Sambal Belacan: Fiery Guide to Malaysian & Indonesian

(Updated Version)

It's sambal belacan. Wowww! Who's a fan of sambal belacan? If you are, we’re in the same sambal belacan tribe. My love for sambal belacan began in my teens, and it's curious how I’m the only one in my family who drools over it - neither my late dad, my late mum, nor my two brothers share this passion. It’s a bit of a mystery.

 

Let’s start with belacan. Belacan is a fermented shrimp paste, widely used in Southeast Asian cuisine, particularly in Malaysia, Indonesia (YOGYAKARTA INDONESIAN TASTES), and Singapore. It’s made by fermenting tiny shrimp, often krill, which are salted and left to ferment for several weeks. After fermentation, the shrimp are sun-dried and ground into a paste, which is then formed into blocks or cakes and left to mature, developing a strong, pungent aroma. Belacan adds depth and umami to dishes and is often used in sambal belacan, curries, or stir-fries. It’s typically toasted before use to enhance its flavor (ASAM PEDAS IKAN BAWAL).

 

There are different types of belacan based on region and fermentation process:

Malaysian belacan

Often dark brown and intensely pungent.

 

Indonesian terasi

Similar to belacan but may vary in texture and flavor intensity.

 

Thai kapi

Milder and sometimes lighter in color, used in Thai dishes like nam prik.

 

Each type has subtle differences in flavor and strength, but all share the same base of fermented shrimp.

 

I always keep belacan on hand, sourcing mine from night market/pasar malam traders for freshness and affordability. It’s stored in an airtight container in my fridge. I’ve also bought Malacca belacan, which is lighter in color and comes cut from a large block at traditional provision shops on the outskirts. For convenience, roasted commercial belacan powder is available. 

I usually roast it over the stove, despite some people’s warnings about health risks. I’ve survived 60 years, so I’m not too worried! It’s interesting how small things today become a cause for concern.

Now, let’s connect belacan to making sambal belacan. The ingredients are quite simple.

 

Authentic Homemade Sambal Belacan

Ingredients

Fresh red chilies, and if you’re up for a fiery kick, consider adding birds eye chilies to really light up your mouth, tongue, and throat.

Roasted belacan

Lime juice

That’s it - there’s no strict measurement; it’s all about adjusting to your taste. For lime, I prefer calamansi lime/limau kasturi. Compared to other limes, calamansi offers a balanced tanginess and subtle sweetness that perfectly complements the strong, savory flavor of belacan. Its milder acidity enhances the sambal without overpowering it, while the refreshing citrus aroma adds a vibrant, zesty note. Plus, the best part? We grow them at Nava’s Zen. Double yay for home-grown chillies too.

If you prefer, you can skip the lime juice in the sambal and just squeeze it on top before serving.

Making

Traditionally, sambal belacan is pounded using a mortar and pestle, which I used to do. Now, I use the Indian blender, also known as the Indian Mixer Grinder.

 

I’ve also tried making the Indonesian version, known as Sambal Terasi, which uses Indonesian belacan. and the taste is similar.

Sambal Terasi Bawang Merah (Indonesian Sambal Belacan with Shallots)

Ingredients

10 red chilies

2-3 chili padi

1 inch belacan/shrimp paste (roasted)

3-4 shallots

Some Gula Melaka/palm sugar (known as Gula Aren from palm sap or Gula Jawa from coconut sap; both add a rich, caramel-like sweetness)

1 lime (juice)

Salt (if needed)

 

For this, I used a mortar and pestle.

Sambal Belacan Tomat (Shrimp Paste Sambal with Tomato)

Ingredients

Red and green chilies

Roasted belacan

Tomato

For this version, I used the mortar and pestle as well.

 

Pairing with Dishes

Ikan Pari Panggang dengan Sambal Belacan (Pan-Grilled Stingray with Sambal Belacan)

Grill the stingray with turmeric powder and salt.

Heat the portable stove top grill, add some oil, and grill the fish.

Serve with sambal belacan.

Eggs Green Sambal Belacan

Make sambal belacan with green chilies (add green birds eye chilies if desired) and fry it in some oil.

Tip over boiled eggs.

Ikan Cencaru Bakar dengan Sambal Belacan (Baked Torpedo Scad with Sambal Belacan)

Bake a whole cencaru fish, seasoned with turmeric powder and salt, on banana leaves.

Serve with sambal belacan (ANA IKAN BAKAR, KUANTAN).

Kerang Rebus dengan Sambal Belacan (Boiled Cockles with Sambal Belacan)

Clean cockles thoroughly, boil with bruised lemongrass and salt until they reach your preferred texture.

Serve with sambal belacan.

(Note: The attached photo is a coffee shop version, although I’ve made it at home without taking pictures.)

Fried Anchovies and Fried Eggs with Sambal Belacan

Place fried anchovies and fried eggs on a plate, add sambal belacan, and sprinkle with spring onions.

Last but not least

Enjoy a meal of fried turmeric chicken, fried salted fish, sliced cucumber, and sambal belacan.