Super Shiok Sambal Belacan Recipe
A fiery chilli paste made from red chillies, shrimp paste (belacan) and other aromatic ingredients, Sambal Belacan is a staple in Malay cuisine and adds a burst of heat and umami to any dish. The combination of spicy chillies and savoury shrimp paste creates a complex and addictive flavour profile that keeps you coming back for more! A must-have for all spicy food lovers!
Get ready 'cos we're about to reveal one of the easiest and best Sambal Belacan Recipes we've ever tried! Super shiok and sedaaap!
Simply follow the steps below to elevate your culinary skills and unlock a world of tantalising flavours! Let's get started with the help of a cooking blender and oven.
Ingredients needed
- 50g Brown Sugar
Group A
- 200ml Cooking Oil
- 50g Garlic
- 80g Shallots
- 1 Red Onion
Group B
- 80g Dried Chillies
- 50g Red Chillies
Group C
- 80g Dried Anchovies (washed)
- 30g Belacan
Method
1. Deseed the chillies. Soak the dried chillies in hot water for 20 mins. Rinse and wash the chillies. Set them aside.
2. Toast Group C ingredients in the oven at 200°C for 10 mins.
3. Stir fry all Group A ingredients till golden brown, then add Group B ingredients and the toasted anchovies. Continue to stir fry till fragrant.
4. Pour your stir-fried mixture into the cooking blender. Add the toasted belacan and set the blender to baby food mode.
5. Add the brown sugar and continue to cook in baby food mode.
6. Pour out and let it cool off completely before storing it in a container and leaving it in the fridge for 2–3 weeks.
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