![\"The](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/03\/sambal-recipe-1.jpeg\")
<\/figure>\n\n\n\nNote: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n This is the Malaysian sambal belacan recipe, which might differ from other forms of sambal (chili paste)<\/a> that you have tried. It is cooked and is suitable as a dipping sauce, spicy stir-fry sauce, and as the accompaniment for soup noodles. <\/p>\n\n\n\n I take a general approach while writing this recipe. It is not a specific recipe from any region in Malaysia. Instead, it focuses on the steps and method of preparation.<\/p>\n\n\n\n Note:<\/strong>: After consultation with some experts, this sambal recipe is more appropriate to call sambal tumis, which means stir fry sambal. I realize that sambal belacan usually refers to chili paste that does not stir fry (raw) with sambal. As such, it is accurate to call it sambal tumis, with belacan added.<\/p>\n\n\n\n Blend the onion and garlic with some oil with an electric blender. Alternatively, you can chop the onion and garlic finely, but using the blender is a much efficient method.<\/p>\n\n\n\n You may need to add some water should the ingredient are too dry to blend freely in the blender. <\/p>\n\n\n\n I use both fresh red chili and dried chili since they have slightly different flavors. You can use either one of them, which is your personnel preference.<\/p>\n\n\n\n Since dried chili is quite difficult to blend in the dry state, it is necessary to boil water for ten minutes until fully hydrated and soft. The softened dried chilies are much easier to incorporate into a paste.<\/p>\n\n\n\n There is no need to boil the fresh chili since they are soft, although there is no harm. We boil both chilies while making sambal in our restaurant. I did not cook the fresh chili while testing this recipe, which turns out equally well.<\/p>\n\n\n\n Most people in Malaysia do not remove the seeds while making sambal as they can handle hot and spicy food. However, you can cut the dried chilies in half and shake out the seeds if you want. <\/p>\n\n\n\n Similarly, you can do the same for the fresh chili if you cannot take the heat. Cut them into sections soo that it is easier to blend.<\/p>\n\n\n\n You can use a mortar and pestle if you only prepare a small amount. I prefer to blend both chilies with the electric blender along with some oil. Add some water if the chilies do not move freely in the blender, just like the onion and garlic in the last section.<\/p>\n\n\n\n The basic sambal recipe does not require dried shrimps and belacan. We prepare the basic version with only onion, garlic, and chilies catering to vegetarian customers. Of course, the favor is way better if you add these ingredients.<\/p>\n\n\n\n Naturally, belacan <\/a><\/strong>is the main ingredient for the sambal belacan recipe. Belacan is the fermented shrimp paste added with salt. It has strong umami, which can improve the overall flavor of food. Sambal belacan is the favorite sambal for most Malaysian because it is so tasty that it is so versatile that it is compatible with any dish.<\/p>\n\n\n\n The belacan\u2019s flavor is amplified if it is dry roasted before adding to the onion paste. To do this, place the belacan in a small pan without oil and roast it slowly until it is completely dry. This process is quite similar to roasting spices in the pan. It is done when the color turns slightly darker, and the belacan breaks up into large granules.<\/p>\n\n\n\n Now we move on to saute the onion and garlic in a pan. There is no need to add any more oil since it is already in the onion paste. <\/p>\n\n\n\n Saute the onion and garlic over low to medium heat. It will take about five minutes before it becomes dry and start to turn slightly brown and aromatic. The onion paste will eventually become thicker and dry.<\/p>\n\n\n\n Add the palm sugar<\/a><\/strong> and tamarind juice to the onion paste. You can use brown sugar to substitute the palm sugar.<\/p>\n\n\n\n Tamarind juice adds a tinge of citrusy flavor to the sambal. I soak a tablespoon of tamarind pulp in hot water to extract the flavor, then pour the extract through a fine wire mesh strainer to catch the pulp and seeds. Alternatively, use the store-bought tamarind paste<\/a><\/strong> if tamarind pulp is unavailable.<\/p>\n\n\n\n Now add the dried shrimp, belacan, palm sugar, blended chili, and tamarind juice to the sambal. You may need to add some water if it is too thick. Let it simmer over low heat for at least thirty minutes.<\/p>\n\n\n\n The simmering process will ensure the chili is fully cooked, with no more raw taste remaining. Also, the sambal will start to turn darker and dryer, and eventually, the oil will separate from the paste. When you see the red oil start bubbling around the paste, it is done.<\/p>\n\n\n\n Season the sambal with salt and remove it from the pan.<\/p>\n\n\n\n Let the sambal cool completely at room temperature.<\/p>\n\n\n\n Keep the sambal in an airtight container. You can store it in the refrigerator for up to a week.<\/p>\n\n\n\n If you intend to keep it longer, keep the sambal in a freezer-safe container<\/a><\/strong>. Sambal can store it for up to three months with no noticeable change of taste.<\/p>\n\n\n\n Sambal is an essential ingredient in some Malaysian cuisine on this blog. Here are my favorite dishes:How to make sambal tumis with belacan- a step-by-step guide <\/h2>\n\n\n\n
1. Blend the onion and garlic<\/h2>\n\n\n\n
2. Blend the chilies<\/h2>\n\n\n\n
3. Dried shrimps and belacan<\/h2>\n\n\n\n
Dried shrimps <\/h4>\n\n\n\n
\n
Belacan<\/h4>\n\n\n\n
4. Saute the onion and garlic<\/h2>\n\n\n\n
![\"Sambal](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/03\/sambal-recipe-2.jpeg\")
<\/figure>\n\n\n\n5. Use palm sugar and tamarind juice<\/h2>\n\n\n\n
6. Simmer the sambal belacan<\/h2>\n\n\n\n
How to keep sambal<\/h2>\n\n\n\n
Related Malaysian food to this sambal belacan recipe<\/h2>\n\n\n\n
Nasi Lemak<\/a><\/strong> is the breakfast and lunch staple in Malaysia. Wrapped in paper and banana leaves, it has become the quintessential meal for the locals. Sambal is the main component of nasi lemak.
Ipoh shredded chicken noodles<\/a><\/strong> (\u6021\u4fdd\u6cb3\u7c89) is one of the few noodles served with an exotic broth prepared with chicken bones and shrimp shells. Again, it is best to serve with a spoonful of sambal.<\/p>\n\n\n