Hey there! We wanted to tell you about one of Malaysia’s most popular and beloved condiments – sambal.

This chili paste goes with just about everything from nasi lemak to mee goreng and prawn mee.

You’ll find Malaysians carrying it with them even when traveling abroad because it’s just that good!

What Is Sambal Belacan?

Overseas students especially miss sambal belacan when away from home since it evokes memories of mom’s cooking. The spice and unique flavor transports them right back. And we’re here to say – you don’t have to be Malaysian to love sambal. It’s for everyone to enjoy!

Ingredients:

• Red Chili Peppers: 250 grams (Thai red peppers, cayenne, red serranos, or red jalapenos)
• Dried Chili Peppers: 50 grams
• Onion: 1 medium, chopped
• Garlic: 5 cloves, chopped
• Dried Shrimps: 50 grams
• Belacan (Shrimp Paste): 1 tablespoon
• Palm Sugar: 2 tablespoons
• Tamarind Juice: 2 tablespoons
• Salt: to taste
• Oil: for blending and sautéing

Instructions:

1. Blend the Onion and Garlic:
   • Blend the chopped onion and garlic with some oil in an electric blender until smooth. If the mixture is too dry, add a little water.
2. Prepare the Chilies:
   • For dried chilies, boil in water for ten minutes until fully hydrated and soft. Blend both fresh and dried chilies with some oil until smooth. Remove the seeds if you prefer a milder paste.
3. Prepare the Dried Shrimps and Belacan:
   • Soften the dried shrimps by soaking them in water for fifteen minutes. Drain and blend until they resemble meat floss.
   • Dry roast the belacan in a small pan without oil until it turns slightly darker and breaks into granules.
4. Sauté the Onion and Garlic:
   • In a pan, sauté the blended onion and garlic over low to medium heat until it turns slightly brown and aromatic.
5. Add Palm Sugar and Tamarind Juice:
   • Add palm sugar and tamarind juice to the onion paste. Substitute palm sugar with brown sugar if needed. For tamarind juice, soak tamarind pulp in hot water, strain, and use the liquid.
6. Simmer the Sambal Belacan:
   • Add the blended chilies, dried shrimp, roasted belacan, palm sugar, and tamarind juice to the sautéed onion paste. Simmer over low heat for at least thirty minutes. Add water if the mixture is too thick. The sambal is ready when the oil separates from the paste, and the color darkens.

Discover the Difference of SB Sambal Belacan

This sambal belacan recipe captures the essence of Malaysian cuisine and brings an authentic flavor to your dishes. As a large-volume manufacturer, we ensure consistent quality and exceptional taste in every batch of our sambal.

Our sambal belacan is perfect for restaurant owners, supply chains, and food manufacturers looking to enhance their menu offerings and meet market demands.

Why Choose Our Sambal Belacan? 

• Consistent Quality: Every batch meets the highest standards, ensuring a reliable and authentic taste.
• Cost-Effective: Our bulk production capabilities help reduce costs, making it a smart choice for large-scale operations.
• Labor Saving: Ready-to-use, minimizing preparation time and labor costs in busy kitchens.
• Market Demand: Satisfies the growing consumer desire for authentic and spicy flavors, boosting your sales and customer satisfaction.