Sambal Belacan

Tested Recipe Adapted from Patricia Lee’s Classic Nyonya Dishes

Sambal Belacan


300g  fresh chillies

150g  belacan

20g  chilli padi (bird’s eye chillies)

6 pcs  lime leaves

Lime juice

Preparation Instructions:

  1. Toast belacan over low heat in a wok until dry and fragrant. Set aside.
  2. Shred lime leaves until fine.
  3. Pound or blend chilli padi, fresh chillies and toasted belacan until fine. Add lime leaves.
  4. Sprinkle lime juice into the sambal belacan before serving.
  5. Store in an air tight container. Keep in the fridge for further use.

One thought on “Sambal Belacan

  1. Pingback: Sambal Bendi | Marina's Kitchen

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