top of page

Sambal Belacan


  • 30g belacan

  • 5 fresh red chillies

  • 10 chilli padi

  • 30g galangal

  • 4 shallots

  • Juice from 15-20 calamansi

  • 2tsp sugar

  • 1tsp salt


  1. Toast belacan in a wok and break into small pieces. Stir-fry till fragrant. Set aside.

  2. Add chilli, chilli padi, galangal, shallot and calamansi juice into a food processor. Blend slightly, then add in belacan. Blend into a smooth paste.

Adapted from The Meat Men

bottom of page