Curries and Sambal
How to Make Authentic Singaporean Sambal Belacan
This fiery and pungent condiment is the soul of Singaporean home cooking, balancing the intense heat of fresh chilies with the savory depth of toasted fermented shrimp paste. Freshly squeezed calamansi lime juice adds a bright acidity that cuts through the richness, making it an essential side for rice, grilled fish, or stir-fried vegetables.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 8
- Level
- Easy
- Per serving
- 35 kcal
Method
Toast the belacan. Place the block of shrimp paste in a dry pan over low heat or wrap it in aluminum foil and place it under a grill. Toast until it turns a darker brown, becomes fragrant, and develops a crumbly texture. Be careful as the smell is very strong.
Prepare the chilies. Wash and thoroughly dry the red chilies and bird's eye chilies. Remove the stalks. You may leave the seeds in for maximum heat or remove them for a milder version.
Pound the base. Using a traditional stone mortar and pestle, pound the toasted belacan with the sugar and salt until it forms a gritty powder.
Add the chilies. Add the sliced chilies to the mortar in batches. Pound with a steady rhythm until the mixture forms a coarse or smooth paste, depending on your preference. Unlike a cooked rempah, this raw sambal should still have some visible chili skin.
Season with citrus. Slice the calamansi limes and squeeze the juice directly into the mortar, ensuring no seeds fall in. Stir the mixture with a spoon to combine.
Final Rest. Allow the sambal to sit for at least 15 minutes before serving. This allows the lime juice to macerate the chilies and the flavors to meld together perfectly.
Notes
Always toast your belacan to remove the raw 'fishy' smell and unlock a nutty, umami depth of flavor.
Using a stone mortar and pestle is superior to a blender as it bruises the chilies to release their natural oils rather than just cutting them.
If you find the sambal too spicy, increase the sugar slightly or add more large red chilies while reducing the number of bird's eye chilies.
Ensure your chilies are bone-dry after washing to prevent the sambal from becoming watery or spoiling quickly.
