Sambal Belacan: A Fiery Malaysian Condiment
Intensely flavored and pungent, this vibrant chili paste delivers a fermented, spicy kick.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Sambal Belacan is more than just a condiment; it's a cornerstone of Southeast Asian cuisine, particularly in Malaysia. This fiery chili paste, built upon the foundation of fermented shrimp paste (belacan), is a testament to the region's love for bold and complex flavors. Every family has their own cherished recipe, passed down through generations, each tweaking the balance of heat, saltiness, and sweetness to create a unique and unforgettable experience. It's often served with rice, vegetables, and grilled seafood, instantly elevating any simple meal into a flavorful feast.
- •Umami Explosion - The fermented belacan provides a deeply savory and complex umami flavor that's unlike any other chili sauce.
- •Intense Heat - A blend of red chilies and bird's eye chilies delivers a potent and satisfying spiciness that will awaken your senses.
- •Aromatic Fragrance - The combination of shallots and garlic, carefully toasted, creates a captivating aroma that enhances the overall flavor profile.
- •Sweet and Tangy Balance - Palm sugar (gula melaka) and lime juice provide a crucial balance to the heat and saltiness, creating a harmonious flavor profile.
- •Versatile Accompaniment - Perfect with grilled fish, stir-fried vegetables, or even as a flavorful addition to noodles and rice.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 25 g Belacan (shrimp paste) (roasted)
- 5 Red chilies (deseeded if preferred)
- 5-10 Bird's eye chilies (chili padi) (adjust to taste)
- 3 Shallots (roughly chopped)
- 2 Garlic cloves (roughly chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Palm sugar (gula melaka) (grated)
- to taste Salt
- 1 tablespoon Vegetable oil
Step-by-Step Instructions
- 1
Roast the belacan: Wrap the belacan in aluminum foil and toast it in a dry pan over medium heat for about 5-7 minutes, turning occasionally. This process intensifies the flavor and reduces its pungent smell. You'll know it's ready when it becomes fragrant and slightly softened.
~7 min
Tip: Roasting the belacan outdoors can help minimize the smell inside your kitchen. - 2
Prepare the chilies: Roughly chop the red chilies and bird's eye chilies. If you prefer a milder sambal, remove the seeds from the red chilies. The bird's eye chilies are the main source of heat, so adjust the quantity based on your spice preference.
~3 min
Tip: Wear gloves when handling chilies to prevent skin irritation. - 3
Sauté the aromatics: Heat the vegetable oil in a small pan over medium heat. Add the chopped shallots and garlic and sauté until they become fragrant and lightly golden brown. This step releases their essential oils and adds depth of flavor to the sambal.
~5 min
Tip: Be careful not to burn the shallots and garlic, as this will make the sambal bitter. - 4
Combine ingredients: In a mortar and pestle (or a food processor), combine the roasted belacan, chopped chilies, sautéed shallots and garlic, grated palm sugar, and salt. The mortar and pestle will give the best texture, but a food processor works well for a smoother consistency.
~2 min
Tip: If using a food processor, pulse the ingredients gradually to avoid over-processing. - 5
Pound or process: Grind or pulse the ingredients until they form a coarse paste. If using a mortar and pestle, use a firm, circular motion to break down the ingredients. If using a food processor, pulse until you achieve your desired consistency.
~3 min
Tip: Don't over-process the sambal, as you want to retain some texture. - 6
Add lime juice: Stir in the freshly squeezed lime juice. The lime juice adds a tangy brightness that balances the heat and saltiness of the sambal, and helps to preserve it.
~1 min
Tip: Taste and adjust the seasoning by adding more lime juice, palm sugar, or salt as needed. - 7
Taste and adjust: Taste the sambal and adjust the seasoning according to your preference. Add more salt for saltiness, palm sugar for sweetness, lime juice for tanginess, or chili padi for extra heat. The beauty of sambal belacan is its adaptability to your personal taste.
~1 min
Tip: Always taste and adjust seasoning in small increments to avoid over-seasoning. - 8
Serve immediately or store: Serve the sambal belacan immediately with your favorite dishes, or store it in an airtight container in the refrigerator. The flavors will continue to develop over time, so it's often even better the next day.
0Tip: For longer storage, top the sambal with a thin layer of vegetable oil to help prevent mold growth.
How Do I Know It's Ready?
The sambal is ready when the ingredients are finely ground and well combined, and the flavors have melded together.
Frequently Asked Questions
Absolutely! Add more bird's eye chilies (chili padi) to increase the heat level.
Final Thoughts
I hope you enjoy making this Sambal Belacan: A Fiery Malaysian Condiment as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!