Traditional Malaysian Sambal Belacan: A Spicy Shrimp Paste Delicacy
Rated 5.0 stars by 1 users
Cuisine
South East Asian
Author:
Ryan Nelson
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Discover the rich and piquant world of Malaysian cuisine with our "Traditional Malaysian Sambal Belacan: A Spicy Shrimp Paste Delicacy." This recipe captures the quintessential flavours of Malaysia, combining the fiery heat of red chillies with the umami depth of belacan, a traditional Malaysian shrimp paste. The addition of shallots and garlic enhances the complexity of this condiment, while a splash of lime juice adds a refreshing tanginess, balancing the robust flavours.
Perfect for those who savour spicy and aromatic foods, Sambal Belacan serves as a versatile accompaniment to a variety of dishes, from simple rice meals to elaborate main courses. Whether you're using it as a spicy dip for vegetables or adding a spoonful to elevate your stir-fries, this sambal is sure to bring an authentic Malaysian twist to your table. Simple to prepare yet rich in taste, it's a must-try for anyone eager to explore the vibrant and diverse flavours of Southeast Asian cuisine.
Ingredients
- 200 grams of fresh red chillies
- 20 grams of belacan (Malaysian shrimp paste)
- 3-4 shallots, peeled
- 2 cloves of garlic
- Juice of 1 lime
- 1 teaspoon of sugar
- Salt to taste
Directions
Toast the Belacan:
Wrap the belacan in foil and toast it in a dry pan over medium heat for a few minutes until it becomes fragrant. This step enhances the flavour.
Prepare the Chillies:
Rinse the red chillies and chop them coarsely. You can remove some seeds to reduce the heat if desired.
Blend Ingredients:
In a mortar and pestle or a food processor, combine the toasted belacan, chopped chillies, shallots, and garlic. Grind or blend them into a paste.
Cook the Sambal:
Transfer the paste to a frying pan. Cook over medium heat for about 10-15 minutes, stirring frequently. The mixture should darken slightly and become aromatic.
Season:
Add the sugar and salt to taste. Continue to cook for a few more minutes.
Add Lime Juice:
Remove from the heat and let it cool slightly. Stir in the lime juice.
Serve or Store:
- The Sambal Belacan can be served immediately or stored in a jar in the refrigerator for up to a week.
Recipe Note
Serving Suggestions:
Sambal Belacan is a versatile condiment and can be used in various ways. It's great with rice dishes, noodles, or as a dipping sauce for seafood and vegetables.
Note:
Belacan is quite pungent and strong in flavour. It's a key ingredient in Malaysian cuisine, offering a unique depth of flavour.The heat level of the sambal can be adjusted by varying the number of chillies and the inclusion of their seeds.
Enjoy your homemade Malaysian Sambal Belacan, a true representation of the rich and bold flavours of Malaysia!
Recipe Nutrition
Calories: Approximately 30-50 kcal per serving - Most of the calories come from the belacan and shallots.
Carbohydrates: 5-7 grams - Primarily from the shallots, red chillies, and a small amount of sugar.
Fibre: 1-2 grams - Provided by the red chillies and shallots.
Protein: 1-2 grams - Mainly from the belacan.
Fat: Negligible to low - Belacan contains some fat, but the amount is generally low.
Vitamins and Minerals:
- Vitamin C: Significant amounts from red chillies.
- Vitamin A: Present in red chillies.
- Sodium: Can be high due to the salt content in belacan and added salt.
Sugar: Natural sugars from the shallots and chillies, and added sugar if used.
Sambal Belacan is a low-calorie, low-fat option that's rich in Vitamin C and provides some protein. However, the sodium content can be a consideration for those monitoring their intake. As always, these values are estimates and can vary based on the exact ingredients used.
