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Sambal Belacan

By Meatmen

Sambal Belacan

Preparation : 15 min Resting : -
Cooking : - Equipment :
Difficulty :
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Serves 1 bowl :
30 g belacan (shrimp paste)
5 fresh red chilies
10 fresh chili padis
30 g galangal (blue ginger)
4 shallots
Juice from 15-20 calamansi (golden lime)
2 tsp sugar (adjust to preference)
1 tsp salt (adjust to preference)
1Toast 30g belacan (shrimp paste) in a pan and break them up into small pieces. 
2Stir fry till fragrant then set aside.
To food processor add
1Blend all the ingrdients (except belacan) slightly.
2Then add in toasted belacan.
3Blend till smooth
4Serve with calamansi (golden lime)
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Chef’s tip

Sambal belacan is the foundation of many Malay dishes. Learning how to make this crowd pleaser will definitely earn you some points with friends and family. ​This lovely condiment can be kept in the fridge and used in stirfrys, as a topping for soup dishes or even as a condiment. 


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