Mom's Sambal Belacan Terung Asam (Spicy Shrimp Paste Condiment)

    This is my Mom's version of sambal belacan in true Nyonya perfection! Sambal belacan for Malaysians and many South-east Asians needs no introduction at all. It originates from the Malay culture but appeals to the mouth-watering senses of all races in Malaysia. It's one of the most popular 'must have' condiments during meals as it goes oh! so well! with rice and the various yummylicious Malaysian/Asian dishes.


    Melaka, Malaysia
    7 people made this


    • 3-5 fresh large red chilies, seeds removed
    • 3-5 bird's eye chilies
    • 1 tbsp Asian shrimp paste (belacan), lightly fry it in an oiled frying pan for 2-3 mins
    • 4-5 terung asam (peel off the hairy skin)
    • Half to 1 tsp sugar (more or less according to preference)
    • Some juice of calamansi/lime/lemon (more or less according to preference)
    • Salt (only if preferred after 1st tasting as belacan is already salty)


    1. Pound together the large red chilies, bird's eye chilies, belacan and terung asam until it comes together in a paste consistency.
    2. Add sugar, juice and salt as desired.

    See it on my blog

    Check out this recipe from Petite Nyonya's blog

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