can last up to 2 weeks when properly refrigerated.
• For longer storage, consider freezing the sambal belacan. Use freezer-safe containers or resealable plastic bags.
• When using resealable plastic bags, flatten the sambal belacan inside the bag to create a thin layer. This makes it easier to break off portions as needed.
• Label the containers or bags with the date of preparation to keep track of freshness.
• To thaw frozen sambal belacan, transfer the desired amount to the refrigerator and let it thaw overnight.
• For a quicker thaw, place the container or bag in a bowl of cold water. Avoid using hot water as it can alter the texture and flavor.
• Once thawed, give the sambal belacan a good stir to recombine any separated ingredients before serving.
• Avoid refreezing sambal belacan once it has been thawed to maintain its quality and taste.

• Gently warm the sambal belacan in a small pan over low heat. Stir occasionally to ensure even heating and to prevent burning. This method helps to retain the lime juice's freshness and the shrimp paste's aroma.

• Place the sambal belacan in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to avoid splattering. Heat on medium power in 15-second intervals, stirring in between, until it reaches your desired temperature.

• For a more traditional approach, use a double boiler. Fill the bottom pot with water and bring it to a gentle simmer. Place the sambal belacan in the top pot and stir occasionally until it is warmed through. This method ensures that the sambal heats evenly without direct contact with the heat source.

• If you prefer a smoky flavor, reheat the sambal belacan on a grill. Place it in a heatproof dish and set it on the grill over indirect heat. Stir occasionally and heat until it is warmed through, allowing the grill's smokiness to enhance the shrimp paste and chilies.

• For a quick and easy method, use a hot water bath. Place the sambal belacan in a sealed, heatproof bag or jar. Submerge it in a bowl of hot water for a few minutes, stirring occasionally, until it reaches the desired temperature. This method helps maintain the sambal's texture and flavor.

• Pan: Use this to toast the belacan until it becomes fragrant.

• Blender: This will help you blend the red chilies, toasted belacan, sugar, and salt until smooth.

• Spoon: Use this to measure out the sugar and salt accurately.

• Juicer: This will help you extract the freshly squeezed lime juice.

• Knife: Use this to deseed the red chilies before blending.

• Cutting board: This provides a safe surface to deseed the red chilies.

Pre-toast the belacan: Toast the belacan in bulk and store it in an airtight container for future use.

Use a food processor: Blend the red chilies, toasted belacan, sugar, and salt quickly using a food processor.

Pre-squeeze lime juice: Squeeze and store lime juice in the fridge to save time during preparation.

Batch preparation: Make a larger batch of sambal belacan and freeze portions for later use.

Ready-to-use ingredients: Keep deseeded chilies and other ingredients prepped and ready in the fridge.