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Sambal Belacan is a spicy Malaysian condiment.
(Serving size: 1 teaspoon)
(about 2 to 3 tbsp lime juice)
Toast belacan in a non-stick pan until crumbly. This will take about 3 to 5 minutes. Remove and allow to cool .
Break red chilies into smaller pieces shaking off seeds as much as possible. Place toasted belacan and chilies in a small food processor and processed until desired level of fineness.
Alternatively, belacan and chilies may be pounded in a stone mortar and pestle to the desired level of fineness.
Transfer to a jar. Squeeze in lime juice.
Store in the refrigerator and consume within 2 to 3 days.
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Sambal Belacan at https://www.rotinrice.com/rojak-malaysian-spicy-fruit-salad/