Ingredients
Equipment
Method
Sambal Belacan in Steps
- Start by washing the red chilies thoroughly. Remove the stems and slice them thinly. If you prefer a milder sambal, carefully remove the seeds as well. Set the chilies aside.
- In a dry skillet over medium heat, toast the belacan for about 2-3 minutes. This process will enhance its flavor, making it more aromatic. Keep an eye on it to avoid burning.
- In a mortar and pestle or a blender, combine the sliced red chilies, toasted belacan, and a pinch of salt. If using a mortar and pestle, grind the mixture into a smooth paste. If using a blender, blend until you achieve a desired consistency.
- Once your mixture is well combined, stir in the sugar and calamansi lime juice. Taste and adjust the seasoning with more salt or sugar if necessary. The balance of flavors should be spicy, salty, and slightly sweet with a zesty finish.
- Transfer the sambal to a sterilized jar or airtight container. Allow it to cool before sealing. This sambal can be stored in the refrigerator for up to two weeks, but you’ll likely finish it long before that!
Notes
- Store sambal in an airtight container in the refrigerator to maintain freshness.
- Use a clean spoon each time to avoid contamination.
- For longer storage, freeze in small portions and thaw as needed.