Sambal Belachan

Belachan Blended with Lime Juice and Chilli

No Nonya would be worth her salt (or belachan) if she could not concoct this at home,
a key ingredient being belachan. An old lady used to deliver to our home round slabs
of pungent home-made belachan wrapped in cloth. Nowadays, you can find packaged
belachan in supermarkets. In my experience, I prefer those made in Malacca, which I find
less salty than those made in Penang. Every family has its own secret method of making
sambal belachan. This accompaniment brings out the flavour of the Chinese New Year
soups and dishes. It can also be used as a stuffing for fried mackerel (see recipe for ikan
sumbat, page 244), or as a marinade for fried chicken.

makes about 90 g or 3 ounces

60 g or 2 ounces belachan
3 red chillies

1 kaffir lime leaf (daun limau purut),
stem and midrib removed

Sugar to taste

Salt to taste (if necessary)

2 small calamansi limes (limau kesturi)
or substitute with key limes

1.   Cut up the belachan into cubes and toast them in a
frying pan over medium heat. Use the back of a spatula
to rub down the belachan paste against the surface of the
pan. Continue to toast until it is fragrant, brittle and dry.

2.   Deseed the red chillies if you prefer. Remove stems and
chop into short pieces.

3.   Pound or blend the chopped red chillies and kaffir lime
leaf. Stir in the roasted powdered belachan and continue
to pound or blend until you obtain a fine dark paste. It is
usually unnecessary to add any more salt; but you may add
some sugar if you wish to tone down the pungent sambal.

4.   Slice the lime into quarters. Scoop a teaspoon of
sambal into each sauce dish and place a quarter of lime
on the side. Squeeze the lime juice into the sambal when
the meal begins.

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