Sambal Belacan Recipe


  • 1 bowl of slice red cili padi (red bird’s eye chili)
  • 1 bowl of slice green cili padi (green bird’s eye chili)
  • 2 – 3 slice of red and green chilies
  • 2 ping pong ball sized limau kasturi or lime/ calamansi
  • 1/2 tsp of salt to taste
  • 2 tsp of sugar to taste
  • 3 shallots slice thinly
  • 2 inches of belachan (roast dry in wok) (i prefer more)
  • 1/2 bowl of water (depending how watery you prefer)


  1. Remove and cut away stalks from red chilies and green chilies /bird eyes chilies using a scissors.
  2. Squeze out lime juice into a bowl
  3. Dry roasted belachan using a wok till it’s aromatic.
  4. Slice shallots
  5. Place everything into a blender and blend for 2 seconds
  6. Finally, enjoy your sambal belacan together with rice or raw vegetables (ulam)

You can store this inside refrigerator on the lower compartment in a glass bottle for 1 week – 2 weeks.

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