Sambal belachan as a condiment is something that I cannot do without. I eat my rice and noodles with it - rochor mee, baked fish, fish curry, chicken pongteh and fried rice.


  • 1½ cup fresh red chillies - the hotter the better (remove seeds for milder taste)

  • 1½ teaspoon salt

  • ½ cup belachan

  • 2 teaspoons sugar

  • 10 calamansi/limau kasturi


  • 1.

    Heat up a wok or pan on low heat and “toast” belacan until aromatic.

  • 2.

    The texture of the belacan would turn dry and powdery after toasting.

  • 3.

    Cool and set aside.

  • 4.

    Pound chillies and salt in morta and pestle - texture - it depends on your personal preference. Some people like their sambal belachan coarse.

  • 5.

    Add toasted belachan and sugar and continue to pound till well mixed.

  • 6.

    Add calamansi juice and mix well.


If you do not have a mortar and pestle, you can use a mini food processor to grind the paste. Sambal belachan can be kept for months in the freezer and about a week in the fridge.

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