Sambal Belacan Indonesia

    15 mins

    My friend gave me this recipe after I tried it at her house and loved it.


    Kuala Lumpur, Malaysia
    8 people made this

    Serves: 6 

    • 5 shallots, sliced
    • 3 cloves garlic, sliced
    • 3 red chillies, sliced
    • 2 bird's eye chillies (optional), sliced
    • 1 small tomato, cut in chunks
    • 2 candlenuts, coarsely chopped
    • 1.5 cm belacan, toasted
    • a pinch of salt and sugar to taste
    • oil for cooking

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat a little oil in pan and lightly saute the shallots, garlic, chillies and tomatoes. Crumble the belacan and toss in the candlenut. Stir and cook until fragrant.
    2. Remove from heat and tranfer into a mortar and pestle. Pound the ingredients until fine. Season with salt and sugar to taste. Serve with rice.

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