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Sambal Belacan Paste (Spicy Shrimp Paste)

It's been awhile since I cook my homemade sambal belacan(minus the belacan) for storage.The last batch I make was end of 2007!!.Of course I freeze it ,if not it will get moldy in the fridge.I'm been thinking for the longest ,how to fried belacan at home?As you all know living in western world ,frying or cooking belacan is "No...No"!!.I recalled years ago when I cooked spicy dried shrimp not the paste,Elliot was yelling like bloody murder!!.He said the pungent smell and spiciness choked his eyes and nose.Too bad at that time it's was winter,all doors and windows has to closed.I guess he used to my daily exotic cooking,these days he didn't complaint or make any remark!!.Practise make prefect!!.On July 4th,I BBQ our lunch and dinner on charcoal grill.After grilling all the foods,I plan to fried pungent belacan(dried shrimp paste) outdoor!Don't ask me how our neighbour feel!!hahaha!!I told Elliot the smell is FREE,not everyday they can smell this exotic flavour!


200 gm dried chili pepper(soaked hot water for 20 min)

10 fresh red chili pepper

20 cloves fresh garlic(peel)bawang putih

1 lb shallot(peel)bawang kecil merah

3-5 inch old ginger(halia)

1 inch fresh tumeric(kunyit)

2-3 inch galangal(lengkus)

2 bundle lemongrass (10 stalk)(sliced)

10 pcs candlenut(buah keras)

1 cup oil

*Blend above ingredient until fine*


2 tbsp salt

3 tbsp sugar

2 tbsp fried belacan (dried shrimp paste)

1 cup oil


1:Blend above ingredients until fine.Prepares wok with oil over medium heat.Add the blended paste into the wok,fry until fragrant.(About 30 minutes)

2:Add in all the seasoning ,plus belacan and mixed well.Fried for another 5 minutes before removed wok from the heat.

3:Let it cool down before storage.


This paste is good to use for curry ,rendang or sambal base.If you're cooking curry,just add in curry paste on top of this ready prepared paste.If you're cooking sambal,you can add in ground dried shrimp(hei bee) or kaffir lime leaves..I bet your own homemade sambal belacan is much much better than the brand out there!.Don't worried,you can store in freezer up to 1 year.Just take a small portion out for your daily usage from fridge.I think this batch will last me 6 months.Try to make homemade sambal belacan yourself,no preservative added,more healthy

Suggestion Dish:

Rendang Ayam(Dry Curry Chicken)

Ayam Masak Lemak(Creamy Curry Chicken)

Curry noodles Soup

String Beans with Shrimp Sambal

Spicy Creamy Sambal Shrimp



Anonymous said...
July 10, 2008 at 3:50 AM

Guilty! Guilty! *knock my head*
I use bottled ones :O

Anonymous said...
July 10, 2008 at 4:00 AM

i love this with green mango! yum

Anonymous said...
July 10, 2008 at 1:01 PM

Definitely good to have in the freezer. Looks so spicy, I like!

Anonymous said...
July 10, 2008 at 1:28 PM

My sis bought bottled ones for me, aiyo, better than nothing for me.

Anonymous said...
July 10, 2008 at 3:41 PM

After seeing your sambal its time for me to cook mine too but I have yet to find the kind of chili kering I want. The one here is overly spicy. Can't find the one like we have in Malaysia which is big and not as spicy.

Anonymous said...
July 10, 2008 at 10:27 PM

wow..have to cook this nice belacan to keep for 6 months...mine finish up in few weeks and I had to made again...but no need to go outdoorslah..ha.ha..

Anonymous said...
July 10, 2008 at 10:32 PM

sweet jasmine - Oh,I forgot to mention that in Penang, you do not have to made sambal. Can buy very fresh and nice sambal belacan in wet market.

Anonymous said...
July 10, 2008 at 11:56 PM

no need to feel guilty,if you're busy and not eating at home most of the time,ready make is good too!!

Talking about manggo,I still have plenty in fridge,I better do something b4 go bad!

Yes,it's good to keep one or two container at home!

I know how you feel,I bought plenty of ready made condiment when I was in Msia.

yalor,how come here don't have the chili pepper like the one we can buy in Msia?.Lucky my mom bought some for me at last min.Remember next trip back home,bring more back here!!

sweet jasmine:
I didn't know in Penang we can buy fresh sambal belacan,if not I buy some home when I was in different la,can't fried belacan during winter,all rooms and clothes are going to smell like dead rat... stinky!!

Anonymous said...
July 11, 2008 at 2:31 AM

People are so funny about cooking smells. Once I had a visiting relative tell me she couldn't sleep in my house because I was cooking chicken soup! I thought to myself (but didn't say to her), "Go sleep in somebody else's house!"

Anonymous said...
July 12, 2008 at 10:42 AM

walo! I am so lazy this days that I am going to use ready make ones! lol!

Anonymous said...
July 12, 2008 at 10:42 AM

walo! I am so lazy this days that I am going to use ready make ones! lol!

Anonymous said...
October 2, 2008 at 8:07 AM

Yours looks even more authentic than mine, to be very honest! I love dark colored sambals like that - it boasts of impending flavor (and deathly hotness, cos you said you didn't de-seed hehe).

Anonymous said...
December 13, 2008 at 5:55 AM

nice to know u online! i totaly agree with u, the home made one is always much tastier than those ready made on of the shelve! i used to do that when i was in i m back to Penang, Malaysia, but i think i will continue to do that too..

Anonymous said...
January 26, 2009 at 10:48 PM

Wow. This recipe is awesome. I added crush tomato's to the recipe and it was great. Thanks for the super sambal recipe.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.