Sambal belacan is a must in most Malay household when having lunch and/or dinner.
In fact, when I was growing up as a child, my late mother would make Sambal Belacan almost everyday.
Like how the Koreans love their Kimchi, the Malays love the Sambal belacan 🙂
It’s simple enough to make it on your own. The ingredients are just red chillies, prawn paste (belacan), a bit of salt (optional). Traditionally, we would pound all the ingredients in a mortar and pestle but now it’s easier to use the blender. Once finely ground, add a bit of lime juice and it’s ready to be eaten.
The mortar and pestle traditionally used to make Sambal Belacan
For me, I like to dip cucumber or winged beans into the sambal belacan….yumsss!
There are actual other varieties and methods to make the sambal belacan…all depends on where you come from cos for instance in Indonesia their Sambal belacan use onions and some would even add ikan bilis (anchovies) to it.
Yesterday, I bought one ready-made bottle of Sambal belacan. I love it! Super tasty and extremely HOT!
Definitely gonna buy again soon 😉