Ingredients
For the Sambal Paste
- 6 red bird’s eye chilies, about 1 ounce or 30 grams
- 1 small shallot, chopped
- 1 teaspoon belacan
- 1 teaspoon sugar
- 1 to 2 tablespoons lime or calamansi juice
- 1 tablespoon water, only if needed for grinding
Optional Garnishes
- Lime wedges
- Sliced red chilies
- Cucumber slices
Equipment
- Small dry skillet or frying pan
- Mortar and pestle
- Measuring spoons
- Small serving dish
Method
- Add the belacan to a small dry skillet over medium heat. Toast briefly until fragrant and slightly crumbly, then let it cool.
- Add the chilies and shallot to a mortar. Pound them with the pestle until a coarse paste forms. If the ingredients are too dry to grind, add only as much water as needed.
- Add the toasted belacan and sugar. Continue pounding until they are evenly distributed while the paste remains coarse.
- Stir in 1 tablespoon of lime or calamansi juice. Taste and add more citrus if you prefer a sharper sambal.
- Spoon the sambal into a small dish. Add any optional garnishes and serve with rice, grilled fish or vegetables.
Notes
- I like to use a mortar and pestle to achieve the traditional coarse texture but you can use a small food processor if needed. If so, pulse briefly so the sambal doesn’t get too smooth - it should have some texture.
- This is a small batch recipe because sambal belacan is intense and is usually served about a teaspoon at a time. You can double or triple the recipe without changing the method though, if you do want to make more.
- Refrigerate the sambal in a clean airtight container for up to 4 days. I wouldn't freeze it. I did once but the fresh chilies soften after thawing, which didn't taste anywhere near as good as freshly made sambal.